These buttery mini muffins are flaky, tender and a snap to make because you start with convenient biscuit mix. Sara Dukes of Bartow, Georgia shared the recipe.
- 1 cup biscuit/baking mix
- 1/2 cup sour cream
- 1/4 cup butter, melted
- In a large bowl, combine all ingredients just until combined. Drop by rounded tablespoonfuls into greased miniature muffin pans.
- Bake at 425° for 15-18 minutes or until golden brown. Yield: 1 dozen.
Originally published as Mini Sour Cream Biscuits in Taste of Home June/July 2003, p17
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