ALABAMA BISCUITS RECIPE - (4.3/5)
Provided by Lsweetnell
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm water in medium size bowl. Add sugar, egg and 3 tablespoons of butter. Stir in 2 1/2 cups or more self-rising flour. Mix thoroughly and turn out on floured board. Knead and roll to medium thickness. Spread 1/4 cup soft butter on half of dough. Turn other half over the buttered dough. Cut with biscuit cutter or cut in squares with knife and put in greased pan. Butter tops of biscuits and let rise in a warm place for 1 hour. Heat oven to 450°F. Bake until golden brown, about 20 to 30 minutes.
FLUFFY BISCUIT MUFFINS
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
Provided by Taste of Home
Time 20m
Yield 4 biscuits.
Number Of Ingredients 3
Steps:
- Preheat oven to 425°. In a bowl, cut flour and mayonnaise together until mixture resembles coarse crumbs. Add milk; stir just until mixed. Spoon into four greased muffin cups. Bake 14-16 minutes or until lightly browned.
Nutrition Facts : Calories 169 calories, Fat 7g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 412mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
EASY BISCUIT MUFFINS
These simple biscuits are made with readily available ingredients-you'd never know there's mayonnaise in them! If you adapt this recipe for jumbo-sized muffin tins, be sure to give them a little more baking time. -Taryn Ellis, Wyoming, Michigan
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Whisk together first 4 ingredients. In another bowl, whisk milk and mayonnaise until blended; add to dry ingredients, stirring just until moistened (batter will be thick)., Spoon 1/4 cup mixture into each of 12 greased or paper-lined muffin cups. Bake until golden brown, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 194 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 417mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
EASY MAYONNAISE BISCUITS
This recipe is amazing.
Provided by kitchen_angel
Categories Bread Quick Bread Recipes Biscuits
Time 45m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 6 large muffin cups.
- Stir flour, milk, and mayonnaise together in a bowl until smooth. Pour flour mixture into prepared muffin cups.
- Bake until golden brown, about 30 minutes .
Nutrition Facts : Calories 149.7 calories, Carbohydrate 16.7 g, Cholesterol 5.1 mg, Fat 7.9 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 325 mg, Sugar 1.1 g
ALABAMA BISCUIT MUFFINS
Don't know why these are called Alabama Biscuit Muffins, but hey, I'm from Alabama so I'm proud to claim them! I love breads made with buttermilk---they just seem to be richer tasting. This recipe is from "The Glory of Southern Cooking" by James Villas.
Provided by mailbelle
Categories Quick Breads
Time 1h5m
Yield 12 muffins
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees; grease a 12-cup muffin tin with butter and set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt and baking soda.
- Add the butter and rub it into the flour with your fingertips till the mixture is mealy.
- Add the buttermilk and stir till the dough is slightly firm.
- Spoon the mixture into the prepared muffin tin and bake in the center of the oven till brown and crusty, 40-45 minutes.
Nutrition Facts : Calories 196.3, Fat 10, SaturatedFat 6.2, Cholesterol 26.3, Sodium 370.6, Carbohydrate 23.1, Fiber 0.7, Sugar 3.1, Protein 3.5
ALABAMA MUFFIN BISCUITS
These Alabama muffin biscuits have a crunchy muffin-like exterior and a tender, flaky, biscuit-like interior. Pretty much the best of both worlds.
Provided by David Muniz and David Lesniak
Categories Sides
Time 45m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F (176°C). Butter a muffin tin containing 6 jumbo or 12 standard muffin cups.
- In the bowl of an electric mixer, combine the flour, sugar, baking powder, salt, and baking soda on low speed until evenly distributed. Add the butter, 1 tablespoon at a time, and continue to mix on low just until the mixture is crumbly and there are pea-sized clumps scattered throughout. Slowly pour in the buttermilk and stir just until the dough looks evenly moistened. (It might seem counterintuitive, but the trick is to NOT stir until the dough comes together into a ball or you will end up with a tough muffin. What you want to see in the bowl are various-size lumps of butter and wet flour with some lingering bits of dry flour.)
- Using a spoon or rubber spatula, gently stir up from the bottom of the bowl to incorporate any larger pockets of dry ingredients that remain into the batter. Using an ice-cream scoop, a large spoon, or even your hands, divide the dough evenly among the muffin cups. Since this dough remains loose and crumbly, you'll need to press it into the scoop or in your fist and glom into the cups. If you're concerned things still look dry and powdery, top each muffin with a little butter, which will, in a sense, baste the muffin while it bakes. And let's face it, since when did more butter ever make anything worse?
- Bake for 25 to 30 minutes for smaller muffin biscuits, 30 to 35 minutes for large muffin biscuits. More important than the actual timing is the visual appearance-the tops of the muffin biscuits should turn a darkish golden brown and look ruggedly lumpy and, if you touch the tops, they should feel firm. Cool the muffin biscuits in the tin on a wire rack for 5 minutes then tip them onto the rack to cool or, if you just can't help yourselves, to consume immediately.
Nutrition Facts : ServingSize 1 muffin biscuit, Calories 320 kcal, Carbohydrate 38 g, Protein 5 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 44 mg, Sodium 372 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 5 g
HAM AND CHEESE BISCUIT MUFFINS
For a crowd-pleasing, no-fork-option at your next brunch, try these tasty breakfast muffins made with ham, Cheddar cheese, and biscuit dough. A savory sprinkling of everything bagel seasoning adds a nice crunch to every bite. Change up the fillings with sausage, bacon, eggs, leftover barbecued chicken... the possibilities are endless! Get your kids to help with this one.
Provided by NicoleMcmom
Categories Savory Muffins
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 8 cups of a standard muffin tin with paper liners.
- Roll each biscuit until 1/4 inch thick. Sprinkle with Cheddar cheese and ham. Wrap biscuit dough around the filling, pinch the edges to seal, and form into a ball. Press into the prepared muffin cups. Brush with beaten egg and sprinkle with bagel seasoning.
- Bake in the preheated oven until golden brown, about 12 minutes.
Nutrition Facts : Calories 266 calories, Carbohydrate 25.2 g, Cholesterol 42.6 mg, Fat 13.7 g, Fiber 0.5 g, Protein 9.3 g, SaturatedFat 5.4 g, Sodium 837.7 mg
ALABAMA BISCUITS
This recipe comes from a very good friend of my aunt's in West Virginia. Her name was Mildred Reynolds and she was a phenomenal cook AND baker. I remember having these biscuits with some warmed canned peaches, which Mrs. Reynolds had also put up herself. I had made this recipe many years ago and the biscuits were so good my mother even noted (with a star) "delicious" next to the recipe. I'm glad to have found the recipe again and even made a batch to go with some fried chicken I made for dinner -- and they still are delicious!!! Unfortunately, Mrs. Reynolds has since passed away but I'm thankful to still have access to her best recipes. Hope you like these tasty biscuits just as much as we do.
Provided by KyAmy
Categories Yeast Breads
Time 2h12m
Yield 10 biscuits, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Sift dry ingredients together.
- Dissolve yeast in water; Add buttermilk and add in sifted ingredients mixing well. Knead 20 times and roll out 1/4" thick.
- Cut with biscuit cutter or 1" drinking glass. Butter biscuits with brush and stack in twos, let rise for 2 hours.
- Bake at 425 degrees for 10 to 12 minutes, or until brown.
Nutrition Facts : Calories 257.6, Fat 9.3, SaturatedFat 5.7, Cholesterol 24.1, Sodium 318.9, Carbohydrate 37.9, Fiber 1.2, Sugar 7.8, Protein 5.5
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