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Granny's  Sour Cream Biscuits

2 c Flour
1/2 c Sour cream
1/2 ts Salt
3 tbs Baking powder
1/2 tsp Baking soda

Sift flour, measure, and sift with salt, baking powder, and baking soda.
Mix with cream to the consistency of a roll dough, adding 1 teaspoon sweet milk
or water if too stiff. Turn onto lightly floured board. Knead lightly.
 Pat into sheet 1/2 inch thick. Cut with floured cutter. Place in well-oiled pan and
bake in hot oven (450ø F) about 12 minutes. 12 servings.

Sour Cream Biscuits

1 cup self-rising flour
1/4 teaspoon baking soda
3/4 cup sour cream
2 teaspoons vegetable oil

In a bowl, combine flour and baking soda. Add sour cream and oil; stir just until moistened.
Turn onto a floured surface; knead 4-6 times. Roll out to 3/4-in. thickness;
cut with a 2 1/2-in. biscuit cutter. Place on a greased baking sheet.
 Lightly spray tops with nonstick cooking spray. Bake at 425 degrees for 10-12 minutes
or until golden brown. Yield: 4 biscuits.

*Editor's Note: As a substitute for self-rising flour, place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to equal 1 cup.

 Sour Cream Drop Biscuits

1 3/4 cups flour
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons fresh dill -- snipped
 4 tablespoons cold vegetable shortening
2/3 cup sour cream

 In a bowl, sift together the flour, baking powder, baking soda, salt and sugar. Add the dill
and the shortening; blend unti lit resembles meal. Stir in sour cream and milk; stir until it just
forms a soft sticky dough. Drop by rounded tablespoons onto a buttered baking sheet and
 bake in the middle of a preheted 425 oven for 15 to 17 minutes or until pale golden.
Makes about 16 biscuits.

Work is love made visible. And if you cannot work with love but only with distaste, it is better that you should leave your work and sit at the gate of the temple and take alms of those who work with joy.

- Kahlil Gibran