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Southern Biscuit Muffins
- Yield:
12
biscuits. - Difficulty
Medium
Published 1987
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 - Salt to taste, if desired
3 tablespoons
Method
Preheat the oven to .350 degrees - Sift together the flour, salt, sugar, and baking powder into a mixing bowl.
- 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
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