<div class="recipeIngredients">Mona’s Incredible Cheese Biscuits</div>

2 cups (about 8 ounces) shredded sharp cheddar cheese

1 cup butter, melted

1 cup sour cream (see note)

2 cups self-rising flour or 2 cups all-purpose flour, 3 teaspoons baking powder and 1 teaspoon salt (see note)

Heat the oven to 425 degrees. Mix all the ingredients together, and spoon into mini muffin pans a tablespoon at a time. Bake for 10 minutes or until the biscuits are golden brown.Remove from the oven, and cool for 5 minutes on wire racks. Can be prepared ahead and frozen for up to a month. Thaw on the counter, and reheat wrapped in foil for 10 minutes or until warmed through if desired. Also completely delicious eaten at room temperature.Makes 3 dozen.Cook#146;s note: Mona first found a similar recipe to inspire her in a local Junior League cookbook years ago. But the exact cookbook has long since vanished, so we#146;ll credit her with all the home-cooked goodness as her own.If you use self-rising flour, be sure that it has not expired. The date is printed on the bag. Same goes for your baking powder. Check the bottom of the can before using. Old baking powder or self-rising flour will make your biscuits doughy little slabs.The recipe is best with regular sour cream, but if you use reduced fat, the texture will be softer.@Recipe nutrition:Nutrition values per serving: 105 calories (71 percent from fat), 8 g fat (5 g saturated), 6 g carbohydrates, trace amount fiber, 2 g protein, 23 mg cholesterol, 168 mg sodium.