1 pkg. active dry yeast
1/4 c. warm water
2 c. sour cream
2 tbsp. granulated sugar
1/4 tsp. baking soda
5 1/2 c. biscuit mix, divided

Soften yeast in water. Let stand while combining sour cream, sugar, and baking soda in large bowl. Add 2 cups biscuit mix, then yeast mixture. Mix well. Stir in 3 more cups biscuit mix. Turn dough onto board dusted with 1/2 cup biscuit mix. Knead to form smooth ball. Shape dough into small round ball the size of a walnut. Place close together in buttered 9x13x2 inch pan. Let rise until doubled in bulk. Preheat oven to 375 degrees. Bake rolls 15 minutes or until done. NOTE: Rolls can be made ahead of time and frozen. When ready to use, thaw rolls and reheat in oven at 200 degrees until warm. make 72 bite size rolls.