I’ve made this recipe without the rosemary before – usually for breakfast or brunch, but this time I decided to make them for dinner and add fresh rosemary from my herb garden. They were delicious – light and buttery with just the right touch of rosemary, almost like a biscuit. And, they are super easy to make. I just know you will love them.
Originally, I actually got the recipe from my mother, who got it from a friend. But, I think it is one of those things that has been around for a while, so I did an internet search to see if I could find a source. I found this one from Southern Living via My Recipes minus the rosemary. But, the rosemary, really is the star here, so if you are making them for dinner, definitely add it.
yield: 2 dozen
2 cups self-rising flour
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 Tbsp rosemary, chopped
Preheat oven to 350 degrees. Lightly grease two twelve cup miniature muffin tins. Stir together all ingredients with a fork just until combined. Using a cookie scoop, scoop mixture into muffin cups. Bake 25 -28 minutes or until golden brown.
Source: I found This recipe from Southern Living via My Recipes minus the rosemary.