Sour Cream Mini Biscuits
These Sour Cream Mini Biscuits are melt in your mouth and so easy!
I’m not particular about much but I am when it comes to my bed sheets. We have amazingly soft sheets made from Bamboo that we bought while we were in Key West for our ten year anniversary.
Every night I have a ritual of checking my sheets before I go to bed. They have to be tightly tucked in and proportionate to my side versus my husband’s.
If they happened to come untucked in the middle of the night I immediately hop out of bed and make the adjustments.
The other night my husband came in to bed right after me and was startled to see that the sheets were untucked, sideways, and completely disheveled.
“Uh…what’s going on here?” he said in astonishment. “Do you realize the sheets are…”
“I don’t even care“, I mumbled. “I’m so tired.”
And then my husband tried to find a corner of the sheet he could call his for the night.
Have you ever been so exhausted the room was spinning? The lack of sleep was catching up to me.
But then the most amazing thing happened. My newborn baby slept for seven hours. Seven.
I had dreams. Crazy, nonsensical dreams. Oh, how I had missed dreaming. I couldn’t remember the last time I had a dream.
There’s light at the end of the tunnel.
To top it off my boys came down with a bug. I’ll save you the gritty details but it hasn’t been pretty. I’ve been feeding them a lot of chicken noodle soup and made these biscuits to go with it.
There are only 3 ingredients in these biscuits which made me skeptical but the taste surprisingly good. You know I love these Cheddar Bay Biscuits but I literally had them in the oven in under 5 minutes. So easy and will be my go-to in the future.
They have a soft buttery inside and the sour cream gives them such a unique flavor. They are wonderful warm.
Just pop them in the microwave for 10 seconds if you don’t eat them right away. I think they would be great with any add ins like cheese and bacon.
Sour Cream Mini Biscuits
- 1 cup butter , softened
- 1 cup sour cream
- 2 cups self-rising flour (see Notes for substitute)
- Preheat oven to 450 degrees and grease a miniature muffin pan.
- With a mixer, blend the butter, sour cream, and flour until well combined. The dough may seem dry but will come together after mixed well.
- Roll a rounded tablespoon of dough into a ball and then place it in the muffin tin.
- Bake for 10-12 minutes or until golden brown.
If you don't have self rising flour, you can make your own. For each cup of flour you add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. So for this recipe you would need to add a total of 3 teaspoons baking powder and 1 teaspoon salt since the recipe calls for 2 cups.
Here are some of my favorite soups to go with these biscuits: