¾ cup plus 2 tablespoons cold vegan butter, divided
2⅓ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup chopped scallions
1 cup Forager Project Sour Cream
Preheat oven to 450 degrees. In a small pan, melt 2 tablespoons butter, remove from heat, and set aside.
Cut remaining ¾ cup butter into 1-inch cubes and place in refrigerator until ready to use. Cold butter is the key for flaky biscuits!
Into a large mixing bowl, combine flour, baking powder, baking soda, salt, and scallions. With a pastry cutter or fork, cut cubed butter into dry ingredients until pea-sized crumbles form.
Add Forager Project sour cream and mix until dough begins to come together, without overworking. Transfer to a floured surface and gently knead once or twice until formed. Form dough into an 8-inch circle.
Using a 3-inch-round dough cutter or drinking glass, cut out biscuits. Gently rework scraps and repeat process until there are 9 biscuits. Brush tops with melted butter and bake for 15 to 18 minutes, or until biscuit tops begin to turn golden brown. Remove from oven and let cool for 3 to 5 minutes before serving.