- 1/4 cup shortening
- 2 cups self-rising flour
- 1 (8-ounce) container sour cream
How to Make It
Cut shortening into flour with a pastry blender or fork until crumbly. Add sour cream, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. Pat or roll dough to 1/2-inch thickness; cut with a 2-inch round cutter, and place on a lightly greased baking sheet.
Bake at 475° for 10 to 12 minutes or until golden brown.