|Recipe : Entry # 8120|
|Sour Cream Biscuits|
|2 sticks real butter, softened
1 cup sour cream
2 cups self-rising flour
Dash (less than 1/8 teaspoon) garlic powder OR a sprinkling (approximately 1 teaspoon) of fresh herbs such as thyme or rosemary
|In a bowl, combine softened butter with sour cream. Add the flour and mix all ingredients. Drop a rounded tablespoonful into greased miniature muffin pans. Bake at 400 degrees until golden brown. Yields 24.
Notes: If you do not wish to serve immediately, cook until almost brown. Remove from pan and store at room temperature. Just before serving, place on a cookie sheet and warm in oven. To freeze, cook until almost brown. Cool then freeze.