Ruth Strickland'S Hardee Style Biscuits - cooking recipe

Ingredients

1/2 c. tonic water
1 small egg
1 Tbsp. sour cream
1 Tbsp. sugar
3 c. Bisquick

Preparation

Whisk together water, egg, sour cream and sugar.
Add 1 cup Bisquick.
Whisk, then add 2 more cups Bisquick.
Put kneading hand into Bisquick and knead 6 to 8 times.
Use large cutter.
Makes 7 large biscuits.
Bake at 450\u00b0 in an 8-inch pan.