MMMM Brittney’s Butter Biscuits
- 2 cups Bisquick
- 1 stick butter (melted)
- 1 cup room temp sour cream
Mix together. Spray muffin tin with non-stick spray. Bake at 400 degrees. Just until brown or about 13 minutes.
*Freezer tip – this is a very simple recipe to double and freeze. Just scoop individual biscuits onto a foil-lined baking tray. Freeze for a half hour or more. Move to a zip top freezer bag. When baking from frozen, bake at 400 for approximately 20 minutes or until slightly brown on top. Perfect to pull from the freezer for Sunday lunch or simple weeknights.
*Mini-muffins – my friend, Kendra, brought a similar recipe to a homeschool moms’ meeting a couple weeks ago. She made them in a mini muffin tin. Perfect for popping in your mouth!
Don’t have Bisquick on hand? Try this easy substitute.
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