- 2 cups self-rising flour
- 1 cup cold butter, cubed
- 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.
Originally published as Mini Butter Biscuits in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p120
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Reviewed Oct. 13, 2012
"This recipe is absolutely great!!! I accidently put too much butter in it, but my family still loved it. I am making them again today!!"