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Ingredients
- 2 c. Red Band self-rising flour *
- 1 tsp. sugar
- 1/2 tsp. baking soda
- 1/2 c. shortening
- 1 c. sour cream
Method
- Preheat oven to 450°.
- 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.
