Directions

In a large bowl, combine the first 5 ingredients. Using a pastry blender or two knives, cut the sour cream and butter into the dry ingredients until the mixture begins to cling together. Add the water, 1 teaspoonful at a time to moisten the dough; shape into a ball. On a lightly floured surface, use a floured rolling pin to roll out dough to a 1 inch thickness. Use a 2 inch biscuit cutter to cut out biscuits. Transfer to an ungreased baking sheet. Cover and freeze for 2 hour. Transfer frozen biscuits to a resealable plastic freezer bag. Makes about 24 biscuits. To bake: Place the desired number of frozen biscuits on an ungreased baking sheet. Bake at 425 degrees for 15 to 17 minutes or until the tops are lightly browned. Serve warm.