2tablespoonsbutterunsalted, melted, for brushing tops
Preheat your oven to 450°F. Line a baking sheet with parchment paper and set it aside.
To a medium mixing bowl, add the flour, sugar, baking powder, salt, and baking soda and whisk to combine.
Spoon the sour cream into the bowl and pour in the buttermilk. Use a wooden spoon to mix all the ingredients together until all of the flour is moistened. The dough will be crumbly. Pat the dough into a ball with your hands and turn it out onto a lightly floured surface.
Gently pat the dough out into a rectangle. Fold the dough in half over itself, pat back out into a rectangle and repeat the process two more times. Roll the dough out into a thick disc about 8 inches round and cut out 8 biscuits. Rework the dough by patting the scraps back into a disc and cutting out more biscuits until you have eight.
Place the biscuits on the lined baking sheet and bake them in the preheated oven for 10-12 minutes, or until golden brown on top.
Remove the biscuits from the oven and brush the tops with plenty of melted butter. Enjoy!
I highly recommend using a kitchen scale to weigh your flour for accurate measuring. If you do not have a kitchen scale, measure the flour by fluffing it with a fork, spooning it into the measuring cup, and leveling it off with a knife.
Leftover sour cream biscuits can be stored in an airtight container or zip-top bag at room temperature for 2 days, or in the refrigerator for 7 days.