4 c. flour
2 tbsp. baking powder
2 tsp. salt
2 tsp. sugar
1/2 tsp. baking soda
1 c. sour cream
1 c. shortening

Mix dry ingredients and with pastry blender cut in sour cream and shortening until mixture resembles coarse crumbs. Knead dough 6 to 8 strokes; if dough is to dry, add a little water a teaspoon at a time.

Roll dough 1/2 inch thick and cut biscuits; bake on greased cookie sheet 10 to 15 minutes at 425°F.

To do ahead up to 1 month, prepare biscuits and do not bake. Freeze on cookie sheet; place frozen biscuits in plastic bag and keep frozen. About 30 minutes before serving time, remove as many as needed and bake.