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
  • 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!

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    " It was excellent "
    schubo52 ate it and said...
    Well done biscuit recipe, will use for my sausage and biscuit recipe.
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