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Ingredients
- 1/2 c. butter, softened
- 2 c. biscuit mix
- 1 (8 oz.) carton sour cream
Method
- Cream butter; add sour cream.
- Gradually add biscuit mix, stirring until dry ingredients are moistened.
- Spoon into lightly greased (or sprayed) mini-muffin pans, filling 2/3 full.
- Bake at 350° for 15 minutes or until lightly browned.
- Yield:
- 3 dozen.