2 c. melted butter, melted
2 (8 oz.) cartons sour cream
4 c. self-rising flour

Preheat oven to 450°F. In a large mixing bowl, stir together butter and sour cream. Add flour and mix well. Drop mixture by teaspoonfuls into greased mini-muffin pan.

Bake for 15 minutes. Remove biscuits from pan and let cool. Slice biscuits in half.