Title: Sour Cream Biscuits - JC
Categories: Biscuit Bread Jewish Dairy
Yield: 1 Dozen
| 2 | c | Flour |
| 1/2 | ts | Salt |
| 1/4 | c | Shortening |
| 1 | c | Sour cream |
| 1/2 | ts | Baking soda |
Sift flour and salt and cut in shortening. Add baking soda to sour
cream and combine with first mixture to make a soft biscuit dough. Turn
onto well-floured board and pat or roll out to 1/2-inch thickness. Cut with
a biscuit cutter and bake for 15 minutes at 425 F degrees or till nicely
browned. Yields: 12. _Jewish Cookery_ Leah H. Leonard, 1949. Random House.
ISBN 0-517-09758-3. Typos by Jeff Pruett.