photo by Baby Kato
- Ready In:
- Melt the butter in a medium glass bowl.
- Mix in flour, baking soda, and sour cream.
- Divide batter evenly into the cups of an 8-cup muffin pan.
- Bake at 350 degrees for 25-30 minutes.
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Tasty biscuits I made to use up some sour cream. Served with butter and seedless raspberry jam. I made my own two cups of self-rising flour as follows: Place 3 teaspoons baking powder and 1 teaspoon salt in a two-cup measuring cup. Add enough all-purpose flour to equal 2 cups. Will definitely make these biscuits again.
I am not sure what happened but these didn't turn out well for me at all. My dough was pretty wet to start with so I added an extra bit of flour. I ended up with 12 very buttery soggy muffins and that was after cooking for a bit longer and turning them out on a paper towel to soak up a bunch of the butter. I tasted the crust that was done and could tell these have great flavor I am just not sure what went wrong - we ended up throwing them out. I will try these again and update my review.