Saturday, May 8, 2010

Paula's Sour Cream Biscuits

The only thing better than just the creamy chicken and wild rice soup is the soup with Paula's Sour Cream Biscuits.  These biscuits just might be the most made recipe I've ever had.  They are a perfect side dish for anything, but especially good in the creamy chicken and wild rice soup.  YUM!

  • 2 cups self-rising flour
  • 2 sticks butter, room temperature
  • 1 cup sour cream
  • 1/2 cup toasted pecans
  1. Preheat oven to 350.
  2. Combine all ingredients and use a ice cream scoop to scoop biscuits on a greased cookie sheet.  
  3. Bake for 25 minutes. 

Printable Sour Cream Muffin Recipe

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