This is a recipe that has been a favorite among Amish Cook readers since first appearing in the column back in 2000 when Elizabeth Coblentz shared it. As the name implies, the final product is a cross between a biscuit and a muffin. It has the taste and texture of a delicious, flaky homemade biscuit, with the ease of making muffins. Site regular Barb W. prepared these to eat with some beef stew. Yum, don’t these look good? You could serve these any time you need a bread to go with a savory dish like a soup, stew or even slice in half to make an egg sandwich (a personal favorite:). Here is the recipe for these biscuit-muffins:
Homestyle Biscuit Muffins
2 1/2 cups flour
1/4 cup sugar
1 1/2 tablespoons baking powder
3/4 cup cold butter or margarine
1 cup cold milk
Combine dry ingredients. Cut in butter or margarine until mixture
resembles coarse crumbs. Stir in milk just until moistened. Spoon
into greased muffin tins. Bake at 400 degrees for 20 minutes.
Yield: 1 dozen.