1 cup self-rising flour
3 Tbs softened butter
1/3 cup buttermilk
1/4 cup sour cream
Melted butter
Set over n to 425. In a large bowl blend the flour and softened butter together until soft and crumbly. Add buttermilk and sour cream and mix with your hands to form a dough. It’ll still be sticky at this point so after it’s well mixed in the bowl place it on a floured surface. Add some extra flour as you knead on the floured surface until the dough is smooth and no longer sticky. Roll dough out and fold it over and do this a few times (rolling and folding). When you’re ready, roll out the dough to your desired thickness (these work well like regular biscuits or real thick…your choice). Use a biscuit or cookie cutter or drinking glass to cut out the biscuits. Rework remaining dough and roll out, cut more biscuits until you’re out of dough. That last biscuit you make me be a hand-formed roundish kinda biscuit made from the last of the dough. 
Place all the biscuits on a cookie sheet and place in oven about 8-10 mins. Keep an eye on them…as the tops turn a little golden you want to take them out and slather with melted butter. Return them to the oven for a couple minutes to finish up. Serve right away because they are hot a fluffy.
