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In a mixing bowl, combine salted butter, softened to room temperature, with sour cream and self-rising flour.
Stir until combined. (Add a spoonful more of flour if dough seems too wet, which can sometimes happen on extra humid days. It should be thick and sticky.)
Lightly spray a mini muffin tin with nonstick cooking spray—though the butter and sour cream makes it largely unnecessary—before dropping a big spoonful of batter into each muffin cup.
Bake in oven at 375 degrees for around 20 to 23 minutes on average, or until the slightest amount of golden color tinges the tops. They will be very light in color and should be taken out before the tops are fully golden.