Start by fork-sifting or regularly sifting the two cups of flour. Set aside the ¼ cup of flour as well, in case.

Place the sifted flour in the fridge for about five to ten minutes.

Take the flour out of the fridge and make a hollow in the center  and pour in the 1 cup of sour cream. Set aside ¼ cup of sour cream. Use the ¼ cup of sour cream on the side, if you find the mixture is too dry.

With a rubber spatula, use a broad circular motion to blend the sour cream and flour until the flour is moistened. The dough should be sticky and pull away from the sides of the bowl.

Lightly sprinkle the board with some of the flour you reserved. Turn the dough out onto the board and begin to pat it lightly. Fold the dough in half and pat the dough out into a ½" round and then fold it again. Using a little flour on top if needed. Also, make sure your hands are floured. Pat dough out into a ½" or ¾" thickness. Dip your 2 ½" biscuit cutter into the flour and cut out the biscuits really close together. Ensure you don't twist. Just go up and down, when cutting them and be gentle.

Brush off the excess flour and place them in a buttered cake pan or sheet pan, depending on the exterior you're looking for.

Place the cake pan or baking sheet in the freezer for 10-15 minutes.

Preheat the oven to 475°F.  Once the time in the freezer is up, turn down the oven and bake at 450°F for 15-20 minutes.

Melt the butter for brushing at this point.

At the halfway point, rotate the pan and ensure the bottoms are not browning too quickly. If they are, place a baking sheet on the bottom rack to help with the insulation.  When the biscuits are lightly golden brown, take them out and immediately brush some butter on the tops.  Turn on out to a plate and let them cool upside down and serve warm!