4 c. flour
2 tbsp. baking powder
2 tsp. salt
2 tsp. sugar
1/2 tsp. baking soda
1 (16 oz.) pkg. sour cream
1/2 c. shortening

About 45 minutes before serving, preheat oven to 425 degrees. In large bowl, mix flour, baking powder, salt and sugar, and baking soda with a fork. Cut in sour cream and shortening until mixture resembles coarse crumbs.

With hands, knead dough 6 to 8 strokes to mix thoroughly. (If dough is dry, add a little water a teaspoon at a time, while kneading.) On lightly floured board; roll to 1/2 inch thickness. Cut and place on ungreased cookie sheet, 1 inch apart. Bake 10-15 minutes. Serve warm. Makes about 20.

To do ahead: Up to 1 month ahead, prepare biscuits as above, but do not bake. Place biscuits on cookie sheets; cover and freeze. Place frozen biscuits in plastic bags and keep frozen. About 30 minutes before serving, preheat oven to 425 degrees. Remove as many biscuits as needed and bake frozen biscuits on cookie sheet 20 to 25 minutes.