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B.S. Applied Networking and Systems Administration, minor in Software Engineering from Rochester Institute of Technology.
Source: The Kiwi Guide to Big Fluffy Southern Biscuits
The first key to fluffy biscuits is cold butter. Extremely cold. Place your butter in a flat glass dish and then put the dish in the freezer for at least a couple of hours or overnight before you start. Unsalted butter is preferred, because you want your biscuits to have exactly the right amount of saltiness and that’s very difficult to control with salted butter.
Use a cheese grater to grate butter from the freezer into your cold glass dish. Finally, return the dish of cold, grated butter to the freezer while you prepare the dry ingredients.
Combine all-purpose flour, baking powder, baking soda, salt in a large bowl.
Cut in grated butter while keeping it as cold as possible. 3 batches is best, the mixture should look like coarse flour.
Add sour cream and buttermilk a little at a time with the absolute minimum of stirring. It can take a little extra buttermilk to make a sticky dough.
Height is key to fluffy biscuits, so absolutely do not roll the dough. Instead, drop the dough from the bowl onto a parchment-lined baking sheet and gently shape it to around 1 inch thickness. Cut into 6 or 8 segments.
Place biscuits on the bottom rack and bake for 25 minutes at 450F.
Optionally, melt an additional tablespoon of butter to brush on top of the biscuits 5 minutes before taking them out of the oven.