Buttermilk biscuit muffins

I’m going to be up front and tell you that I did not grow up in a Southern family.  While I did grow up in Virginia, my mom grew up in the midwest and her parents were from California, and my dad was born in France and was raised by a French mother.  Nobody in my family will lynch me for making “non-traditional” biscuits.  However, if you and your family have your religion based on southern buttermilk biscuits, you may choose to stop here. However, I guarantee if you taste these babies, you will convert.  I actually was planning to make traditional buttermilk biscuits, but I didn’t want to make a dozen of them.  Biscuits always taste the best right out of the oven, and just don’t taste the same as leftovers.  So, I followed my recipe, cutting in half every ingredient.  That is, every ingredient except for the buttermilk.  I realized it only after pouring my whole amount of milk into my food processor, and watched it get completely absorbed by the flour.  There was no way to pour it out, so I decided to keep going with the recipe.  The dough was too wet to actually form into a ball, so I scooped it out into muffin cups and baked them for the same amount of time prescribed.  I was beyond excited that they came out into perfectly tender, flakey, buttery biscuit muffins.  They’re delicious with jam or honey and butter, or plain and serve them with gravy or with soups.  The only thing you may not be able to do with them as you would a traditional biscuit is make them into a sandwich because they’re so delicate.  As an added bonus, these are quick to prepare as long as you have a food processor.

This recipe makes enough dough for 6 muffins.


  • 1/2 c unbleached all-purpose flour
  • 1/2 c plain cake flour (if you don’t have cake flour, substitute with all-purpose flour and use 1 Tbs more buttermilk)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 4 Tbs (half a stick) cold, unsalted butter, cut into 1/4″ cubes
  • 3/4 c cold buttermilk OR
    • Pour 1 Tbs lemon juice or white vinegar into a measuring cup.  Then, pour enough milk (nothing less than 2%- whole or even half & half is best) to fill to just above the 3/4 cup line.  Stir with a fork and allow to sit in fridge until ready to use.


  1. Adjust oven rack to the middle position and heat to 450 degrees.
  2. Place all the dry ingredients into the food processor fitted with the metal blade.  Process with six 1-second pulses.  Or use a whisk and combine.
  3. Remove the cover of the food processor and distribute the butter pieces evenly over the dry ingredients.  Cover and process with twelve 1-second pulses.  If making by hand, use two knives, a pastry blender, or your fingers to quickly cut in the butter until the mixture resembles coarse meal.


  4. If using the processor, remove the cover and pour the buttermilk evenly over the dough.  Process until the dough is completely combined, and there are no more flour pockets.  If making by hand, stir in the buttermilk with a rubber spatula or fork until completely combined.  The dough will be fluffy with lots of air bubbles.

5.  Scoop out with a rubber spatula into a greased muffin tin, or the silver muffin cup liners.  I used paper ones because that’s all I had, and they work, but when you want to eat them warm, some of the muffin sticks to the paper.

6.  Bake until the tops are light brown, 10-12 minutes.  Serve immediately.



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