Line the muffin cup with liners or spray the muffin tin with nonstick spray.
In a large microwave safe bowl melt the 2 sticks of butter in the microwave.
2 sticks salted butter
After the butter is melted whisk in the sour cream. Whisk until the butter and sour cream are smooth.
2 cups sour cream
Gently stir in the flour to the sour cream and butter until fully combined.
2 cups self-rising flour
Using a 12 count muffin tin spoon the batter into each cup about 2/3 of the way full.
Put the biscuits into the preheated oven and cook them for about 20-23 minutes or until they are golden brown.
Cool the biscuits for 5 minutes, then remove them from the muffin pan.
Notes
Ingredient Notes:
Sour cream – any brand or type of sour cream will work for these. I always recommend full flat so you can get the richness of the biscuits but light sour cream will work in a pinch.
Butter – both salted or unsalted will work in these three ingredient biscuits.
Self-rising flour – make your own self-rising flour by combining two cups of all purpose flour, one tablespoon baking powder, and 1/2 teaspoon salt. Regular all purpose flour will not work in this recipe.
To avoid over-mixing the dough, consider making the dough by hand in a large bowl rather than a stand mixer.Store in an airtight container for up to five days at room temperature.