Homestyle Biscuit Muffins

Homemade Biscuit muffins Amish style
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This recipe ran in the Amish Cook column back in 2000 when the late Elizabeth Coblentz was still writing it.  Seems like an easy, easy recipe.  I’ve not made these, but I’m not sure you can find anything easier than these.

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.

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The Discussion


  1. That does look easy, may try it tomorrow.

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  2. Sharon Tutt says:


    Do you use salted or unsalted butter? Also does it require whole milk or can you use 2% milk?

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    • use lightly salted butter…as for the milk an Amish homemaker would have whole milk on hand, so that’s what this recipe is tailored to. Could you use 2 percent? I can’t think of a reason why not..,..but I’d try to go with whole.

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  3. I made these tonight to go along with my oven baked stew. Boy were they good. I changed the recipes a little, I used both wheat and white flour, added some salt,and used skim milk. Will send Kevin a pic if he would like one.

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