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.