instructions

• Preheat your oven to 475˚F and line a sheet pan with parchment paper.
• Combine flour, baking powder and salt into a mixing bowl (or bowl of a stand mixer).
• Add cold butter cubes to dry ingredients and cut into flour with a pastry blender or fork until lentil-sized (or mix with paddle attachment until lentil-sized).
• Add parm and chives and combine gently.
• Combine milk and sour cream together in a pitcher until smooth.
• Pour flour mixture out onto the counter and make a well in the center. Pour half of the milk mixture into the well and incorporate the dry ingredients from the edges into the middle. Repeat with the rest of the milk mixture and knead together until all of the flour is absorbed and the dough looks evenly hydrated (you should still see little bits of butter). Be careful not to overwork the dough. (Alternatively, add liquid while mixing in a stand mixer until hydrated.)
• Place dough on a lightly floured surface and roll into a rectangle approximately 1¹/₄” thick.
• Starting about ¹/₂” in from one corner, mark one long and short side of the rectangle in 2.5” increments and cut across with a sharp knife to form squares.
• Collect the scraps and repeat steps 5 and 6 up to two more times.
• Move the biscuits to a parchment-lined sheet pan with 1.5 - 2” of space in between each one.
• Make an egg wash by beating the egg into a small bowl with a splash of water and pinch of salt. Brush onto the tops of the biscuits.
• Bake at 475˚F for 15-20 minutes or until golden brown on top and bottom.