In a food processor, add all of the dry ingredients and pulse a few times to get the ingredients mixed together.

Add butter to the food processor and pulse until butter is cut into pea sized pieces.  This will take a few minutes.

Next, add the sour cream and and pulse until a soft dough is formed.  If the dough is too dry you can add some water.  (I didn't need any water)

Remove dough from the food processor and knead a couple of times on a lightly floured surface.

Roll out to 1 inch in thickness. Use a biscuit cutter or drinking glass to cut out into round biscuit shapes or cut into squares using a pizza cutter.

If freezing, place biscuits on a cookie sheet for about 1-2 hours, until solid. After they are frozen, place in a freezer bag to store. Use as needed.

To bake biscuits whether fresh or frozen: Place on an ungreased cookie sheet and brush with melted butter. Bake at 400 for 15-17 minutes or until top is golden. Halfway through the baking process, brush the tops of the biscuits again with melted butter.  Makes 16-20 biscuits.