- 2 cups self-rising flour
- 1 cup butter or margarine, softened
- 1 (8-ounce) carton commercial sour cream
- Additional butter
How to Make It
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.
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.