*if you do not have buttermilk, use 1/2 cup milk (any kind) and juice one lemon – approximately 1-2 tablespoons and add to milk to curdle. This will happen within 5 minutes. This is now your buttermilk!

Preheat oven to 400

Combine all dry ingredients in a bowl large enough to mix in

Take cold butter and grate into dry mix, tossing to coat with flour mix – until all pieces are coated and separated. Ideally you will have pea sized bits of butter along with the rest of your dry mix. Create a well in the center and add buttermilk and sour cream, combining to form a dough.

Flour your work surface and place dough in the center, flouring the top before rolling. Roll to about 1/4 inch thickness and fold in 3’s – like a brochure. Roll again. This time, fold in 3’s and turn 1/2 circle before re-rolling. Fold in 3’s the last time, roll to about 1/2 inch thickness and cut into desired shape. Do not twist as you cut, as this will squish your layers! Cut straight down and back up in one motion.

Place on a parchment lined cookie sheet, brushing the tops with more buttermilk or melted butter before baking. Place in preheated oven for about 18-20 minutes.

*optional – bake in cast iron skillet, buttering the bottom of the seasoned pan, placing biscuits next to each other. As they bake, they will create one solid pan, with individually tear-off biscuits.