(by Shirley McNevich)
2 cups self-rising flour
1/2 tsp. baking soda
1 1/2 cups Breakstone's sour cream
4 tsp. canola oil
In a bowl add self-rising flour and baking soda--stir to mix. Add sour cream and canola oil--stir just until combined. Flour your counter. Place the dough on the floured counter and knead the dough 6 times. Use a knife to cut the dough into 8 equal pieces (or you can use a biscuit cutter). Place the dough pieces on a greased cookie sheet. Brush melted butter over the top of each biscuit dough. Bake at 425 degrees 10-12 minutes or until golden brown.