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In a mixing bowl, combine 1 stick of salted butter, softened to room temperature, with 1 cup of sour cream and 1 cup of self-rising flour.
Stir until combined. (My mother recommends adding a spoonful more of flour if dough seems too wet, which can sometimes happen on the extra humid days we're accustomed to down in South Georgia. It should be thick and sticky.)
Lightly spray a 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.