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Mini Butter Biscuits
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2 cups self-rising flour
1 cup cold butter or margarine
1 cup (8 ounces) sour cream
Place flour in a bowl; cut in butter until mixture resembles coarse crumbs. Stir
in sour cream until just until moistened. Drop by rounded tablespoonfuls into
ungreased miniature muffin cups. Bake at 450° for 11-15 minutes or until
lightly browned. Cool for 5 minutes before removing from pans to wire racks.
Yield: About 3-1/2 dozen.
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Printed from tasteofhome.com Jul 9, 2008Copyright Reiman Media Group, Inc © 2008 |