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Southern Biscuit Muffins

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Southern Biscuit Muffins

 

Yield

12 servings

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 ½ cups all-purpose flour
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¼ cup sugar
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1 ½ tablespoons baking powder
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¼ teaspoon salt
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¼ pound butter, unsalted
plus 2 tablespoons
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1 cup milk
cold
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Ingredients

Amount Measure Ingredient Features
591 ml all-purpose flour
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59 ml sugar
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23 ml baking powder
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1.3 ml salt
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113.4 g butter, unsalted
plus 2 tablespoons
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237 ml milk
cold
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Directions

In a bowl, combine the flour, sugar, baking powder and salt; mix well, breaking up any lumps.

Work the butter in by hand until the mixture resembles coarse cornmeal, making sure no lumps are left.

Gradually stir in the milk, mixing just until dry ingredients are moistened.

DO NOT OVERBEAT.

Spoon the batter into 12 greased muffin cups.

Bake at 350℉ (180℃) until golden brown, about 35 to 40 minutes.

The finished muffins should have a thick crust with a cakelike centre.



* not incl. in nutrient facts Arrow up button

Comments


Mae Sekhmet

I found this a wonderfully easy recipe and I substituted half a cup of grated cheddar for half a cup of the flour - it turned out perfect! :)

 

 

Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 18840% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 59mg 2%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 3%
Sugars g
Protein 7g
Vitamin A 5% Vitamin C 0%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 
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