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THESE BISCUITS are simple to make and have a wonderful aroma when baking! This particular recipe is one of my husband's favorites - and biscuits were a steady diet in the Southern household where he grew up. The muffin shape makes them a bit different. -Virginia Foster, Paducah, Kentucky
This recipe is:
Quick
Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Nutritional Facts 1 serving (1 each) equals 169 calories, 7 g fat (1 g saturated fat), 7 mg cholesterol, 412 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Fluffy Biscuit Muffins in Reminisce September/October 1997, p45
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Reviewed on Oct. 24, 2011 by LegalSec
One word -- terrible. They taste like flour, nothing else.
Reviewed on Feb. 28, 2011 by confused106
I was nervous that they would taste like mayo, but they are amazing!!! Light and Fluffy. Yum!
Reviewed on Jul. 28, 2009 by CountryFolk
Our Family really enjoyed this recipe. It truly is fluffy and soft. I tripled the recipe to make it a dozen instead of 4 and it worked great. The Biscuit Muffins were so good I made it two days in a row. And you will love how easy it is to make.
Reviewed on Mar. 14, 2009 by mighead
20100:This note is from the Quick Biscuits Recipe:Editor's Note: If you don't have self-rising flour, add 1 tablespoon baking powder and 1 teaspoon salt to 2 cups all-purpose flour.
20100:
This note is from the Quick Biscuits Recipe:
Editor's Note: If you don't have self-rising flour, add 1 tablespoon baking powder and 1 teaspoon salt to 2 cups all-purpose flour.
Reviewed on Mar. 13, 2009 by 20100
Can I replace self rising flour by all purpose flour?
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