Years ago in my college room mate days this farm girl from Ohio would sometimes make muffins for dinner instead of biscuits. It was a real simple recipe with flour, baking powder, a touch of sugar and I think milk. It wasn’t corn bread and not a biscuit; it wasn’t really sweet but had a bit of sugar in it. It was great with just about any supper dish and a change from biscuits and corn muffins. I’ve lost contact with her over the years and don’t remember the portions to get it right. Is there anyone out there know it, maybe someone from Ohio?
* 2 cups all-purpose flour (I measure by fluffing up the flour, then dipping the metal cup into the canister and shaking the flour)
* 1/4 cup all-purpose flour, for patting out the dough
* 1 teaspoon regular table salt
* 1 tablespoon baking powder
* 3/4 cup powdered sugar
* 1/4 lb ice cold unsalted butter,
* 3/4 cup half-and-half
1.Preheat oven to 400, I place a rack in lowest position in the oven.
2.Combine dry ingredients.
3.Cut in butter.
4.Stir in liquid until it just begins to pull from the sides- it will be pretty moist.
5.Spread 1/4 C flour on a pastry board and dump the dough onto the flour.
6.Gently turn the dough until all sides are covered with flour.
7.Knead by gently rubbing the dough into the flour, a scant 8 to 10 turns.
8.Pat the dough into a 1 inch thick slab.
9.Cut into rounds with a sharp round biscuit cutter- I use a 2 1/2 inch cutter-- you can push the scraps together to make room to cut a few more, try not to knead it too much.
10.Place on insulated cookie sheet about 1/2 inch apart.
11.Put in HOT oven and bake for 12- 15 minutes.
12.You can test by lifting the top layer of the center biscuit; if it's done it will look dry inside and the edges will be golden.
13.I get 9 biscuits when I use a 2 1/2" cutter.
From our Grammy Mull's Recipes
2 cups flour
¼ cup sugar
3½ tsp baking powder
¾ teaspoon salt
1 egg (beaten)
3 Tbs. shortening (melted)
1 cup buttermilk
Preheat oven to 350°
Kitchen Equipment Needed:
1. Mix dry ingredients in bowl.
2. Mix milk, egg and shortening.
3. Add all at once to dry ingredients. Stir quickly just until dry ingredients are moistened.
4. Pour batter into greased muffin tins, make each cup at least ¾ full.
5. Bake at: 350° for 20 25 minutes.
Serve with: Apple butter, Butter, Jams/jellies or Gravy
Number Of Servings: 6
Preparation Time: 10 min
Start to finish: 22 min
Categories: Menus Supper/Dinner, Muffins
This is great, thanks for posting it Mary!
I roll my eyes every time I get a biscuit recipe that requires rolling and cutting ... no time for that!
So even though I'm the "drop-biscuit" type, I can extend to a muffin tin, definitely.
And when the recipe comes with a recommendation for Apple Butter, it's 5-Star for me ... I always head over to Pennsylvania when I need more, and I ALWAYS need more!!
I have a great recipe for crock pot apple butter if you'd like it.
Yes!!! Yes, please!!
Does it contain sassafras? I'm not sure how much to add ...
I finally learned how to can, now where do I put THIS new equipment?
I think I need to learn carpentry and just build Shaker-style tall cabinets.
CROCKPOT APPLE BUTTER
Kitchen Equipment & Ingredients needed:
1 Crock pot (slow cooker) 6 quart size (if your Crockpot is smaller, reduce the ingredients proportionately)
Large utensil for stirring:(wooden spoon etc.)
Freezer containers (if freezing butter)
Jar grabber (to pick up the hot jars)
Lid lifter (has a magnet to pick the lids out of the boiling water)
1 Canner: (a huge pot to sterilize the jars of apple butter)
5 1/2 pounds apples-peeled, cored and finely chopped*
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/4 teaspoon salt
1 tsp. Unsalted butter (prevents sticking and/or scorching)
4 tablespoons grated lemon zest
3 cups sugar (optional)
*Types of apples you can use: Jonathan, Winesap, Stayman, Golden Delicious, Macintosh, or mix them for added favor.
If you use the sweeter apples, like Macintosh or Jonathan you may not even need to add sugar. This will emphasize the natural sweetness of the apples. I made it both ways turned out fine with or without sugar.
Bonus: Waste not, want not: Wash apples, remove apple stems, cut into four wedges, remove core, cut into cubes and chop in blender or food processor till consistency of thick applesauce. Skins too! Why waste the most nutritional part of the apple and there is no peeling. Add spices and then proceed with directions.
Combine sugar and spices; pour over apples and mix well.
Place apples in a Crockpot.*
Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking).
Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth, allow cooling. Spoon into freezer containers, leaving ½ in headspace, Cover and refrigerate or freeze, or
Place hot butter, in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process: in a water bath for 10 minutes. Remove to counter and allow cooling before storing in a cool, dry, dark place.
If you don't process in a water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year.
*I have a tall round Crockpot and I use a stainless steel bowl that fits on top for a lid, so I can stack the apples up, no worries they will cook down. Just gives me more butter.
This also makes a great food gift.
Thanks AuntieM, I do have a 6 quart crockpot, and will enjoy making this.
After reading up on sassafras, it's a substitute for the cinnamon, cloves, etc.
Very thorough instructions are much appreciated!