*Biscuits can be stored overnight at room temperature, wrapped lightly in foil. Even though they are best the first day, they reheat nicely in a toaster oven.
*I use coarse kosher salt which ends up adding less salt for the same measurement because it is coarse. If you use table salt as well as salted butter, you may want to reduce the salt to 1/2 teaspoon.
*If you like your biscuits crusty on all sides, place them far enough apart on the baking sheet so that they don't touch another biscuit when they bake. They may also bake in less time, so keep an eye on them.
*While I decided to use a round cutter for this post, cutting and rerolling scraps is not my preferred method. I prefer patting them into a square about 1" thick and cutting them into 9 big pieces (cutting lines like a tic tac toe board.) With that method there is no re-rolling of scraps and every biscuit has the benefit of the loft and rise of the first roll.
*Save yourself some dishes. I keep the bowl I mixed the sour cream and milk in off to the side until it's time to brush the tops. Sometimes there's enough sour cream bits in the bowl for me to just add a touch of milk and sop all of it up with my brush. If not, I just add a bit more to the bowl.
The Merchant Baker © 2016