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Biscuits baked golden in muffin cups are easy and delicious. Enjoy with butter and preserves.
Heat oven to 400°F. Place paper baking cups into 12 muffin pan cups. Set aside.
Combine flour, sugar and baking powder in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened.
Divide batter among prepared muffin pan cups. Bake 13-15 minutes or until lightly browned.
Serve warm with butter and jam or preserves.
Dietary Fiber: 0g
Tried it yesterday, and its so delicious.. thanks for the recipe dear :)
Great, quick recipe, except I used 1/2 c. butter instead. 3/4 Butter is too much! You don't need that much. Makes them too oily.
Really easy and fast to make...a nice addition to many dinners
I loved this recipe -- so easy and no rolling out biscuits. I'm a southern girl who loves biscuits, and these were delicious. I will definitely be making these again. thanks!!
You wouldn't need to use paper baking cups for these--just lightly spray the muffin pan.
These are easier to make with less clean up than traditional Biscuits but just as satisfying. Great recipe! I will bake these often.
What a great basic recipe. It bakes well as it is and goes well with LOL butter and preserves or jam. It reads well to me for accepting chopped dried fruit, citrus zest, and/or chocolate chips. I think I could use the basic recipe and add it to a 9" x 13" pan of hot and bubbly peaches, cherry or blueberry pie filling as Tablespoonfuls to create fruit dumplings, or to spread as a crust over the hot fruit and finish it in the oven. I'm going to try it as a base for scones as well.I like to bake and this recipe excites me with many possibilities.Thank you for the recipe.
Sounds alright but, I'll stick to my homemade biscuits with Land O Lakes Butter and Apple Butter.
I was looking for a quick yummy biscuit recipe...tried this one and love it!!
This is my new breakfast biscuit! I added about 1/2 teaspoon salt. And the mix is "biscuit-y rather than "batter-y" so don't worry if it's too thick. I might also use half the sugar if they're going to be eaten with jam. This is a keeper!
I loved the taste of the biscuits, but I think there was a little too much butter in them. It leaked out into the cupcake paper. Maybe 1/2 cup butter would be better.
Be sure to let them cool before trying to eat them; will crumble too much if you try to eat them too hot. Will go well with the chicken and dumplings recipe. So simple but so tasty!
These were GREAT- they were easy & quick ti make. Had them with a roast beef dinner. The next day with fresh strawberries. A MUST TRY
they are really quick and turn out awesome.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3349
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Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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