1. In mixing bowl, stir together Pioneer Baking Mix, parsley and thyme. In a 2-cup glass measure, combine sour cream and milk; stir into biscuit and baking mix mixture until dough forms a ball.
2. Turn out onto surface dusted with additional biscuit and baking mix. Knead 10 times.
3. Place in 8 x 8 x 2-inch pan or 8 x 6 x 3-inch toteable dish. Using a knife, cut dough into squares. Drizzle with butter.
4. Bake at 400°F for 18 to 20 minutes or until golden brown. Cover loosely; keep warm until serving time or reheat as needed.