Southern Biscuit Muffins

Preparation info

  • Difficulty


  • Yield:



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.


  • cups flour
  • Salt to taste, if desired
  • 3 tablespoons sugar
  • teaspoons baking powder
  • 10 tablespoons butter, at room temperature
  • 1 cup buttermilk


  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 has the texture of coarse cornmeal. Add the buttermilk and stir to blend without overmixing.
  4. Spoon the mixture into a muffin-tin pan with twelve indentations, each with a -cup capacity. Place in the oven and bake 40 to 45 minutes, until crusty and golden brown on top.