I adore these Southern biscuits with a thick, golden crust and a soft cakey interior!
I just love a good biscuit recipe and I’m always checking out new ones, even though I swear I’ve already found the best!
Just like chocolate chip cookies, one can never have too many good biscuit recipes!
As a child, my mom always had me make biscuits using Bisquick. It’s been a long time since I’ve bought a box, but she used it for everything from shortcake to blueberry muffins to pancakes to plain old biscuits.
But honestly? There is nothing as good as a PLAIN OLD biscuit. In fact, it is their plain-ness that makes them so irresistible, in my opinion.
Topped with honey or honey butter, or in this case I made a molasses butter with smoked salt, well, a biscuit with warm melting butter becomes something so divine that I could never describe it as plain old!
For that matter these perfect Southern biscuit muffins are the most perfect vehicle for that slice of ham in the middle or the gravy on top. I love them with scrambled eggs, plopped right inside.
I think I come from a line of biscuit lovers. I have been told that my dear mother has been known to go to McDonald’s and order a sausage biscuit without the sausage. In fact, she probably orders two!
Now Manservant comes from the South, but given a choice he always preferred cornbread. Well, until these beauties arrived on his plate.
I actually saw him eating these the next day and he was quite disappointed when the giant zip lock bag that contained them became empty. Between that and the grits jambalaya disappearing, I think he almost had a meltdown!
But back to those Bisquick biscuits. I was quite surprised that this Paul Prudhomme recipe reminded me so much of those biscuits I made years ago.
With a golden thick crust and a soft cakey interior, this simple homemade biscuit recipe is just plopped into a muffin pan. No need to roll or cut, these Southern biscuits are so casually turned into muffins. Biscuit muffins!
Homemade biscuits? I can eat every version. I like to think of them as croissants of the South, but I think Paul Prudhomme already said that.
I love my heavy cream biscuits which also come in a kicked up cowboy version. But truly, this simple Southern biscuit muffin, just might take the cake!
As long as you have a bowl, a spoon and a muffin pan, you too, can whip up a batch of homemade biscuits. I know Bisquick is good but HEY! not as good as these! And no rolling pin required!
You do want to share the muffins, don’t you?
And a Few More:
These Southern biscuit muffins have a thick crust and a cakey center and don’t require a rolling pin!
2 1/2 call purpose flour
1/4 c sugar
1 1/2 T baking powder
1/4 t salt
1 stick plus 2 T unsalted butter or 1/4 lb plus 2 T of very cold butter
1 c cold milk
Preheat oven to 350.
In a bowl, combine the flour, sugar, baking powder and salt. Mix well.
I grate the very cold butter into the flour mixture, however you can cut it into tablespoons or smaller and then work it in with your hands until the flour mixture resembles coarse cornmeal.
Gradually stir in the cold milk, mixing until the ingredients are just moistened. DO NOT overmix.
Spoon the batter into 12 greased standard sized muffin cups.
Bake at 350 until golden brown, about 35 – 40 minutes.
The finished muffin should have a thick crust with a cakey center.
These muffins are also a touch on the sweet side. I think they are perfect, but if you like a less sweet muffin, decrease the sugar by 1 tablespoon.
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