These tender, cheesy little biscuits are hard to stop eating. My running buddy, Beth Floyd, brought them to a party recently, and when I asked her for the recipe she recited it on the spot. She adapted it from one she got from a cookbook called “Table Talk” compiled by a relative’s bridge club in Macon, Georgia. They’re incredibly easy to make and freeze well.
1 3/4 sticks (3/4 cup + 2 tablespoons) unsalted butter
8 ounces sour cream
2 cups self-rising flour
3/4 pound grated sharp cheddar cheese
3 tablespoons minced jalapeno pepper
Heat oven to 400 degrees. Spray mini muffin tins with nonstick vegetable spray. Set aside.
Place butter in a medium glass bowl. Microwave for 1 minute or until melted. Whisk in sour cream until well blended. Stir in flour, then fold in cheese and peppers. Bake for 15-20 minutes, until a cake tester inserted in center of one of the muffins comes out clean. Do not overbake. Remove from pan and let cool completely on a wire rack.