Downhome / Sides

Southern Biscuit Muffins

Little biscuit miracles. That’s how I think of these biscuit/muffin hybrids. You don’t have to roll them out, and for the most part, they can be made ahead. Yes! It’s true! Crispy and buttery on the outside and soft and puffy on the inside, these biscuits are PERFECT. You want to eat them while they are warm. I find that ten to fifteen minutes after I pull them out of the oven, they have reached the ideal melt-in-your-mouth stage. Add a touch of honey? O my…

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TIP: The butter and the milk must be cold! Do not let the dough sit on the counter for any length of time before baking. If you want that lovely, light biscuit texture, work as fast as you can and then pop them right in the oven. Warm butter or warm milk = sad biscuit muffins:-(

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2 and 1/2 cups all purpose flour

3/4 cup white sugar

1 and 1/2 tablespoon baking powder

3/4 cup cold butter

1 cup cold milk

Preheat oven to 400 F. Grease a 12 cup muffin tin. In a large bowl, combine flour, sugar, and baking powder. Cut in butter until the mixture has coarse crumbs. It should look like this:

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Then pour in the milk and stir gently until moist. Try to avoid over-mixing. If the mixture is still dry, add a couple more tablespoons of milk. At this stage, the dough should look something like this:

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Divide the dough, evenly, between the 12 cups. If you wish, you can cover the dough in the muffin tins with cling wrap and store in your refrigerator for several hours. The muffins can go directly from the fridge into the oven. Bake for 20 minutes or until light golden brown. Enjoy!

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