Sour Cream Butter Biscuits

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Sour Cream Butter Biscuits Sour Cream Butter Biscuits Recipe Courtesy of


Servings: about 3 dozen miniature biscuits
Prep Time: 15 min
Cook Time: 9 min
Difficulty: Easy

Ingredients Add to grocery list

2 cups self-rising flour
1 cup (2 sticks) butter, at room temperature
1 cup sour cream

Directions

Preheat the oven to 400 degrees F. Grease miniature muffin pans.

Mix the flour and butter together, add the sour cream, and blend well. Place spoonfuls of the batter in the muffin pans. Bake until golden, 8 to 10 minutes.

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Reader Comments:

54321

Have made these several times. Am not sure what the problem is with others calling them dry, but mine turn out perfect. We LOVE LOVE LOVE them!! So much easier than making regular biscuits and they are cute too smile!!

By Debbie H. on February 27, 2014

54321

Good luck Paula, I,love your cooking.

By marilyn combs on September 09, 2013

54321

Caan..'t wri..te, fin gers bussy filling ....mouth. Can't talk. ...mouth full. ....mmmm mmmm mmmm mmm mmmmmmmm xojw

By Judy Wilhelm on August 30, 2013

54321

I have made these several times in fact I'm making them for dinner today! Love these!

By Andrea on July 23, 2013

14321

I made these for a dinner party without testing them first. they were absolutely NASTY!!!. I almost cried. They were more than awful,even with a full spoon of jelly. thank goodness I had a few pieces of cheese bread I could slice into thin pieces for our guests. ICK!!!

By licha on December 09, 2012

54321

I am always looking for new and good biscuit recipies. I thought I might have found one in the "Sour Cream Butter Biscuits". I printed the recipe and even rechecked it. It was terrible dry. Not enough moisture in it to even mix in all the flour/butter mixture.. Fortunatly I had some buttermilk. Poured about 1/4 cup into the mixture, remixed the dry mess and finally came up with a dough that I could kneed a little, pat out and cut into small round biscuits. I got 32 doing it this way. There is NO WAY that I could have "spooned" that dough into the mini muffin pans. My question is this--- What kind of sour cream do you use. I had a carton of commercial sour cream (1 full cup). Should I have had pourable cream and made it sour with viniger? If you could do it with original ingredients, as listed, your are a friggin magician..... Lou O'C

By Lou O'Connor on December 07, 2012

54321

All I had was a regular muffin pan and they still came out PERFECT!! Delicious and so easy to fix!

By jill on June 21, 2012

54321

These biscuits were so good. I used a regular muffin tray and they still turned out great, I also added some cheese to them. My husband and son loved them.Thanks Paula.

By Sheryl Manigault on April 15, 2012

54321

My granddaughter started making these for us and they are the best biscuits I've ever had. They are close to the ones served at Red Lobster only better.

By carol s. on March 28, 2012

54321

These sound like the Mayonnaise Rolls my Mama & I used to make. Been thinking about making them again. I'd almost bet that the sour cream makes them even better! Can hardly wait to try them! Thanks Paula!

By Frieda on January 31, 2012

54321

I made your sour Cream butter biscuits and when I took them out of the muffin pan they fell apart... help !!!

By Jo Ann Naylor on November 29, 2011

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