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special equipment-
A 2¼”-diameter biscuit or cookie cutter
Instructions
Preheat oven to 425°. Whisk sour cream and 3 Tbsp. heavy cream in a small bowl.
Pulse baking powder, kosher salt, sugar, ½ tsp. pepper, and 2 cups flour in a food processor until combined; add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.
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Transfer mixture to a large bowl. Using a spoon, mix in sour cream mixture, then gently knead a few times just until a shaggy dough comes together (a light hand is key to tender biscuits, so be careful not to overmix).
Roll out dough on a lightly floured surface until ¾” thick. Using cutter, cut out biscuits, rerolling scraps as needed.
Place biscuits on a parchment-lined baking sheet and brush with remaining 1 Tbsp. heavy cream; sprinkle with sea salt and more pepper. Bake until golden brown on the tops and bottoms, 15–20 minutes. Serve warm with salt-and-pepper butter, if desired.
DO AHEAD- Dough can be made 6 hours ahead. Cover and chill. Biscuits can be baked 2 hours ahead. Reheat before serving, if desired.
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