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La Belle Cuisine - More Bread Recipes

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Southern Biscuit Muffins

 

 

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"...the fact remains that when a Southerner reaches for a biscuit or a square
of cornbread,  he usually reaches for two, ever mindful of that oft-repeated
invitation to eat: 'Take two and butter 'em while they're hot."

~ John T. Edge, in A Gracious Plenty: Recipes and Recollections
from the American South
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Southern Biscuit Muffins

Craig Claiborne says these are the finest biscuits he's ever eaten!
They are great snacks served with thin slices of ham or turkey. We
like to offer them with sweet-hot mustard.

2 1/4 cups flour
pinch of salt
3 tablespoons sugar
1 1/2 teaspoons baking powder
10 tablespoons butter,
room temperature
1 cup buttermilk

Preheat oven to 350 degrees F. Sift together the flour, salt, sugar and
baking powder into a mixing bowl. Cut butter into small pieces and add.
Using a pastry cutter work the butter into the dry ingredients until it has
the texture of coarse cornmeal. Add buttermilk and stir to blend without
overmixing. Spoon the dough into a muffin pan with 12 indentations,
each with 1/3-cup capacity. Place in oven and bake 40 to 45 minutes
until crusty and golden brown on top.
 

More Southern Favorites:
Southern Buttermilk Biscuits
with 5 Variations

Southern Corn Sticks
Southern Buttermilk Spoon Bread
Southern Chess Squares
Southern Pecan Pie
 

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