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.

Six Alabama muffin biscuits in a muffin tin.

Just when you think you’ve got it, when you think you’ve finally mastered the differences between scones, biscuits, fairy cakes, cupcakes, and muffins, along comes this recipe. Sorry, folks. If these weren’t one of our most popular items, one that many have asked us to share, we wouldn’t be putting you through this torture. These are tossed together like biscuits, but rather than putting you through the paces of biscuit making, this “shaggy mess” dough is chucked first into a muffin pan and then directly into the oven. Only butter is used versus a combination of butter and lard. As a result, these have a crunchy exterior and a tender but slightly dense, crumbly interior. They are fantastic as is, but you can also slather them with sweet, creamy butter and your favorite jam, and rest assured, you won’t care about any confusion they might have caused.–David Muniz and David Lesniak

LC No Going Back Note

Indulge in these shamelessly simple little hybrid hussies once and you just may find that there’s no going back to roll-out biscuits—at least not for weekday morning biscuit cravings, anyways. Oh, and the authors know exactly what they’re talking about when they counsel you to “slather them with sweet, creamy butter.” Boy, do they.

Muffin Biscuits

  • Quick Glance
  • (3)
  • 10 M
  • 45 M
  • Makes 12 standard muffins (or 6 jumbo)
5/5 - 3 reviews
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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.
 Originally published October 17, 2012.

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Recipe Testers' Reviews

We absolutely devoured these while they were warm from the oven. They were buttery and super tender. As they cooled, they got that crunchy exterior with a crumbly interior. But be forewarned, these muffins are enormous! Even in a standard muffin tin, these suckers have quite the muffin top (as will we once we finish them). Super dangerous, if you ask me! My husband rated these muffin biscuits “make-again good.”

Are they a biscuit or are they a muffin? Who cares when they have both awesome flavor and texture! Not to mention, they’re a dream to make in the mixer. The directions are clear and helpful. For my preferred taste, I may consider cutting back on the amount of sugar. However, nobody else complained. Outstanding—a real keeper!


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  1. I was disappointed in the recipe, but it might be because as I slowly added the buttermilk, it created a wet batter much like a cake and there is no way you could have pressed the dough, way too wet. Then, due to habit, I put papers into the muffin tins. The muffins turned out like a light cake with no crunch though they were brown on the top.
    They were light and edible but not close to a biscuit.
    That said, I cut the sugar to 5 tablespoons, and it was still too sweet for me, especially in a biscuit.
    I always appreciate the opportunity to try new recipes and thank you for this site.

    1. Thank you for sharing your experience with us, Russell, and we’re truly sorry that these didn’t turn out as well as you’d hoped. If you make them again, I’d suggest weighing your flour, and if the batter is becoming very wet as you add the buttermilk, hold back on it a little so you have more of a dough. We look forward to hearing about other recipes that you try!

  2. Has anyone made these with blueberries? Curious..there’s a place in Melbourne, FL called the Blueberry Muffin that makes a biscuit/muffin combo I’m trying to duplicate

    1. Hi Teri, we didn’t test the recipe with blueberries but I’d be willing to bet you could throw some in. Let us know!

  3. I just made these and they were great! They were a little bit too sweet so I would leave some sugar out next time, but I LOVE how easy they were. Definitely a keeper!

    1. Swell, majoichigo, many thanks for taking the time to let us know. And yes, by all means, tweak the recipe to your preference. That’s what these recipes are for, to make your own. Looking forward to hearing which recipe from the site you make next…

  4. Sometimes I have no idea what I’m doing with my life. It took me, like, five whole months to find these. I am about to go pick up buttermilk even though its seven in the morning!

  5. Realizing I am the only dissenter, I did not find the muffin biscuits remarkable in any way. They were far too dense and heavy. I was very suspicious of beating dry flour with a mixer and it turned into a white dust storm as I had anticipated. After they cooled I found them more palatable. Drop biscuits have been around for a long time, probably longer than the rolled out or kneaded variety, I would simply add another half cup of buttermilk and drop them on a baking sheet. Should you insist on the muffin variety, I found muffiin papers saved some mess and worked fine with a teaspoon of melted butter in each. Intriguing, obviously but, I won’t be making them again. I guess I’m a traditionalist …light, flakey, rolled out biscuits are for me.

    1. Marguerite, I can’t thank you enough for your comment. We welcome dissenters, as long as the comments are respectful, thoughtful, and add to the conversation and knowledge base of a recipe. Taste is simply that: a matter of taste. But your suggestions will be useful to someone who might feel similar to you. Danke.

      1. David, I do enjoy your newsletter tremendously, such an array of creative and, to me, mostly novel cooking ideas. As you took it, my critique was, as you pointed out, my point of view based on over 50 years of cooking. Thanks for the opportunity to expand my cooking experience.

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