Preheat the oven to 425 F (220 C). Line a baking sheet with parchment paper.

Place the flour, baking powder, sugar, and salt in a large bowl. Stir until combined.

Add the butter and use your fingers to break the butter into smaller pieces, about the size of a pea.

Add the white cheddar, shredded carrot (make sure you squeeze off any excess juice before adding), and green onion. Toss to combine.

Make a well in the middle of the flour mixture. Place the sour cream in the well. Stir until the sour is combined and a shaggy dough forms.

Dump the dough onto the counter. Shape into a square and cut the dough in half. Stack the two halves together then push down and shape into a square again. Repeat the process one more time.

Shape the dough into a roughly 8-inch square. Cut the dough into 8 biscuits.

Transfer the biscuits to the baking sheet, spaced evenly apart.

Pour the heavy cream in a small bowl. Brush a thin layer of heavy cream on top of each biscuit. Top each biscuit with black pepper and flaky salt (optional).

Bake for 18-22 minutes, until the biscuits are golden brown. Enjoy!!