Drop Biscuits

When I was home over Christmas, I went through my mother's old Betty Crocker red recipe box. I adore it. Its stuffed full with all kinds of recipes my mother has collected for lord knows how many years. The recipe cards that came with the box and in monthly installments have long since been thrown out, but the box remains.

In the recipe box, I found many biscuit recipes. One was a handwritten recipe, author unknown and humbly titled "Biscuits". The recipe was so simple and utterly different from the myriad of other biscuits recipes that I've tried. It didn't call for chilled butter (in fact, the butter is melted!) or folding methods or rising or rolling out of the dough. And...it only has 3 ingredients! This recipe exemplifies the 'drop biscuit', meaning you mix up the batter and dollop onto the baking pan. It is so stinking easy and delicious, that to be honest, who really needs chilled butter and rolling pins?

Biscuits

2 cups self-rising flour (I used White Lily)
8 oz sour cream
1 stick of butter

Melt butter, stir in sour cream. Add flour. Mix thoroughly.
Drop into hot buttered muffin tins. (I used a warmed glass pie dish, as you can see)
Bake at 375 deg until golden.