2 c. self-rising flour, sifted
1 c. (2 sticks) butter, room temp.
1 c. sour cream

Sift and measure flour. Cut the butter into the flour with a pastry blender. Mix in the sour cream. Mix well and drop from tablespoon into greased muffin pans. Bake at 400 degrees for 10 to 12 minutes.

Makes 48 small biscuits. Freeze leftovers and reheat before serving.