Preheat oven to 425°F. Set out a baking sheet.
Whisk together the dry ingredients in a medium sized bowl.
Cut butter into the flour mixture: I find it easiest to do this in a food processor. Pulse the butter ~10 times until small clumps of butter are formed/size of peas. Or, you can use a pastry cutter if you have one.
Transfer the flour mixture back into the medium sized bowl.
Whisk together the FAGE Sour Cream and milk until smooth.
Drizzle the milk mixture into the dry ingredients, tossing with a fork to incorporate. Dough will be shaggy and look a little dry, that’s OK.
Turn out the mixture onto a clean, lightly floured surface. Gently turn and press the dough to bring it together into a 1 inch rectangle.
Using a knife or bench scraper, cut the dough into 4 sections. Stack the dough on top of one another and press down to flatten. Using a rolling pin, gently roll dough out into a 1 inch thick rectangle.
Cut into rounds using a biscuit butter. Press straight down and avoid twisting or jiggling the cutter. Press dough back together and cut out 2-3 more biscuits. (recipe is small batch, you will have 4-6 biscuits total.) Try not to re-roll scraps too much, biscuit dough should be handled gently.
Place biscuits on a baking sheet touching each other. Place in freezer for 10-15 minutes.
Brush melted butter over the tops of the biscuits. Lower oven temperature to 400°F and bake for 20 minutes or until tops are golden brown.
Remove from oven and brush with more melted butter and flaky sea salt, if desired. Serve with sausage gravy.