Preheat oven to 200°C / 400°C. Line a baking sheet with parchment paper / silpat.
Place flour in a mixing bowl and add in sour cream. Stir with a spatula / wooden spoon first then finish by hand until the mixture comes together to form a dough. Don't over-mix.
Scrape dough onto a lightly floured counter and dust the top lightly with flour. Roll or simply pat into a disc of approximately 1-inch thickness. Cut into 4 or 6 pieces using a bench scraper (or a knife). Slide the bench scraper underneath each piece to transfer the biscuits onto the baking sheet. Space the biscuits at least 1.5 inches apart as they will rise during baking. Do work quickly otherwise the dough will start to get sticky.
Bake for 20 to 25 minutes until the top is golden-brown. Let cool on a wire rack. Serve warm or at room temperature.
If you do not have self-raising flour, make your own by first weighing 1½ teaspoons baking powder and ¼ teaspoon fine salt into the mixing bowl. Top up with enough all-purpose flour until it reaches 140 grams. If using a measuring cup, measure the baking powder and salt into the measuring cup. Top up with enough all-purpose flour until it reaches 1 cup. Whisk the flour mixture well before adding in the sour cream.