Farmhouse Rosemary Biscuits

2 cups Bisquick baking mix, plus a small amount for rolling biscuits.
1 {8 ounce} carton sour cream
1/2 butter or margarine, melted
1 tablespoon fresh, chopped rosemary

Mix first three ingredients together until sticky dough forms. Using a tablespoon, scoop a small ball of dough and roll in extra Bisquick baking mix and the rosemary. Drop into a greased mini-muffin tin, or put three balls together in a regular muffin tin. Bake at 400 for 18 minutes or until brown. This makes 12 mini muffin biscuits or 4 regular size muffin biscuits.
{Southernlady Magazine Winter 2000} Enjoy!