Fluffy Sour Cream Biscuits

1. Preheat your oven to 220°C (200°C fan / gas 7). Line a baking tray with baking paper or lightly grease it with butter.

2. In a large bowl, whisk together the flour, baking powder, sugar, and salt until combined.

3. Add the cold butter cubes to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles rough, pea-sized crumbs. Work quickly so the butter stays cold — this is what creates flakiness.

4. Add the sour cream and stir with a fork or spatula until a shaggy dough comes together. If it feels too dry, add milk one tablespoon at a time until it just holds together. Do not overmix.

5. Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 2.5cm thick. Fold it once or twice (like a letter) to create layers, then pat back to 2.5cm thick.

6. Cut out biscuits using a round cutter or the rim of a glass (about 6cm). Press straight down — do not twist, as this seals the edges and prevents rising. Re-pat any scraps and cut again.

7. Place the biscuits on the prepared tray, touching each other slightly for soft sides or spaced apart for crispier edges. Brush the tops with a little milk or melted butter.

8. Bake for 12–15 minutes until risen and golden brown on top. Serve warm.