Ingredients
- 1/2 pound real butter (room temp.)
- Sm. container lowfat sour cream
- 2 c. self-rising flour
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Sour Cream Biscuits
Servings: 8
Directions
- Mix butter and flour well with hands or possibly wooden spoon. Then stir in lowfat sour cream. Drop with 2 tsp. into tiny muffin tins slightly greased. Bake 350 about 30 min. Can bake about 20 min (not too brown).
- Cold. Then put in plastic bags and freeze. When ready to serve remove from freezer and let thaw - heat thoroughly on baking sheet. Serve warm - no butter needed.
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