Sour Cream and Onion Biscuits

I had left over sour cream and lots of scallions, and Molly Baz had a recipe (I halved the recipe to accommodate the amount of sour cream I had, and used a little more than needed- math is not my strongest subject- so my dough was a little wetter than it should have been, but still turned out great! The recipe/quantities below are correct for 4 biscuits). Click the photo for the video with the steps!

Pre-heat the oven to 425F
Whisk together:
1 1/4 tsp salt
1/2 tsp ground black pepper
1/4 tsp baking soda
3/4 tsp granulated sugar
157g all purpose flour

Cut into 1/2" cubes:
5 TBS cold butter
Slice thinly:
4 scallions

I like using a pastry blender to cut the butter into the flour (you can also use your hands to cut the butter into smaller pieces, appx pea sized, but i always fear my hands are too warm and will soften the butter). Mix in the scallions. make a little well in the middle of the mixture.

Add 2/3 cup sour cream
Mix together until incorporated, using a fork or utensil. Then, you can fold the dough into itself to make sure there aren't any pockets of flour.
Kneed the dough a bit onto a lightly floured surface. form the dough into a rectangle that's about 1" thick.
Fold the dough (fold the left side over to the middle, then the right side on top of that- it doesn't have to be perfect).
Press that back into that original rectangle, and repeat the folding once again. Cut the dough into equal pieces.

Melt 1 TBS unsalted butter. Brush the tops of the biscuits with the butter. Sprinkle the tops with flaky sea salt. Bake for 18-22mins.