I tried this recipe as an experiment, just for grins, because some things about it were so unusual. What struck me? First, baking them in a muffin tin. Second, at the moderate temperature of 350*, a temperature more for cupcakes. Third, a stick of butter for a cup of flour?! Finally, some reviewers reported the tops didn't brown. I decided to try this recipe with a different take. I blended the butter with the flour until crumbly, then gently stirred in the sour cream, taking care not to overwork the dough so as to ensure tenderness. I like the crusty, sort of crunchy, golden exterior of a nicely baked biscuit so I baked them at 450* on a cookie sheet, lined with foil for easy clean-up. I dropped them onto the sheet in mounds and flattened them slightly. (If I try these again I'd skip that step - maybe they'd rise just a tad higher) I was pleased with the results, all of which I expected. I saved time and a pan to clean by dropping them onto cookie sheets. The biscuits baked to a golden brown, including the tops - and in 10 minutes! They were soft and tender with a crusty exterior. And because of all that butter they were rich and flavorful. But...as I also expected, these were TOO buttery - you could use half the butter (even if you had to add a little extra sour cream or even milk to compensate) and these would be much better - less butter-saturated and a little less salty. Four stars as I baked them, lower if baked as directed and they didn't brown.
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I tried this recipe as an experiment, just for grins, because some things about it were so...