Last week I posted a recipe for homestyle "biscuit muffins" from the Amish Cook archives. As the name implies, the recipe is a tasty hybrid between a biscuit and a muffin. Site regular Barb Wesley baked a batch to go with some homemade stew and was nice enough to share a photo with us. Â She blended in some wheat flour to go with the white and said they turned out quite tasty.Click here to get last week's recipe and try them yourself. Â
Johnda Scott
I've made them twice in the last week, once just like the recipe and the second time I only added a scant tablespoon of sugar. We like our biscuits "in" our soup beans and the recipe as is was a little to sweet for that, but great to eat plain right out of the pan. They are so easy and taste great too