Flaky Basil Cheddar Laminated Biscuits

Steps

1. Freeze the butter for 20 minutes, then grate it on the large holes of a box grater and return it to the freezer while you prepare the rest.
2. Shred the cheddar and chill it; finely chop the basil leaves.
3. In a small bowl, whisk the cold whole milk and the sour cream together until smooth; keep this mixture in the fridge.
4. In a large bowl, whisk the flour, baking powder, baking soda, salt and black pepper.
5. Toss the grated butter into the flour mixture with your fingertips until each shred is coated, then toss in the cheddar and the basil.
6. Pour the milk mixture over the flour mixture and stir with a fork just until a shaggy dough forms.
7. Turn the dough onto a lightly floured counter and pat into a rectangle about 3/4 inch thick. Fold it in thirds like a letter, turn it a quarter turn, and pat it out again. Repeat for 4 folds in total, then wrap and chill the dough for 15 minutes.
8. Meanwhile, heat the oven to 450°F (230°C) and line a baking sheet with parchment.
9. Pat the chilled dough to 1 inch thick and cut 12 square biscuits with a sharp knife, pressing straight down without twisting. Set them close together on the baking sheet.
10. Brush the tops with the 2% milk.
11. Bake 14 to 17 minutes, until tall and golden brown on top and the cheese is sizzling at the edges.
12. Cool on a rack for 10 minutes before serving warm.