#3651 - Sour Cream Biscuits

(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
melted butter

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.

#1269 - Beer Bread

(by Aunt Isabelle "Snooky" [McNevich] Worhach)

3 cups SELF-RISING flour
3 TBSP white sugar
1 - 16oz. bottle of your favorite beer
2 TBSP or more butter (melted)

In a large bowl add flour and white sugar--stir. Add the beer--mix with your hands or with a pastry blender until it forms a dough ball. Grease a bread loaf pan. Put the dough into the greased bread pan and work it around with your fingers until the bottom of the pan is covered. Bake at 350 for 45 minutes. Remove from oven, use a brush to baste the whole top of the bread with the melted butter, return to oven and bake 15 minutes longer.