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.
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.