Preheat oven to 425°F. Set out a baking sheet.
Whisk together the dry ingredients in a medium sized bowl.
1 3/4 cup All Purpose Flour, 1 1/4 tsp. baking powder, 1 tsp. sugar, 3/4 tsp. kosher salt, 1/4 tsp. baking soda
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.
8 Tbsp. unsalted butter, cold
Transfer the flour mixture back into the medium sized bowl.
Whisk together the FAGE Sour Cream and milk until smooth.
1/3 cup FAGE Sour Cream, cold
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.
1/2 cup whole milk, cold
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.