When my mom dropped her homemade rolls while on the way to my house one Thanksgiving, I improvised and whipped up a batch of these buttery bite-sized biscuits. Since then they've been part of our traditional Thanksgiving meal.
- 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
Reviews for Mini Butter Biscuits
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review