In a medium sized mixing bowl, add the flour and sugar. Whisk to combine ingredients. Set aside.
In a medium sized mixing bowl, add the milk, sour cream, and vanilla. Whisk to combine.
Make a well in the middle of the flour mixture. Pour the milk mixture into the well. Mix with a spoon until a wet dough is formed. Take care to not over mix the dough. It will be sticky.
Spray a baking pan with pan release. Use a large spoon or ice cream scoop to spoon biscuit dough onto the baking sheet. Place dough close to each other but not touching.
Lightly brush tops of dough, using a pastry brush, with melted butter.
Sprinkle top of dough with Turbinado sugar.
Bake in 425° preheated oven for 15-18 minutes, or until golden brown.
Notes
Have all ingredients at room temperature prior to mixing.
Don’t overmix the dough. It will be sticky but that is how it should be.
Use full fat milk and sour cream for best results.
Biscuits can be made ahead. Place in Ziploc bag and freeze. Allow to come to room temperature before using.
