Craig Claiborne

Southern Biscuit Muffins

Preparation info
  • Yield:

    12

    biscuits.
    • Difficulty

      Medium

Appears in
Craig Claiborne's Southern Cooking
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

The finest biscuits I have ever eaten were not made from a family heirloom recipe. They were not rolled out and cut with a biscuit cutter and they weren’t made from a dough dropped from a spoon. They were, rather, buttermilk biscuits baked in muffin tins. This is my adaptation of that recipe.

Ingredients

  • 2¼ cups flour
  • Salt to taste, if desired
  • 3 tablespoons sugar

Method

  1. Preheat the oven to 350 degrees.
  2. Sift together the flour, salt, sugar, and baking powder into a mixing bowl.
  3. Cut the butter into small pieces and add it. Using the fingers or a pastry cutter, work the butter into the dry ingredients until it