Sour Cream Biscuits

Makes 10 biscuits. Great flavor! Keep in mind that with biscuits, if you overwork the dough, they won't rise properly and will be tough and dense. Use a light hand and mix only just until combined. The self-rising flour is also a must as it has a lower protein content than all-purpose flour and will result in more tender biscuits.

2 cups self-rising flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups sour cream
2 tablespoons salted butter, melted

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.

Whisk together flour, baking soda, and salt. Stir in sour cream just until combined.

Turn dough onto a lightly floured surface and knead just until it holds together. Pat dough into a 1-inch-thick circle. Cut 10 biscuits using a 2-inch round cutter. Transfer biscuits to prepared baking sheet; bake until golden, 15 to 18 minutes. Brush biscuits with melted butter during the last few minutes of baking.