1 cup sour cream
1 cup butter or margarine
2 1/2 cups self-rising flour
- Melt the sour cream and butter in the microwave and stir in the flour. Mixture will be quite soft – refrigerate briefly if desired.
- Roll marble-sized balls and put 3 in each muffin cup. They won’t fit down to the bottom of the cup, but you don’t want the balls to be too small.
- Bake at 450 for 10-12 minutes, or until edges are golden.
- This will make 36 – 48, depending upon the size of the biscuits.