|Little bite sized biscuits made with plenty of butter and sour cream, enough that I had to call them Butter Bombs. I feel pretty certain these would make Paula Deen a happy gal.|
Butter BombsIf mixing up, rolling out and baking traditional southern biscuits makes anxiety rise in you, these little bite sized drop biscuits are so easy it's sinful.
It's also sinful the amount of fat in them, so if you're a deputy on the fat police patrol, just move along please. There's nothing for you to see here.
Honestly the fat is what makes these so darned divine, so pop one or two and enjoy them and don't hate on me. Let's just agree to save these for occasionally, rather than everyday. I literally have to stick these in the freezer or my husband will stand in the kitchen, popping them into his mouth like popcorn! They do freeze well thankfully.
Did you know that southern biscuits didn't really start out as the huge "cat head" style biscuits that we've gotten used to? Indeed not! They started out as little bite sized biscuits, like this. Somewhere along the line we super-sized them. Imagine that.
By the way, since these freeze well, they are a great make ahead for the upcoming holidays. After you thaw and warm them, stuff them with some thin slices of warm country ham, or a nice chicken salad, egg salad, pimento cheese, or shrimp salad as an appetizer to hold the masses off until the big meal.
It seems silly almost for a tutorial, but I took pictures, so here they are. At least you can see how the dough looks. Here's how simple it is.
In a bowl stir together 2 cups of self rising flour, with 1 cup of sour cream and a full stick of melted butter. You can't say that I didn't warn ya!
Mix that all together. You'll have a pretty shaggy and sticky dough.
Use a spoon to scoop the dough into a mini (24 count) muffin pan that has been generously sprayed. You can smooth down the tops if you like. Can you get any easier than this y'all?
Bake in a preheated 400 degrees F oven for about 10 to 12 minutes.
Enjoy and get on the treadmill later.
Adapted from the Sweet Potato Queen
Recipe: Butter Bombs - Mini Bite Sized Biscuits©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 12 min | Yield: 24 mini biscuits
- 2 cups of self rising flour
- 1 cup of sour cream
- 1/2 cup (1 stick) of melted butter
Preheat oven to 400 degrees F. Spray a 24 count mini muffin pan with non-stick spray. Mix the flour, sour cream and butter until well blended. Scoop spoonfuls of the batter into the muffin pan and bake at 400 degrees F for about 10 to 12 minutes.
These freeze nicely, just let them come to room temperature and either microwave or wrap completely in aluminum foil and reheat in a 350 degree oven for about 10 minutes or until freshened.
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