I know I seem to have this huge Italian theme going on here and honestly, we don't eat that much Italian! The next recipe is really simple and really fattening...sigh. Even though I love the recipe, I don't fix it too often. I often make mini-muffins out of these and make a double batch so I have some in the freezer when I need them. As the gals would say on Steel Magnolias..."this recipe belongs in the freezes beautifully section of your cookbook!". Many people choose to call these muffins, but I really think the texture is more biscuit-like.
First, preheat oven to 350. Next combine two sticks of butter (softened), two cups of self-rising flour and 1/2 pint of sour cream. Mix until combined. This will serve as the basic recipe. Paula Deen bakes them without any additions and you might as well, personally I find them a bit bland without doctoring them up in some way. Now you can add any combination of goodies. Sometimes I add sharp cheddar and bacon. Other times I add garlic powder and jack cheese. Green onion and country ham is good....green olives and jack cheese is wonderful...lol. You get the idea, you can adapt these to your tastes and add as few or as many ingredients as you like. Of course, cooking time will vary based on the size of your muffins or biscuits. Be advised that these do not brown too much, so I find that as soon as the bread springs back, it is ready. Experiment with these and you won't be disappointed. Since y'all know I live for simplicity, I happily report that because of the ungodly amount of butter in this recipe, greasing your pans is not needed. Woohoo...shortcut alert!
Tomorrow...cream biscuits.
I make these all of the time.
ReplyDeleteDo you? What do you add to yours? I really don't like them plain, myself...
ReplyDeleteIt depends on what it's accompanying. For instance, with soup I add cheese and sometimes bacon, chicken I add sun dried tomatoes and herbes de provence, and for breakfast mostly nothing as we add apple butter or jam.
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