Sour Cream biscuits make the best little side for any salad, soup, or main meal. I like to make them mini size and serve two per person.
They are not sweet at all, so they make a nice combo with a sweet salad. I love the fact that I can freeze them in a ziplock baggie for a later meal.
And not to mention, they are so very cute. Aren’t they?
Of course, you can make them full size biscuits if you prefer. It’s what ever floats your boat.
How to Make Sour Cream Biscuits
- 1 c of butter, softened
- 1 c of sour cream
- 2 c of self-rising flour
Mix butter and sour cream together until fluffy. Gradually, add in flour until well blended. Drop 1 t. of dough into greased muffin cups. Bake at 450° for 12 minutes.
Makes about 4 dozens, mini biscuits