Making flavorful, flaky biscuits is easier than you might think! This straightforward recipe by Lisa (Scatuccio) Thompson (partnered with the Feed Feed) is loaded with flavor with the addition of Nichols Farms Rosemary Garlic Pistachios folded into the dough.

INGREDIENTS
4 cups AP flour, spooned and leveled
1 teaspoon kosher salt
1 cup @nichols.farms Rosemary Garlic Pistachios
1 cup cold buttermilk
1/4 cup cold sour cream
1 tablespoon baking powder
1 teaspoon baking soda
3 sticks cold unsalted butter
Buttermilk, beaten egg, or milk, for brushing

RECIPE:
1. Stir buttermilk and sour cream until combined. Refrigerate until ready to use.
2. Chop the pistachios in a food processor, reserving 2 tablespoons for topping.
3. Combine flour, baking powder, baking soda, salt, and the chopped pistachios in a large bowl.
4. Cut or slice the butter into very thin pieces with a sharp knife or a mandoline slicer.
5. Add the butter to the dry ingredients and toss to coat. Rub the butter into the flour with your hands until most of the butter is smaller than a pea and well is distributed.
6. Add the cold buttermilk and sour cream to the bowl and stir with a fork until incorporated. Squeeze the dough together with your hands to bring it together, it’s okay if it’s a little crumbly.
7. Turn dough out onto a clean work surface and roll into a 1/2” thick rectangle. Cut the dough into 4 equal pieces, then stack them, pressing to adhere. Roll dough to about 1” thick. Trim the edges, if desired, and cut into 8 equal squares. Transfer biscuits to a baking sheet lined with parchment paper and refrigerate for 20 minutes.
8. Preheat oven to 350F.
9. Brush the tops of the biscuits with buttermilk, beaten egg, or heavy cream, then sprinkle with the remaining chopped pistachios.
10. Bake for 25 minutes