2cupsall-purpose flourYou can substitute pastry flour.
1tablespoonbaking powderDouble acting.
½cupunsalted butterFrozen and grated.
Preheat oven to 400°F (205°C).
In a large mixing bowl, sift together flour, baking powder and salt.
Add butter and use a pastry cutter or the back of a fork to mix the butter in. Keep mixing until the mixture resembles a coarse meal.
Stir in sour cream.
Knead quickly to make a stiff dough. Try not to handle the dough any more than necessary. Do not overwork.
Sprinkle some flour on your work surface and roll the dough out to ½-inch thickness. Use a 3½-inch biscuit cutter to cut out biscuits. Place biscuits on a parchment lined baking sheet.Repeat with remaining dough.
Bake for 15-18 minutes or until biscuit tops are light golden brown.Serve warm with butter, jam or honey.
Use very cold butter and sour cream. It helps to freeze the butter then grate it right before adding it to the dry ingredients. Keep the sour cream in the refrigerator until right before use.After cutting out the biscuits, refrigerate them for 15 minutes before baking. Refrigerating them helps the gluten in the flour to relax and it also causes the butter to harden again. Chilling the dough in this way will help create light and flaky biscuits.