Southern Biscuit Muffins
Submitted by lastokes
Buttery Southern biscuit muffins with a thick golden crust and cakelike center. Just six ingredients, hand-mixed, and baked until golden. The easiest biscuit you’ll ever make.
YIELD
12 servingsPREP
20 minCOOK
40 minREADY
60 minY’all, these are the biscuits that don’t need a biscuit cutter.
Same buttery, flaky DNA as a Southern biscuit but baked in a muffin tin for perfect portions and a thick, golden crust on every side.
The method is pure down-home simplicity: work cold butter into flour by hand until it looks like coarse cornmeal, stir in cold milk just until the dough comes together, and spoon it into greased muffin cups.
The center bakes up soft and cakelike while the outside develops a crust with real substance.
Kitchen Tips
- Cold butter and cold milk are non-negotiable. Warm ingredients melt the butter before the oven does its job, and you lose that flaky, layered texture.
- Work the butter in by hand, not a food processor. You want uneven, pea-sized bits that create steam pockets as they melt.
- Mix the batter just until the dry ingredients are moistened. Overmixing develops the gluten and turns tender biscuits into tough hockey pucks.
- These bake longer than you’d expect for muffins. The full 35 to 40 minutes builds that signature thick crust. Don’t pull them early.
Ingredients
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.
Comments
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! :)