1/2 lb. real butter (room temp.)
Sm. container sour cream
2 c. self-rising flour

Mix butter and flour well with hands or wooden spoon. Then stir in sour cream. Drop with 2 teaspoons into tiny muffin tins slightly greased. Bake 350 about 30 minutes. Can bake about 20 minutes (not too brown).

Cool. Then put in plastic bags and freeze. When ready to serve remove from freezer and let thaw - heat thoroughly on baking sheet. Serve hot - no butter needed.