A friend made these biscuits for us and they are fabulous! They can be frozen and are delicious with soup, meat or even for breakfast. This recipe is adapted from a recipe that was featured in Coastal Living in which our friend paired down the butter and substituted Greek yogurt for sour cream. You can even mix in chives for a different flavor.
2 cups self-rising flour
8-9 ounces Greek yogurt
2 tablespoons butter, melted
Stir together all ingredients just until blended. Spoon batter into lightly greased miniature muffin pans, filling to the top. You can also make these as drop biscuits on parchment paper. Bake at 350° for 10 to 12 minutes or until lightly brown, and serve warm. Makes 2 1/2 dozen.