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 ... [ Read More ]