By Karin Calloway

Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes.

Biscuit Mini Muffins


Can just four ingredients produce a recipe that’s delicious and extremely versatile? The answer is yes, if you have my recipe for Biscuit Mini Muffins. In fact, these delicious little one-bite biscuits can be made with just three ingredients: self-rising flour, sour cream and melted butter. My addition of a tablespoon of sugar is optional, adding just a hint of sweetness.

I recently served these mini muffins at a dinner party, and believe it was my most requested recipe of all time. The muffins are perfect as an accompaniment to a tossed salad, but also are a welcome addition to a breakfast buffet with sweet butter and strawberry jam.

Slice them in half and spread them with a bit of honey mustard and add a slice of deli ham for a quick hors d’oeuvre. Or, slice and top each half with a dollop of prepared lemon curd from your supermarket. Add a slice of fresh strawberry and pipe on a dab of whipped cream for a wonderful pick-up dessert.

  • 2 cups self-rising flour
  • 12 tablespoons (1 1/2 sticks) butter, melted
  • 1 cup sour cream
  • 1 tablespoon sugar, optional
Preheat oven to 350 degrees F. Spray mini muffin tins with nonstick cooking spray and set aside.

Combine biscuit ingredients in a bowl, being careful not to overwork the dough. Spoon dough into prepared muffin tins and bake for 15 to 20 minutes.

Makes 36 mini muffins.

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