Like when making pie crust, scones, and biscuits, you need to work fast to ensure your butter stays cold. I recommend prepping all your ingredients before you start. Chop your scallions, measure your sour cream, and have your melted butter ready to brush on the top of the biscuits (if using). I also like to put the stick of butter in the freezer to get extra cold while I prep the ingredients.

Preheat the oven to 425 degrees farenheit and line a baking sheet with parchment paper.

In a medium sized bowl, whisk the gluten free flour, baking powder, sugar, salt, and pepper until well combined.

Cut the very cold vegan butter into 1/2 inch cubes. Add to the flour and, using your fingers, flatten the butter into the flour. You want to have some nice flat and pea-size pieces of butter. Gently toss in the chopped scallions.

Make a well in the centre and add the sour cream. In a circular motion, combine the sour cream with the flour using a fork. Mix until you get large clumps, do not form the dough into a ball.

When almost combined, dump the dough onto a lightly floured surface. Gently knead it once or twice until it comes together. There will be loose pieces, that's okay. Bring those pieces to the top of the dough.

Gently shape the dough into a 10 x 4 inch rectangle. Using a bench scrapped, fold the dough as though you were folding a letter: fold 1/3 of the dough to the centre and then the other 1/3 on top of the first fold.

Turn the dough 90 degrees. Gently shape the dough into 10 x 4 inch rectangle and repeat the folding step. If your dough has not come together by the second fold, you can do a third fold.

After your final fold (either your 2nd or 3rd), shape the dough into a 8 x 4 inch rectangle. Cut the dough into 8 squares and gently place them on the parchment lined baking sheet.

Gently brush the tops of the biscuits with melted butter (optional, but recommended) and place in the oven. Bake for 20-24 minutes, or until golden brown.