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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 Jan. 26, 2013 by igolf
Doubled the recipe then added 1 tsp of nutmeg. Taste just like a donut. coat with butter then shake cinnamon / sugar over all.
Reviewed on Jan. 06, 2013 by wygirl923
I love these! Previous attempts at biscuit making have failed. I am glad to find something quick and easy to make. They are so moist, soft and super delicious. I will be making them again and again. Thank you!!!
Reviewed on Dec. 14, 2012 by sstetzel
CWbuff have you ever tried using a food processor to cut the fat into the flour? If I had to wager a guess, I'd say you're giving up on the cutting process too soon maybe.
Reviewed on Dec. 13, 2012 by cwbuff2
Why is it that every time I cut in the fat, like butter or mayo, to the flour, it never seems to get all the flour and leaves a lot unmixed? I have to double or triple the fat to get all the flour incorporated. Is that because my flour tends to stand around because I don't bake a lot? Anyway, I doubled the mayo in this recipe and the biscuits still tasted like dry flour. Next time I will try tripling the mayo. This is very frustrating as it happens with just about every recipe which calls for cutting in fat till "represents coarse crumbs" I have ever tried.
Reviewed on Jun. 28, 2012 by Waterkrystal
This made moist, delicious mini muffins rolled in butter then cinnamon sugar.
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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