Makes approximately 12 biscuits

• 2 cups Lily White Self Rising Flour
• 1 cup sour cream
• 2 sticks melted butter
• 1/4 cup chives

Preheat oven to 375º. Melt butter. In a bowl, combine flour, sour cream and chives and melted butter. Stir gently until combined. Put 1/4 cup mixture into greased muffin tin. Bake for 12-15 minutes until lightly golden brown.