Monday, April 13, 2009

Easy Sour Cream Biscuits

Easy Sour Cream Biscuits

These are the easiest and best biscuits ever and a great way to use up
leftover sour cream.

1 cup butter
1 cup sour cream
2 cups self-rising flour

Combine butter and sour cream. Add flour and mix thoroughly. Fill
ungreased muffin pans with heaping tablespoons of batter.
Bake at 400 degrees for about 25 minutes. Cool biscuits for 3 minutes
before removing from pan.

Makes 12 biscuits.



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