Wednesday, March 4, 2015

Buttercup Biscuits





















  • 1 cup butter, at room temperature
  • 1 cup sour cream
  • 2 cups self-rising flour

Cream butter and sour cream together.
Add flour, mix.
Fill mini muffin tins about three-fourths full.
Bake in preheated 350-degree oven 30 minutes or until golden brown.

Yield: 48 mini muffins

Tip:
Recipe is easily halved.

Printable Recipe