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. 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.
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