Southern Biscuits Mufffins
Get ready to fall in love with the comforting charm of Southern Biscuits Muffins—a delightful fusion of fluffy Southern-style biscuits and the convenience of muffins. Perfectly golden with buttery, tender centers, these baked gems are made with simple pantry staples like all-purpose flour, cold cubed butter, and tangy buttermilk. The secret to their irresistible texture lies in cutting the butter into the dry ingredients and gently folding in the buttermilk mixture to keep the batter light and airy. Brushed with melted butter right out of the oven, these biscuit muffins offer a warm, flaky bite in every piece. Ready in just 35 minutes, they’re the perfect addition to your breakfast table or an indulgent snack to pair with jams, honey, or savory spreads. Whether you’re hosting brunch or craving comfort food, these Southern Biscuits Muffins will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (cold, cubed)
- 1 cup buttermilk (cold)
- 1 large egg
- 2 tablespoons melted butter (for brushing)
Instructions
Preheat the oven to 400°F (200°C) and grease a 12-cup muffin tin or line it with paper liners.
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the buttermilk and egg until fully combined.
Make a well in the center of the flour mixture and pour in the buttermilk mixture. Gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and brush the tops with melted butter while they are still warm.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool slightly before serving. Enjoy warm with additional butter or your favorite spread.
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.7 g | 169% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 2916 mg | 127% | |
| Total Carbohydrate | 214.6 g | 78% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 25.2 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 374 mg | 29% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 729 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
