This homestyle biscuit muffins recipe 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 (like cinnamon roll muffins!). Site regular Barb 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
- 2½ cups flour
- ¼ cup sugar
- 1½ tablespoons baking powder
- ¾ 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.
Why is it that most recipes, when they say flour....they don't tell you what kind of flour to use. All purpose, self rising, bread flour, cake flour there are to many different kinds of flours and a lot of recipes that call for flour never tell you what the heck kind to use. Dang
Michelle, it's a fair point and I'm going to try to be more specific in the future...Amish Cooks - as a rule, this is a generalization - are just going to use all-purpose flour. There isn't a lot of specialization in Amish kitchens so even if one SHOULD use a bread flour, a self-rising, etc, most Amish cooks would use all-purpose, and this one calls for all-purpose...
These are wonderful as they come out of the oven. I accidently put in 1 1/2 tsp. of baking powder the first batch and they are still good, a little more crunchy on the edges. Next batch got it right and they were lighter. Both good. Took them to a church dinner, had with soup and then had with chicken gravy last night. I'd say this recipe is a keeper! Easy and quick.