Ingredients:

  • 4 cups All-Purpose Flour
  • 2 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1.5 tsp Fine Sea Salt
  • 2 tbsp Granulated Sugar
  • 1 cup salted butter, chilled and cubed or grated
  • 1 large egg, beaten
  • 1.25 cups cold buttermilk
  • 0.25 cup sour cream

Instructions:

  1. Whisk the all-purpose flour, baking powder, baking soda, sea salt, and granulated sugar in a large, chilled mixing bowl.
  2. Using a pastry blender or box grater, cut the cold salted butter into the flour mixture until it resembles pea-sized clumps.
  3. In a separate jug, whisk together the cold buttermilk, sour cream, and half of the beaten egg.
  4. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir gently until just combined; do not overwork the dough.
  5. Turn the dough onto a lightly floured surface and pat it into a rectangle approximately 1-inch thick.
  6. Use a 2.5-inch biscuit cutter to stamp out rounds. Do not twist the cutter, as this seals the edges and prevents rising.
  7. Place the biscuits on a parchment-lined baking sheet so that they are touching each other to create a steam chimney effect.
  8. Brush the tops of the biscuits with the remaining beaten egg (mixed with a splash of buttermilk if desired).
  9. Bake in a preheated 400°F (205°C) oven for 20 minutes, or until the tops are mahogany brown and the biscuits have risen high.