Buttermilk Biscuit Muffins
WHAT YOU NEED TO MAKE BUTTERMILK BISCUIT MUFFINS
- 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
- 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
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, itbakes beautiful muffins. I love it!
Buttermilk Biscuit Muffins
- 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
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 12 cup muffin tin really well, set aside.
- 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.
Did you make this recipe?
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!!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://www.theenglishkitchen.co/2022/03/buttermilk-biscuit-muffins.html
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