Preheat the oven to 425 degrees Fahrenheit. Use parchment paper and silicone mats to line two baking sheets. Remove from the equation.
Sift together flour, baking powder, and salt in a large mixing bowl.
In a mixing bowl, grate the frozen butter into the flour. With a wooden spoon, stir the mixture until the butter is evenly coated in flour and scattered. (Tip: If you don’t want to grate the butter, use a pastry cutter to cut in diced, cooled butter until it’s the size of small peas and the mixture resembles coarse meal.)
Add the buttermilk to the flour mixture in a slow, steady stream, stirring or kneading just until a soft dough forms. In a large mixing bowl, combine the shredded cheese and the sour cream.
Scoop about a quarter-cup to a third-cup of dough onto the prepared baking sheets. This stage is done with an ice cream scoop, which preserves the biscuits the same shape and size.
If the dough warms up while you’re mixing and scooping (or if your kitchen is warm), return the biscuit pans to the refrigerator or freezer for 5-10 minutes to chill before baking. When you put the dough in the oven, you want it to be as cold as possible so that the biscuits rise high and don’t spread too much.
Bake for 15 minutes, or until the top is golden brown. As soon as the biscuits come out of the oven, brush the tops with melted butter. Warm the dish before serving.
Enjoy!!
CategoriesIngredien
