small batch biscuits with lemon dill butter

Preheat the oven to 425F. Add the flour, baking powder, sugar, and salt to a medium bowl. Stir to combine.
Add the cold, cubed butter and toss so all the cubes are covered in flour. Use your fingers to break each cube of butter into smaller, pea sized pieces. Add the sour cream and mix until a shaggy dough forms.
Turn the dough onto the table and shape into a 1 inch tall rectangle. Cut the dough in half then place one half on top of the other. Press the dough down and shape into a rectangle again. Repeat this process one more time.
Cut the dough in half and transfer both biscuits to a lined or greased baking sheet. Brush the tops with whisked egg and transfer to the oven. Bake for 15-20 minutes, until the tops are a dark golden brown and the edges are starting to brown.
While the biscuits are baking, make the butter. To a food processor add the butter, dill, parmesan, lemon zest, and pinch of salt. Blend for a minute until well combined.
While the biscuits are hot, top with the lemon dill butter and enjoy!