Sour Cream Biscuits - cooking recipe

Ingredients

2 c. Red Band self-rising flour *
1 tsp. sugar
1/2 tsp. baking soda
1/2 c. shortening
1 c. sour cream

Preparation

Preheat oven to 450\u00b0.
Mix flour, sugar and baking soda; cut in shortening with pastry blender until mixture resembles fine crumbs.
Stir in sour cream until mixture leaves side of bowl and round up into a ball.
Turn onto lightly floured cloth-covered board.
Knead lightly 10 times.
Roll or pat dough 1/2-inch thick. Cut with floured 2-inch biscuit cutter.
Place about 1-inch apart on ungreased cookie sheet.
Bake until golden brown, 10 to 12 minutes.
Immediately remove from cookie sheet.
Yields about 18 biscuits.