2 cups self-rising flour*
1 cup cold butter OR margarine
1 cup (8 oz) sour cream

place flour in a bowl; cut in butter until mixture resembles coarse crumbs. stir in sour cream until mixture holds together. drop by rounded tablespoonfuls into ungreased miniature muffin cups. bake at 450° for 11-15 minutes or until lightly browned. cool for 5 minutes before removing from pans to wire racks.

makes about 3 1/2 dozen

*NOTE: AS A SUBSTITUTE FOR EACH CUP OF SELF-RISING FLOUR, PLACE 1 1/2 TSP BAKING POWDER & 1/2 TSP SALT IN A MEASURING CUP. ADD ALL-PURPOSE FLOUR TO MEASURE 1 CUP.