Sunday, March 25, 2012

Sour Cream Biscuits

Bubba’s makes gigantic, delicious rolls which taste great slathered in butter and honey.  Not exactly “shower” material.  Instead, we went with a staple from the Dozier recipe files.  My mom says that Mrs. D probably makes 6-8 dozen for her family’s Christmas dinner.  The recipe below makes 2 dozen biscuits. 

I find it appropriate that Mrs. D was “present” at my cousin’s baby shower since she hosted my wedding shower 15 years ago.  I don’t remember if these biscuits were on that menu though but they would be a perfect addition to any meal. 

Sour Cream Biscuits
  1. 2 C Bisquick 
  2. ½ stick butter, melted
  3. 1 C sour cream
Preheat oven to 350. 

Mix the butter and sour cream together first.  Then add the Bisquick.  Form into balls about the size of a ping pong ball.  If you have not played ping pong recently, it is in between a marble and a golf ball.  Keep the Bisquick handy as the dough is sticky and you will probably want to coat your hands periodically.  Drop into the cups of a greased mini-muffin pan.  Bake for 12-16 minutes.

Sour Cream Muffins - a variation to the SC biscuits

1.      1 C sour cream
2.      2 C self rising flour
3.      1 C butter, melted (no substitution)

Mix sour cream with flour and stir in butter.  Fill muffin pans almost to top as muffins do not rise much.  Bake at 375 degrees until lightly browned.

Yields 1 dozen muffins for full size muffins.  Or use mini-muffin pan and decrease the cooking time.

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