2tbspgranulated sugarfor shortcakes, up to 1/4 cup
3/4cupunsalted buttervery cold cut into cubes
1 1/3cupcold sour cream
1tsppure vanilla extractfor shortcakes, up to 1 tbsp
1large eggwith 1 tsp water, whisked together
Preheat oven to 400 degrees and line a baking pan with parchment paper.
Add flour, sugar, baking soda and salt to bowl of a food processor. Pulse a few times to combine.
Add butter cubes to flour mixture and pulse until small and medium sized crumbs form.
Lastly add sour cream and vanilla and pulse until it is just combined.
Turn biscuit dough out onto floured board and knead just to combine everything but do not overmix.
Press the dough out with your hands to about 1 inch thickness and cut using a round biscuit cutter. Next place the biscuits on the parchment paper lined baking pan and refrigerate for 20-25 minutes.
Just before baking, brush the tops of the biscuits with egg wash. Sprinkle the tops with turbinado sugar if making shortcakes.
Bake biscuits for 16-19 minutes or until golden brown. Remove from oven and allow to cool completely.
Freshly baked biscuits can be kept at room temperature for up to 2 days. I suggest wrapping the biscuits in foil or plastic wrap, then place them in an airtight container or plastic bag. If you want to keep them in the fridge, they’ll keep for about a week. Don’t serve biscuits that have an odd smell or stale texture. TIP: Prefer a warm biscuit? So do I. To reheat, preheat the oven to 350 degrees, line a baking sheet with parchment paper or foil and arrange the biscuits on top. Bake for about 5 minutes and top with butter!