4 cups of flour 2 tablespoons of baking powder 1 1/2 teaspoon of salt 3 teaspoons of sugar 1/2 teaspoon of soda one 16 ounce ctn. of sour cream 1/2 cup of shortening
Sift the dry ingredients together. with pastry blender, cut in shortening and sour cream until texture of coarse cornmeal. Knead to mix thoroughly. Add 2 teaspoons of water. Mix. Roll out on floured board. Cut. Place on cookie sheet in freezer or bake right away. when frozen, put biscuits in Ziploc bags. Leave out about 1/2 hour before baking frozen biscuits. Bake at 425ºF. for approximately 20 minutes. Check after 15 minutes.
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