Preheat the oven to 450°F (230°C). Line a baking sheet or lightly grease it.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Add the cold, cubed butter. Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until the mixture is the texture of coarse crumbs.

Stir in the sour cream until the dough just comes together. Don’t overmix—some dry streaks are okay.

Turn the dough onto a lightly floured surface and gently knead 3–4 times to bring it together.

Pat or roll the dough to about 1-inch thickness. Flip the dough once and press again for taller layers.

Cut biscuits using a floured biscuit cutter or glass, pressing straight down.

Place the biscuits on the baking sheet: touching sides for taller biscuits, spaced apart for crisper sides.

Bake for 12–15 minutes, rotating the pan halfway for even baking, until golden brown.

Remove from oven and let cool for a few minutes before serving warm.