How to Make It
Make the crust. Mix the buttermilk or sour cream into the water and set aside. Blend dry ingredients in a medium bowl, and with a pastry blender or two butter knives, cut the butter into the flour mix until the butter pieces are the size of small peas. Sprinkle ¾ of the water mixture over the flour butter mixture and blend with a fork to distribute. Check to see if the dough holds together and is not sticky. If it doesn’t hold together, add more of the water mixture, 1 tablespoon at a time, until you have a malleable dough. Press the dough into a disc, cover in plastic wrap, and refrigerate a minimum of 2 hours to overnight. Note: Since this is usually a breakfast or brunch item, I make the dough the night before, rest it, then put it into the muffin tin and cover the tin with plastic wrap so that I can wake up and just fill and go in the morning.
Start the garnish. Mix garnish ingredients together and set aside.