These little nuggets of joy have come in so handy over the years in my house. They are so easy to make and I make them in a mini muffin tin, so their richness isn't too over powering, plus that keeps the portion size very reasonable. I found this recipe in a Paula Deen cookbook I had had for years. I made these biscuits to accompany my chili recipe and my family loved the combination. I will link the chili recipe at the end of the recipe for you.
Ingredients
- 2 cups (SELF-RISING FLOUR) you can find that near the regular flour in the grocery store.
- 1 cup (2 sticks) butter, at room temperature
- 1 cup sour cream (room temperature)
Instructions
- Preheat the oven to 400°Mix the flour and butter together; add sour cream and blend well. Place spoonful of the batter in greased miniature muffins pans. Bake for 8-10 minutes, or until golden.Happy Eating!!
Liz’s Fall Chili
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