• Preheat oven to 375° F (static) or 350° F convection.
• Whisk together the dry ingredients in a large bowl. Cut the butter into the dry ingredients with a pastry cutter or in a food processor only just until you achieve the consistency of coarse meal — do not over-process.
• If not using powdered buttermilk, add apple cider vinegar to measured half & half /creamer/milk ingredient.  Add together with sour cream to dry ingredient bowl and stir with a fork to combine. If the dough does not hold together once mixed, stir in more milk, one tablespoon at a time until the dough holds together well and is not dry.
• Pat the dough onto a lightly floured (with gfJules Flour) counter or pastry mat, patting to an even 1 inch thick.

Quick method:

• Dip a biscuit cutter into more gfJules Flour and push straight down to cut the biscuits; do not twist with the cutter. Repeat with remaining dough, gathering dough scraps together when necessary, and re-patting flat to cut more biscuits.

Rough Pastry Method:

• Fold the pastry into thirds, as shown in the 4-square photo. Once folded, gently roll out again and fold again; then repeat the process once more, rolling to the thickness of the biscuits you prefer.
• Dip a biscuit cutter into more gfJules Flour and push straight down to cut the biscuits; do not twist with the cutter. Repeat with remaining dough, gathering dough scraps together when necessary, and re-patting flat to cut more biscuits.
• ____
• Transfer each cut biscuit to a parchment-lined baking sheet and prick the tops with a fork a few times. Brush each biscuit with milk or egg wash, and lay a thin pat of butter or dairy-free alternative on top, if desired, before baking.
• Bake for approximately 12 minutes (depending on thickness - may need to add time), or until the tops are lightly browned and the dough resists when pushed lightly with a finger. They should NOT be hard, so do not overcook!
• Yield: 6-9 biscuits (depending on size)