Southern Biscuit Muffins
Yield
12 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| ¼ | cup |
sugar
|
|
| 1 ½ | tablespoons |
baking powder
|
*
|
| ¼ | teaspoon |
salt
|
|
| ¼ | pound |
butter, unsalted
plus 2 tablespoons |
|
| 1 | cup |
milk
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
|
|
| 23 | ml |
baking powder
|
*
|
| 1.3 | ml |
salt
|
|
| 113.4 | g |
butter, unsalted
plus 2 tablespoons |
|
| 237 | ml |
milk
cold |
|
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.
