1 cup sour cream1 cup self-rising flour, plus extra for work surfacePreheat oven to 425 degrees. Blend sour cream and flour in a mixing bowl with a fork until it comes together but is still a little rough-looking. Turn dough out on to a well-floured work surface and let stand for a couple minutes.Pat or roll dough out with well-floured hands or rolling pin to

¾

-inch thickness. Using a floured 1

½ — to 3-inch biscuit cutter, cut out 12 to 14 rounds, reworking the dough as little as possible.Place biscuits on cookie sheet that has been greased or sprayed with nonstick spray. Bake in the top third of the oven for 12 to 15 minutes, or until biscuits are light brown on top. Serve warm.Note: This is a very wet dough, so make sure your hands and work surface are well-floured. A flat scraper, also called a bench knife, is a great way to get the cut biscuits to the pan.

Adapted from "Endangered Recipes," by Lari Robling (Stewart, Tabori & Chang, 2009.)