I remember eating biscuits when I was younger. They were always drop biscuits, like little bumps on the baking sheet. They were always made with a pasty Bisquick base. And then I made biscuits from scratch. I will never go back!
Small pats of butter cut into the flour, kneaded slightly, cut into simple squares and placed in a heated oven to puff up just so. But what would happen if those square puffs could be square towers instead? Biscuit towers? That is just what happened this week! I had bookmarked a recipe for Biscuit Muffins by Daily Specials and finally took the time to try them.
Imagine the delight when I opened my oven and found these cute biscuit towers sitting in the muffins cups I had placed them in! Adorable!
- 2 1/2 cups flour
- 1/4 cup sugar
- 1 tablespoon plus 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 100 grams butter, cold and unsalted, and cut into small pieces
- 1 cup plain drinkable yogurt (substitute with sour cream or buttermilk)
- Preheat oven to 350F degrees.
- In a large bowl combine flour, sugar, baking powder, baking soda, nutmeg, and salt. Cut the butter into the flour mixture until coarse crumbs are created. Pour in the yogurt and mix until dough forms a sticky mass, about 30 seconds, just to bring the dough come together. Lightly dust a work surface with flour. Dump the dough out, sprinkle the top with flour, and knead gently, 6-8 times. The dough should remain soft and sticky. Cut the dough into 12 equal portions, and place in standard sized muffin cups coated with cooking spray. Bake at 350F for 25-35 minutes, or until golden brown.
- Remove pan from oven, and transfer muffins to cooling rack to cool for a few minutes before serving.