Sour Cream Biscuits

These are the most simple and delicious little nuggets of biscuits around. Three ingredients mixed today and....booyah! Buttery, crispy on the outside and soft on the inside.  Great with breakfast, lunch, dinner, soup, salad, or just little snacks.

Cuz you can't help snacking on one each time you walk through the kitchen. They just pop into your mouth so easily you could almost swear they jumped in on their own.

So why haven't I told you about them before? Well, I dunno. I mean, I didn't realize until recently that I hadn't.

You see, it all started with my recent trip to Bama where I spent the holidays with my family. We celebrated my birthday, the new year, and had just good family fun.

Of course we ate tons of great food. What would New Years Day be without some good traditional southern grub.

Even though we had some really cold winter nights, we fired up the grill and made some amazing 1/2 lb stuffed burgers! Wrap your teeth around that beauty!

Btw, do you know how cold it gets there?! I know, I know...compared to most other regions of the country, it's not that bad. But this SoCal gal's blood is used to warmer climes. I mean....winter here means that it's below 75' most of the time. Or just some of time. And it rarely get's below 40, let alone freezing. My family was amazed that if the temps are going to be below freezing, we actually get a frost warning.

For the first time in my life, I experienced single digit temps. Crazy stuff I tell ya!

Anyway, it was while I was in Bama that I realized I had never shared  these yummy little crunchy-and-soft at the same time biscuits with you. My sister made them to go with dinner one night and that's when it hit me.

Even my daughter was surprised. When I told her I was making them today, she asked why. I had to confess my wrong doing out loud and this was her response:

"You've never put them on your blog?! Oh wow!! You need to do that...They're sooooo good!! People need to know about them"

Now that I'm back home, experiencing a much warmer type of winter, I can make a wrong right and let the whole world know what they've been missing.

Sour Cream Biscuits

Makes 24 mini biscuits
Printable Version

1 cup self rising flour
1 cup sour cream
1/2 cup butter, softened

Preheat oven to 375' F

Spray the mini muffin pans with non-stick cooking spray.

Mix all ingredients until well combined.

Divide the dough into the muffin pans.

Bake for about 25 minutes or until golden brown on top.

And that's it. They're ready to be consumed. They slip out of those little tins so easily and right into your mouth.

I hope you give them a try and enjoy them as much as we do. And please try to forgive me for not giving you the opportunity to try them sooner.

One last thing...Happy New Year!