Ingredients
2 cups self-rising flour1 cup cold butter, cubed1 cup sour cream
Preparation
Place flour in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in sour cream until just until moistened.
Drop by rounded tablespoonfuls into ungreased miniature muffin cups. Bake at 450° for 11-15 minutes or until lightly browned. Cool for 5 minutes before removing from pans to wire racks.
