1/4 c. butter
1 c. self rising flour
1/2 c. sour cream

Cut butter into self rising flour until crumbly. Add sour cream. Stir until mixture forms stiff dough. Fill 2 x 1 inch muffin cups full. Bake at 450 degrees for 12 to 15 minutes or until brown. Serve immediately. Yield: 12 biscuits.