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Sour Cream Gems

Yield about 3 dozen


  • 2 cups self-rising flour
  • 1 cup butter or margarine, softened
  • 1 (8-ounce) carton commercial sour cream
  • Additional butter

How to Make It

  1. Place self-rising flour in a medium mixing bowl. Cut in 1 cup butter with a pastry blender until mixture resembles coarse meal. Gradually add sour cream, stirring just until dry ingredients are moistened.

  2. Spoon batter into lightly greased miniature muffin pans, filling two-thirds full. Bake at 400° for 20 minutes or until lightly browned. Serve warm with additional butter.

Oxmoor House Homestyle Recipes