HIGH TEA AT THE FARM

Testing, testing...

Another post, another recipe. For the Thanksgiving holiday, I usually make yeast bread rolls called Angel Biscuits. This year I have been searching for another recipe that requires kneading. I have been wanting to try the following recipe and though utterly delectable, alas, it is not the 'kneaded one'. These Sour Cream Muffins literally melt in your mouth. Had I kneaded them, they would have required chewing. Since my son is named Parker, I think I will have to go with a Parker House Roll. Nevertheless, this recipe was so easy I couldn't believe it and only three ingredients! You won't need a mixer for this one, nor strong hands. A few stirs with a wooden spoon and they are ready to bake. I must admit, I dipped my fingers in water to smooth down the tops of them before baking as I thought I wouldn't like the tops not being uniform. However, next time, I think I would like the tops cobbled somewhat to add a little crunch to them. Whatever.

SOUR CREAM MUFFINS

2 cups self-rising flour

2 sticks melted butter

1/2 pint sour cream

Stir ingredients to mix. Drop by spoonfuls into ungreased muffin tins. Bake for 25-30 minutes at 350 degrees. Serve warm with wild plum jam (or whatever you wish) and butter.

These are very similar to southern biscuits and are really, really good, and did I say easy?