• 4 cups all-purpose flour
• 2 Tablespoons baking powder
• 1 1/2 teaspoons salt
• 2 1/2 teaspoons sugar
• 1/2 teaspoon baking soda
• 1 16-ounce container sour cream
• 1/2 cup shortening

1. Mix flour, baking powder, salt, sugar and baking soda together in large bowl.
2. With pastry blender (or two knives, used scissors fashion), cut in sour cream and shortening until mixture resembles coarse meal.
3. With hands, knead dough to mix thoroughly. (You may need to add a little water - a teaspoonful at a time - if dough is too dry.)
4. Roll, on a floured surface, about 1/2" thick and cut biscuits with a floured cutter.

IF BAKING AT ONCE:

Preheat oven to 425°.

Place biscuits about 1 inch apart on ungreased baking sheet and bake 10-15 minutes, or until lightly browned.

IF FREEZING FOR LATER USE:

Place biscuits on baking sheet, cover with clear plastic wrap and freeze.

When biscuits are frozen, remove from sheet and place as many as desired in a plastic bag, seal tightly and keep frozen.

When ready to use, preheat oven to 425°.

Place frozen biscuits about 1 inch apart on ungreased baking sheet and bake 20-25 minutes, or until lightly browned.

NOTE: If using biscuits as a gift, include instructions for keeping them frozen and for baking.