Sunday, December 22, 2013

Quick Sour Cream Rolls

These are addictively tasty, and they're fast to make. The one caution I would give is that they're buttery. So if you usually serve your biscuits in basket with a bread-cloth (this is how I was brought up, and is a staple for serving biscuits or muffins in the South), your bread-cloth may get stained with the butter in these rolls. So better to serve these with paper towels that can soak up any buttery residue instead of ruining a breadcloth on these tasty, tasty, TASTY rolls.



Quick Sour Cream Rolls

2 1/2 cups bisquick, DIVIDED (I always use bisquick, but you can use the biscuit mix of your choice)
8 oz sour cream
1/2 cup butter, melted

Preheat oven to 350F.

Combine 2 cups of the biscuit mix with the sour cream and butter. Stir well. Place the rest of the biscuit mix into a small bowl, and use it to flour your hands as you roll out tablespoon-sized balls from the mixed dough. Use two lightly-greased muffin tins (VERY lightly greased, as in, I usually don't actually grease the muffin tins because I don't need to. But if you really want to grease your muffin tins, err on the side of VERY LIGHT), and deposit three balls of dough per muffin cup.

Bake at 350F for 15-20 min, or until tops of rolls are golden brown. Turn them out of the muffin tin, and serve immediately.

Serves: 4-5. The yield here is 1 dozen rolls (two muffin tins' worth), but I'll guarantee you that everyone you serve will eat at least two of these things.

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