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

Use pastry blender to cut sour cream and shortening into dry ingredients. Pat out on lightly floured board. Cut into biscuits. Turn oven in buttered baking pan. Bake at 400 degrees until lightly brown. Makes 20 biscuits, can be frozen.

VINEGAR BUTTER:

Mix 1 cup sugar and 2 tablespoons cornstarch in saucepan. Add 1/4 cup vinegar, 1 3/4 cups water and a pinch of salt. Bring to a boil, add 2 tablespoons of butter and 1 teaspoon vanilla (optional). Pour over hot biscuits, each serving separate. Serve warm. When chilled it sets up similar to Jello.

HINT: To make Raisin Biscuits just add 1 teaspoon cinnamon, 1/2 cup raisins and 1 beaten egg to dough. Top with a glaze of powdered sugar, water and vanilla. Mix and brush on hot biscuits.