2 cups unbleached all-purpose flour, plus more for dusting the board
¼ tsp baking soda
1 tbsp baking powder (use one without aluminum)
1 tbsp sugar
1 tsp kosher salt
6 tbsp cubed unsalted butter, very cold
½ cup sour cream (full fat)
¼ cup whole milk, plus 2 tbsp
Instructions
Preheat the oven to 450°.
Combine the dry ingredients into a large bowl. Add the cubed butter and using a pastry cutter, cut the butter into the flour until it resembles a coarse meal. Alternatively this can be done in a food processor. Pulse the butter with the dry ingredients until it resembles a coarse meal.
Add the sour cream and milk and mix until just combined and the mixture is slightly wet and sticky.
Turn the dough out onto a floured surface. Lightly dust flour on top of the dough and lightly pat using your hands to form a rectangle. Fold the dough in half and pat down again. Dusting with more flour as needed. Repeat folding 3 additional times and finally pat to a about 1.5" thick rectangle. Using a 2½" cutter cut out 8 biscuits. You may only get 4-5 from the first pass, pat out the scraps until you get 8 biscuits.
Place the biscuits in a circular shape touching each other in greased baking dish (preferably a cast iron pan).
Bake for 18-20 minutes or until golden brown.
Notes
If you have leftover biscuits and you want to refresh them. Slice them in half, slather them with butter and heat them in a skillet (butter side down) over medium heat until golden brown.
Recipe by Cooks and Kid at https://cooksandkid.com/sour-cream-biscuits/