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Biscuit Muffins

September 9, 2011

O.K. folks – I’m real excited about this recipe.  Why?  Because, it is so simple and there is nothing quite like homemade biscuits/muffins/bread.  Like a really good dessert, they can make a meal special.

I found these recipes while going through Medora #3’s collections of recipe books, clippings, etc.  I came across some long forgotten family favorites no longer made because she no longer cooks.  At the age of 92, we’ll give her a pass. I never recall her making these muffins, but after making them myself, I’m so glad she clipped the recipes!

Besides being yummy, another great thing about them is that they can be frozen and pulled out one at a time for future meals. So enjoy!  Oh, and if you want to make sure that they taste their best, use real butter and not margarine. Butter makes anything taste better!

BISCUIT MUFFINS

2 variations

Buttermilk version:

Preheat oven to 350°

2 cups of self-rising flour

1 cup buttermilk

½ cup mayonnaise

In a large bowl, stir together the above ingredients until thoroughly combined and fill greased muffin cups in a muffin pan one-half full. Bake for about 15 minutes or until lightly brown.  Makes about 2 dozen.

Whole milk version:

Preheat oven to 375°

1 ½ cups self-rising flour

¾ cup milk

3 TBSP. sugar

1 ½ TBSP. mayonnaise

In a large bowl, stir together the above ingredients until thoroughly combined and fill greased
muffin cups in a muffin pan one-half full. Bake for about 18 – 20 minutes or until lightly brown.  Makes about 1 dozen.

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