Sour Cream Chive Biscuits

I had these wonderful little biscuits at The Farmhouse restaurant down at Serenbe recently.  

I loved these little bits of joy so much I searched on the Internet until I found the recipe, and I discovered why they are so good.......simple is always best, and this recipe is simple.

Preheat the oven to 375 degrees.  Grease a 12 cup muffin pan.

Take 2 cups White Lily self-rising flour and add in 1/4 cup chopped fresh chives

Then add in 1 cup sour cream and 2 sticks ( 1cup) melted butter.

Stir mixture gently until combined.   Do not over stir. Put approximately 1/4 cup of mixture into each greased muffin tin.

Bake 12-15 minutes till lightly golden brown.  Frozen chives can be used.   Yield:  12

I love baking these in a muffin tin so that you get a nice crust around the outside of each biscuit.  

Don't they look great?