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Epicurious

Sour Cream Butter Biscuits

These biscuits take me back to my days at The Bag Lady, I would put a couple of these in each lunch container for an extra treat! They are wonderful.

Recipe information

  • Yield

    about 3 dozen miniature biscuits

Ingredients

2 cups self-rising flour
1 cup (2 sticks) butter, at room temperature
1 cup sour cream

Preparation

  1. Preheat the oven to 400 degrees. Mix the flour and butter together; add the sour cream, and blend well. Place spoonfuls of the batter in greased miniature muffin pans. Bake for 8 to 10 minutes, or until golden.

The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved. Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
TagsBiscuitPastriesSouthernAmericanSour CreamDairySideBreakfastBrunchDinnerNut FreeVegetarian5 Ingredients or Fewer30 Minutes or LessEasyQuickBakingCookbooks
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