• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Amish 365
  • About
  • Amish Recipes
  • Amish Culture
  • Amish Marketplace
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • YouTube
menu icon
go to homepage
  • Amish Recipes
  • Amish Culture
  • About
    • Email
    • Facebook
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Amish Recipes
    • Amish Culture
    • About
    • Email
    • Facebook
    • YouTube
  • ×

    Home » Top Amish Recipes » Pies, Cakes & Breads

    Homestyle Biscuit Muffins

    Published: Mar 7, 2012 · Updated: Mar 4, 2020 by Kevin Williams | 4 Comments

    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
     
    Print
    Ingredients
    • 2½ cups flour
    • ¼ cup sugar
    • 1½ tablespoons baking powder
    • ¾ cup cold butter or margarine
    • 1 cup cold milk
    Instructions
    1. Combine dry ingredients. Cut in butter or margarine until mixture
    2. resembles coarse crumbs. Stir in milk just until moistened. Spoon
    3. into greased muffin tins. Bake at 400 degrees for 20 minutes.
    4. Yield: 1 dozen.
    Wordpress Recipe Plugin by EasyRecipe
    3.5.3226

     

    « Adams County Beauty
    Texas Amish »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Magdalena

      March 07, 2012 at 8:28 pm

      That does look easy, may try it tomorrow.

      Reply
    2. Sharon Tutt

      March 07, 2012 at 9:11 pm

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

      Reply
      • Kevin

        March 07, 2012 at 9:23 pm

        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.

        Reply
    3. Barb W.

      March 11, 2012 at 7:58 pm

      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.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Rate this recipe:  

    Primary Sidebar

    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

    Latest Amish Recipes

    • Delicious Amish Ham Meatballs
      Delicious Amish Ham Meatballs
    • Why Do The Amish Worship At Home?
    • Finished Ham Loaf
      Amish Ham Loaf
    • What is Shunning? And Do the Amish Still Shun?
    dutchcrafters

    Download The "Almost Amish" Ebook

    Footer

    Footer

    About

    • About The Amish Editor
    • Download "Almost Amish" Ebook
    • Amish Communities
    • Amish Marketplace

    Contact

    • Work With Us
    • Contact

    *As a member of various affiliate programs I earn from qualifying purchases.

    Copyright © 2000 - 2020 Amish 365 | Powered by Touch The Road