Buttermilk Biscuit Muffins

 

I am a huge fan of having bread of some type for breakfast. I love pastries, coffee cakes, tea loaves, croissants, muffins, biscuits, etc.  And there is no better time to enjoy them than for breakfast!

Prepare yourself to fall in love. This fabulous recipe for Buttermilk Biscuit Muffins combines two of my loves.  Buttermilk biscuits and muffins. Say what??? 

 

 

 

 

Biscuits and Muffins, and by Biscuits I mean North American Biscuits, not British Biscuits which are not biscuits at all by the North American definition, but rather cookies. (Which they call biscuits.  Confused yet?)

These Buttermilk Biscuit Muffins are fabulously tasty with a crusty, buttery exterior, and all of the best qualities of a biscuit, except they are baked in a muffin tin like a muffin.

 

That's right.  Like a muffin.  They are a beautiful cross between the two. They are an example of what you would get if a muffin married a biscuit and they had a baby together.

They go together like a biscuit in that you mix together the dry ingredients, cut in the fat and then stir in the wet.  But from there on in, you proceed as if they were a muffin by dropping the dough into buttered muffin cups.

WHAT YOU NEED TO MAKE BUTTERMILK BISCUIT MUFFINS

Simple baking cupboard ingredients. Nothing fancy here. 

• 2 1/2 cups (350g) plain unbleached all purpose flour
• 1/4 cup (50g) sugar
• 1 TBS plus 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp ground cardamom or nutmeg
• 1/2 tsp salt
• 10 TBS (145g) cold butter, cut into small pieces
• 1 cup (240ml) cold buttermilk
• 1 TBS sugar for sprinkling on top

 

I chose to use cardamom in my muffins. I love the flavor of cardamom. Kind of peppery, but almost sweet at the same time.

Don't worry if you haven't got any buttermilk, you can very easily make a simple substitute which works like a charm.

 

You can  add 1 TBS of lemon juice or white vinegar to a measuring cup and whisk in the amount of whole milk needed to make a full measure. Leave it to stand for 5 to 10 minutes to clabber.  Easy peasy.

Even easier is the second method. Whisk together equal amounts of full fat thick plain Greek yogurt and full fat milk to equal the measure of buttermilk needed. (In this case 1 cup so you would need 1/2 cup of yogurt and 1/2 cup of milk.)

 

HOW TO MAKE BUTTERMILK BISCUIT MUFFINS

As I said above these tasty muffins get mixed together like a biscuit, but spooned into muffin cups and baked like a muffin. 

They are so much easier than biscuits. There is no kneading or patting out. No cutting, etc.  Just  mix and drop. Bam!  Easy peasy! 

 

Begin by preheating your oven to 350*F/ 180*C/ gas mark 4.  You will need a 12 cup muffin tin.  Butter it really well with butter.

I cut the recipe in half myself today and used my six cup ceramic muffin baker.  Measurements for half the recipe would be:

• 1 1/4 cups (175g) plain unbleached all purpose flour
• 1/8 cup (25g) sugar
• 1/2 TBS plus 1/4 tsp baking powder
• 1/8 tsp baking soda
• 1/2 tsp ground cardamom or nutmeg
• 1/4 tsp salt
• 5 TBS (73g) cold butter, cut into small pieces
• 1/2 cup (120ml) cold buttermilk
• 1/2 TBS sugar for sprinkling on top

Sift the flour, soda, baking powder and cardamom into a bowl. Whisk in the salt and sugar. Drop in the butter.

Cut the butter in using a pastry blender of two round bladed knives until the mixture resembles coarse crumbs laced with small chunks of butter.

 

Pour in the buttermilk and mix to a soft damp claggy droppable dough. If you think it is too dry add a bit more buttermilk. Don't overmix.

Divide the dough between the prepared muffin cups, dropping an equal portion into each cup. Sprinkle some sugar on top of each.

Bake in the preheated oven for 25 to 30 minutes until the tops and bottoms are golden brown and they are firm to the touch.

Transfer the muffins to a cooling rack to cool for a few minutes before serving. Cold butter and jam go awfully well with these.

 

You can freeze any leftover baked muffins in an airtight container for up to three months.  To eat, remove as many as you wish to enjoy at any given time, and gently reheat in the microwave for about 20 seconds, or you can leave to thaw completely and reheat in a gentle oven for a few minutes. 

These are beautiful and have a lovely texture.  I love the crisp buttery edges and the nobbly crisp craggy bits that you get on top.  They are beautifully tasty spread with butter while warm and enjoyed with jam. 

Many of you ask about my muffin baker. It is one I bought from The Bay last year.  I believe it is an Anthropology brand muffin baker.

It  has a vintage look, and is very pretty, but, aside from that and most importantly, it bakes beautiful muffins. I love it!

Buttermilk Biscuit Muffins

Yield: 12

Author: Marie Rayner

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Buttery, crusty muffins that are delicious served warm with plenty of butter and jam. They are also great to use in fruit shortcake desserts. Prepare yourself to fall in love.

Ingredients

• 2 1/2 cups (350g) plain unbleached all purpose flour
• 1/4 cup (50g) sugar
• 1 TBS plus 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp ground cardamom or nutmeg
• 1/2 tsp salt
• 10 TBS (145g) cold butter, cut into small pieces
• 1 cup (240ml) cold buttermilk
• 1 TBS sugar for sprinkling on top

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 12 cup muffin tin really well, set aside.
2. Sift the flour, soda, baking powder and cardamom into a bowl. Whisk in the salt and sugar. Drop in the butter.
3. Cut the butter in using a pastry blender of two round bladed knives until the mixture resembles coarse crumbs laced with small chunks of butter.
4. Pour in the buttermilk and mix to a soft damp claggy droppable dough. If you think it is too dry add a bit more buttermilk. Don't overmix.
5. Divide the dough between the prepared muffin cups, dropping an equal portion into each cup.
6. Sprinkle some sugar on top of each.
7. Bake in the preheated oven for 25 to 30 minutes until the tops and bottoms are golden brown and they are firm to the touch.
8. Transfer the muffins to a cooling rack to cool for a few minutes before serving.
9. Cold butter and jam go awfully well with these.

Did you make this recipe?

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Little Cinnamon was awfully interested in these today.  She is about half the size of Nutmeg and rarely gets involved. I could not help but take her photo as she tentatively gave the air above these delicious muffins a little  sniff!!

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