Southern Biscuit Muffins

"Are they muffins or biscuits?? Only 5 ingredients, one bowl and a muffin pan. What could be easier? These muffins taste exactly like heavenly, light, baking powder biscuits. They are sinfully rich and oh, so delicious! So much easier than messing up your kitchen with rolling pins and flour allover the counter. Tip: These brown better without using paper liners."
photo by Dorel photo by Dorel
photo by Dorel
photo by Dorel photo by Dorel
photo by Dorel photo by Dorel
photo by Dorel photo by Dorel
photo by Judy from Hawaii photo by Judy from Hawaii
Ready In:
12 Biscuit Muffins




  • Preheat oven to 400 degrees.
  • Grease one 12-cup muffin pan (2&1/2-inch size).
  • In large bowl combine flour, sugar and baking powder.
  • Cut butter into thin slices and add to dry mixture.
  • Using a pastry cutter or low speed of your mixer, combine the butter with the dry mixture until it resembles coarse crumbs.
  • Stir in milk, with a spoon or fork.
  • Stirring only until flour mixture is moistened.
  • Batter will be thick and lumpy.
  • Spoon into muffin cups, dividing evenly between all 12 cups.
  • Bake for 20 minutes or until tops are golden brown.
  • When done, remove from muffin pan immediately.

Questions & Replies

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  1. I used my food processor instead of mixer and it was a breeze. They turned out wonderfully, I didn't want them too sweet so I halved the sugar and it still turned out fluffy and wonderful. Thanks!
  2. Thank you for the recipe. It is the perfect combination of a biscuit and muffin.
  3. We really liked these and really appreciate your sharing the recipe. Made a couple of changes, though, according to what ingredients I had on hand. Used 1% buttermilk instead of milk and used a heart-smart blend (think big green tub) instead of butter. Made sure everything was cold. Also, my pan is a little rusty, so used cupcake papers instead of just greasing. They turned out great! Will definitely make these again. How good they would be some great fruit preserves!
  4. Good, my family loves it (prob because it's so much less healthy than what I'm usually giving them). I agree that it was too sweet; I think all that butter does it, because it's still sweet after cutting it down to a tsp or two. Nice consistency, not too dry. They are quick and easy, so that's nice too.
  5. Too much sugar and butter. I made these to put under gravy and they totally threw the balance off and stole the show, in a bad way to me. Biscuits shoudn't be this sweet. Also, only about 50% of them came out of the muffin pan in one piece due to having too much butter. Thanks for posting!


  1. I did 1 T of sugar instead of 3. I also put a bit of garlic powder and dried basil on them before putting them in the oven and sprinkled a little salt after I took them out. They were great with soup. I think next time I'll try adding cheese as well.
  2. These are my favorite kind of recipe: easy but tastes like a lot of work! I can't get proper baking powder in my area, so I substituted thinned sour cream for the milk and used baking soda, they came out just fine.



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