to wire rack and wipe tops with icing at once using the following recipe or your favorite cream cheese recipe. ICINGIn small bowl with electric mixer on high speed, beat 2 tablespoons melted butter, 1 teapoon vanilla, 2 tablespoons sour cream, dash of salt and 1-1/2 cups powdered sugar until smooth.Place a rounded tablespoon of icing top each biscuit right out of the oven, letting the icing stand on the warm biscuits half a minute before spreading it. Refrigerate any leftover icing in covered container to use within 2 weeks or freeze to use in 6 months.