1 pkg. dry yeast
1/4 c. warm water
2 c. sour cream
2 tbsp. 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 rounds the size of a walnut. Place close together in buttered 9"x13"x2" 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 serve, thaw rolls and reheat in oven at 200 degrees.