Equipment: Digital Scale (preferred), Double Sheet Pans, Unbleached Parchment or Silicone Mat, Measuring Cups and Spoons, Mixing Bowls, Small Cookie Scoop or Melon Ball Scoop, Grater, Fork & Heavy Spoon, Pastry Brush

Before You Dive In – Prep: please read!

• Use very cold butter
• Move oven rack to center
• Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius)
• Line a baking sheet with parchment
• Place the lined baking sheet inside (or on top of) another baking sheet
• If you are using honey (8g) instead of cane sugar, mix the honey with the oil and vinegar in a small bowl, set aside

Step 1: In a large bowl, whisk together the dry ingredients with the exception of the butter.

Step 2: In a separate medium bowl, mix together the sour cream, egg, oil, and vinegar (and honey if using in place of cane sugar).

Step 3: Grate the butter into the large bowl with the dry mixture. Use a fork to integrate the butter into the flour.

Step 4: Add the sour cream mix to the flour and butter mixture. Use a heavy spoon to thoroughly combine. Use your hands to mix if you need to. Make sure all flour bits are soaked up.

Step 5: Cover the bowl and place in the refrigerator for 20-30 minutes.

Step 6: Scoop up about 15g of dough in the cookie/melon scoop. Drop on the parchment lined baking sheet about 1/2 inch apart. The biscuits do not rise or spread, so you should be able to get them all on one baking sheet.

Step 7: Optional- brush heavy cream onto biscuit tops. You may also glaze the biscuits after they come out of the oven. Sprinkle the tops with coarse sugar, (optional).

Step 8: Bake in the center of the oven for about 15 minutes. The tops should appear golden brown. Watch them after 10 minutes to check for doneness.

Step 9: Remove biscuits from the oven and place the pan on a cooling rack for 5 minutes. Transfer biscuits directly to cooling rack to completely cool or eat them hot out of the oven with your favorite spread.

Enjoy!