Add in butter and use a pastry blender to combine until butter is small pebble size.
Stir in sour cream and water until dough comes together. Add a little additional water if it is too dry.
Knead dough a few times and press into a 1 inch thick circle or square.
Cut into four biscuits using a knife or a biscuit cutter.
Place on a baking sheet and bake for 15 minutes.
Brush with melted butter every five minutes as they bake.
Baking powder is an important ingredient in this recipe so be sure it is fresh!
When cutting your biscuits, try to not twist the biscuit cutter or knife. as you’re cutting into the dough. This can prevent the dough rising as it bakes. Firmly cut into the dough, gently wiggle the cutter back and forth a few times to loosen the cut shape if you need to.
Use cold butter. You want there to be little pieces of butter in the dough. As they melt while the biscuit bakes it releases steam and it makes the biscuit flaky.
Handle the dough as little as possible. Handle it gently and don't overwork. Overhandling it can make them tough.