Preheat oven to 450 degrees. Grease the cups of a 12 cup muffin tin. Into a large bowl, sift flour with soda, salt and sugar. Then with a pastry blender or the fingertips; cut or rub in the butter until flour mixture is texture of coarse cornmeal. Add combined milk and lemon juice, stirring quickly into a soft dough. Turn out onto a lightly floured surface and knead enough to make the dough cohesive and easy to handle. Form into small balls about the size of a marble. Place three in each muffin cup. Bake until rolls are golden brown, about 20 minutes. Remove from oven to glaze; lightly wash tops of rolls with heavy cream. Serve piping hot.
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