Southern Biscuit Muffins
From midgelet 10 years ago
- 25-30 to make
- Serves 12
I have had this recipe of Paul Prudhomme since the 1980's. Truly a muffin shape with a biscuit texture. Unique preparation and delicious. Crusty on the outside and soft in the inside. Enjoy! See my adaptation in the directions . Read more Recipe adapted from his Louisiana Cooking cook book, C.1984 See less
Ingredients
- 2 1/2 cups flour shopping list
- 1/4 cup sugar shopping list
- 1 1/2 Tbs baking powder shopping list
- 1/4 tsp salt shopping list
- 1 stick plus 2 Tbs softened butter, unsalted shopping list
- 1 cup cold milk ( I used low fat buttermilk- see below ) shopping list
How to make it
- Combine all dry ingredients in a mixing bowl, lump free
- Work the butter in by hand until mixture forms coarse cornmeal, no large lumps
- Gradually stir in enough cold milk only mixing only till ingredients are moistened
- DO NOT OVER MIX.
- You won't have a true biscuit dough, but a sticky batter kind of consistency which is spoon-able.
- Spoon batter into 12 greased muffin cups
- Bake 350F until golden
- Finished muffins should have a thick crust with cake like center
- Serve warm
- My notes: I substituted buttermilk for the cold milk
- I used 1 Tbs baking powder plus 1 tsp baking soda
- My muffins were baked in a larger muffin tin and took about 20-25 minutes until golden and tested done.
- I had 9 larger muffins than the standard 12
- These are slightly sweet and go great with butter and jam!
The Rating
Reviewed by 1 people-
Well done biscuit recipe, will use for my sausage and biscuit recipe.
schubo52
in North Chicago loved it
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