Alabama Biscuit Muffins

Preparation info

  • Difficulty


  • Makes

    1 dozen


Appears in

The Glory of Southern Cooking

The Glory of Southern Cooking

By James Villas

Published 2007

  • About

Craig Claiborne, who was born and raised in Sunflower, Mississippi, used to tell me that the biscuit muffins I so raved about were a specialty of his home state—and that his mother’s muffins were well known throughout the land. No doubt Craig meant what he said, the only problem being that I personally have never encountered biscuit muffins in Mississippi. (“That’s because you haven’t been to the right places in Mississippi,” snapped my friend Julia Reed, who’s from Greenville.) I have, on the other hand, had the muffins on a number of occasions over in Alabama, most notably at a fancy country club brunch in Montgomery and at a college friend’s mother’s home in Tuscaloosa. No matter. Let’s just say that biscuit muffins are a very distinctive bread of the Deep South and that the slightly sweet little dodgers are even more sumptuous when spread with homemade preserves at breakfast.


  • cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 10 tablespoons ( sticks) chilled butter, cut into bits
  • 1 cup regular buttermilk


Preheat the oven to 350°F. Grease a 12-cup muffin tin with butter and set aside.

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Add the butter and rub it into the flour with your fingertips till the mixture is mealy. Add the buttermilk and stir till the dough is slightly firm. Spoon the mixture into the prepared muffin tin and bake in the center of the oven till brown and crusty, 40 to 45 minutes.