Flaky Sour Cream Biscuits

Method

1. Get ready. Heat the oven to 425°F (220°C), regular bake. Line a baking sheet with parchment. Put the butter in the freezer for 10 minutes.
2. Mix the wet ingredients. Whisk the sour cream and cold water together until smooth.
3. Combine the dry ingredients. Whisk the flour, baking powder and fine salt together. Coarsely grate the cold butter into the bowl and toss gently to coat it in flour.
4. Bring the dough together. Add the sour cream mixture and stir gently with a fork. It should look shaggy but hold together when squeezed. If there's loose flour that won't incorporate, add cold water 1 tablespoon at a time. Sour cream thickness varies, so you may need another 1–3 tablespoons. Don't knead it smooth.
5. Make the layers. Turn the dough onto a lightly floured counter. Press it into a rough rectangle about ¾ inch thick. Fold it into thirds like a letter, turn it a quarter turn, and gently flatten it again. Repeat for three folds total. Use only enough flour to prevent sticking.
6. Cut the biscuits. Pat the dough to 1 inch thick and cut it into eight roughly equal squares with a sharp knife, pressing straight down.
7. Chill. Arrange them on the baking sheet about ½ inch apart and refrigerate for 15 minutes. No brushing needed before baking.
8. Bake. Bake for 18–23 minutes, until the tops are golden and the sides look set rather than damp. Brush with melted butter immediately and sprinkle with flaky salt.
9. Rest, then split. Let them rest 5 minutes, then split one open, spread on a thick layer of the good salted butter and add another pinch of Maldon.