Preheat your Oven to 400°F and line a Baking Sheet with Parchment Paper. In a large Mixing Bowl, whisk together the 2 cups all-purpose flour plus more for dusting, 1 tbsp baking powder, 3 tbsp granulated sugar, and ½ tsp fine sea salt until evenly combined.

Add the cold cubed 6 tbsp unsalted butter very cold, cut into small cubes to the 2 cups all-purpose flour plus more for dusting mixture. Using a Pastry Blender (or your fingertips), work the 6 tbsp unsalted butter very cold, cut into small cubes into the 2 cups all-purpose flour plus more for dusting until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Speed and cold 6 tbsp unsalted butter very cold, cut into small cubes are key — don't overwork it.

Crack 2–3 1 large egg colds per serving into a Mixing Bowl. Add a pinch of salt and a few grinds of black pepper. Whisk until fully combined — no white streaks. Optional: add 1–2 tbsp milk (richer) or water (lighter) per serving. Use a nonstick or well-seasoned carbon steel pan. Have a Rubber Spatula or Wooden Spoon ready before the pan goes on heat.

Add ½ tbsp unsalted butter to a Skillet. For creamy curds, use medium-low or low heat. For firmer eggs in less time, use medium — no higher. Once butter melts and coats the pan, pour in your whisked eggs. Let sit undisturbed 20–30 seconds until edges just begin to set. Using a Spatula, pull eggs in slow, sweeping strokes — lift and fold rather than stir constantly. This builds larger, softer curds. More frequent stirring gives smaller, more uniform curds. Total cook time: 3–6 minutes. Low heat = 5–6 min, creamiest result. Medium heat = 3–4 min, slightly firmer. Remove when almost no liquid egg remains but the surface still looks slightly wet and shiny.

Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1 inch thick. Using a Bench Scraper or Knife, cut into 8 wedges (like a pizza). Transfer the wedges to the prepared Baking Sheet, spacing them about 1 inch apart.