Sour Cream Biscuits

Sour cream is a wonderful substitute to the fats normally added to baked goods, and this is no exception. It adds a slight tartness to the biscuit and makes it very very tender. Plus, it sounds sinful, especially if you add chives, and brush the tops with melted butter (like a baked potato). Mmmmm!

2 sticks (1cup) margarine; melted and cooled
2 cups self-rising flour
8 oz sour cream
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• Melt margarine and allow to cool to lukewarm. (you must cool to lukewarm or it will curdle the sour cream when mixed)
• Add the margarine to sour cream and mix well, but DO NOT BEAT.
• Cut into the flour as you would in a standard biscuit making recipe (ie: use a spoon, or pastry blender). Remember not to over work your dough.
• Drop by teaspoon into ungreased 'mini' muffin tins. Alternatively, you can place these on a baking sheet, but you will need to dust your work surface with flour and hand shape them into a biscuit before placing them on the sheet.
• Bake in a preheated oven at 450°F for 10-15 minutes.
Notes: for added texture and flavor experiment! Add chives or pecans. And if you're on a diet, use light sour cream!