Equipment: Digital Scale (preferred), Double Sheet Pans, Unbleached Parchment or Silicone Mat, Measuring Cups and Spoons, Mixing Bowls, 2-ounce Cookie Scoop, Grater, Fork & Heavy Spoon, Pastry Brush

Before You Dive In – Prep: Please Read!

• Move oven rack to center
• Preheat the oven to 450 degrees Fahrenheit (232 C)
• 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. Pat dough into a large ball.

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

Step 6: Scoop up about 42g (Blue Scoop #16, 2 oz) of dough in the cookie/ice cream scoop. Drop on the parchment about 1/2 inch apart. Remember to nest the baking sheets.

Step 7: Optional- brush heavy cream or melted butter onto biscuit tops. We prefer heavy cream. You may also glaze the biscuits after they come out of the oven. It’s up to you!

Step 8: Bake in the center of a preheated 450 F/232 C oven for 16-18 minutes. The tops should appear golden brown.

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

Enjoy!