Instructions:

Preheat oven to 450°F. In a large mixing bowl, combine dry ingredients (except for soup/dip mix) Cut in shortening with pastry blender until mixture resembles coarse crumbs. Combine vegetable mix with sour cream and water; cover and let stand in refrigerator for one hour or overnight. Add sour cream mixture to dry ingredients; mix just to combine, do not over mix. Turn dough out onto lightly floured surface. Knead gently 8-12 times. Roll out dough to about 1/2 inch thickness.  Cut out biscuits with floured cutter; bake one inch apart on ungreased baking sheet for approximately 8-10 minutes or until nicely golden in color. Remove from oven and brush with melted butter.