** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preheat the oven to 425 F In a mixing bowl, mix the flour and softened butter with a fork until barely blended.
2. Add the sour cream, sesame seeds, and paprika and mix again until barely blended.
3. Spray baking sheets or mini-muffin cups with vegetable cooking spray.
4. Drop the dough by teaspoonfuls onto the pan or into the muffin cups.
5. Bake until brown around the edges, about 10 minutes.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Sesame Seeds allergies.