The Passing of a Great Chef

I recently learned that the renowned chef of Cajun cooking, Paul Prudhomme, passed away in 2015. Chef Paul became a celebrity chef in the 1980’s when he brought Cajun cooking to national attention. He had a restaurant in New Orleans named K-Paul’s Louisiana Kitchen.

The most famous of his recipes and the most ordered entrée at his restaurant was Blackened Redfish. This started a trend of “blackened” fish entrees at restaurants across the country and was achieved by cooking the fish at high temperatures. In fact, the recipe for Blackened Redfish in his cookbook states to “heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom – the skillet can’t be too hot for this dish.”

A Memorable Evening

I was in New Orleans in the early 80’s, attending the American Dietetic Association’s Annual Meeting. As it turned out, several of my friends and I were fortunate enough to dine at K-Paul’s Louisiana Kitchen one evening for dinner. (I ordered Blackened Redfish – big surprise!) Chef Paul was present that evening and he graciously autographed his cookbook, Chef Paul Prudhomme’s Louisiana Kitchen, for me. The food was great and we had a wonderful time at K-Paul’s.

Southern Biscuit Muffins

One of my favorite recipes in Chef Paul’s cookbook is Southern Biscuit Muffins.  Southern Biscuit Muffins have the texture of a biscuit but they are baked in a muffin tin so they look like muffins. To prepare Southern Biscuit Muffins the dry ingredients are mixed together, then butter is cut into the flour mixture until the mixture resembles cornmeal. Milk is mixed into the dry ingredients until the dry ingredients are just moistened.

The batter, which looks more like biscuit dough than a muffin batter, is portioned into a muffin tin and baked at 350° F. for 20-25 minutes.  The finished muffins have a thick crust with a cakelike center.

Chef Paul’s original recipe gave instructions to work the butter into the dry ingredients by hand. I used my food processor instead, which resulted in the mixture resembling coarse cornmeal, which was the desired consistency.  Below is the printable recipe for Southern Biscuit Muffins:

Southern Biscuit Muffins
Yields 12
A biscuit-like batter baked in a muffin tin that makes a wonderful quick bread!
Write a review
Save Recipe
Prep Time
10 min
Prep Time
10 min
  1. 2 1/2 cups all-purpose flour
  2. 1/4 cup sugar
  3. 2 1/2 tablespoons baking powder
  4. 1/4 teaspoon salt
  5. 1/4 pound (1 stick) plus 2 tablespoons unsalted butter, softened
  6. 1 cup cold milk
  1. In a bowl, combine the flour, sugar, baking powder and salt; mix well, breaking up any lumps.
  2. Work the butter in by hand until the mixture resembles coarse cornmeal, making sure no lumps are left.
  3. Gradually stir in the milk, mixing just until dry ingredients are moistened. Do not overbeat!
  4. Spoon the batter into 12 greased muffin cups.
  5. Bake at 350 degrees F. until golden brown about 25 minutes.
  6. The finished muffins should have a thick crust with a cakelike center.
  1. The butter can be cut into the flour mixture quite well by using a food processor if you prefer.
Adapted from Chef Paul Prudhomme's Louisiana Kitchen
Adapted from Chef Paul Prudhomme's Louisiana Kitchen
 These Southern Biscuit Muffins are delicious and go well with breakfast or soup or any time!

So in the words of Chef Paul, I wish you Good Cooking, Good Eating and Good Loving!

Rest in peace, Chef Paul.

Remember to Savor the Flavor!


**If you’d like to receive new Silver Foodie posts automatically, click here and complete the form that appears!

For my participation in many link parties and blog hops, click on Link Parties on the header menu bar.



Chef Paul’s Southern Biscuit Muffins — 20 Comments

  1. I do love a good biscuit ….and especially Southern biscuits. :)
    I’ve never thought to bake them in a muffin pan but I am making these in the morning ….will let you know..xo

  2. Hi Jen, Hope you enjoy the Southern Biscuit Muffins! I think this recipe is one of the best! Thanks for stopping by, Janet

  3. What a great muffin, it looks delicious and what a wonderful memory! Thanks so much for sharing with Full Plate Thursday and have a great day!
    Come Back Soon!
    Miz Helen

  4. Hi Miz Helen, Thanks for hosting Full Plate Thursday and for your kind comments. These muffins are wonderful – hope you like them! Blessings, Janet

  5. Yum, these sound so good and simple, which are some of the best recipes! Thank you so much for sharing with us at Throwback Thursday, we hope to see you again this week!

  6. Yum! I remember seeing him on tv when I was a youngun! Thanks for stopping by Throwback Thursday!! :)

  7. Thanks for sharing your amazing recipe with us on Weekend Bites! We featured it in this post:

  8. Hi Debi, Thanks for featuring Chef Paul’s Southern Biscuit Muffins on Week-end Bites! I’m honored! Thank you for hosting, Janet

  9. Oh my word!! These sound to die for! Thanks for sharing on the Thursday Favorite Things blog hop :)

  10. It’s my pleasure to link up with Thursday Favorite Things blog hop! Thanks for your comments and thanks for hosting! Blessings, Janet

  11. What a wonderful experience that must have been to dine at Chef Paul’s Louisiana Kitchen! The biscuit muffins sound amazing, and quick to make, which is always great! I can’t wait to try them out! Thanks! I would love if you would link up to Celebrate It! blog party. I know my readers would really love this recipe! Here’s the link, hope to see you there!

  12. Hi Teri, Thanks for your nice comments! I just visited your site, which looks quite nice, and left a few links there! Thanks for hosting, Janet

Leave a Reply

Your email address will not be published.

%d bloggers like this: