This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.
“What is a biscuit muffin?” you may ask. I really don’t know. This isn’t a biscuit, but it’s a savory muffin with some biscuit-like qualities, so I decided on a name compromise.
A larger batch recipe based off of this single-serve beauty is headed your way very soon! (Update: here it is!)
I have tried many single-serve muffins and breads, usually with less-than-stellar results. I knew I wanted to have such a recipe using my baking mix in my upcoming cookbook, so I just kept experimenting. Finally I hit upon the right ratios of flour, water, and egg to produce a result that’s not gummy, not eggy, and just generally pretty good. Breads made with alternative flours are just plain hard to get right (as I found out when coming up with my basic bread recipe here)! They’re actually more difficult for me to concoct than sweet baked goods are…quite possibly because I have more experience with the latter…lol.
As a poppy seed ham and cheese sandwich (the poppy seed spread will be found in my upcoming cookbook)…
There are many different ways in which you can use this muffin. I prefer to bake it in a 2-cup glass dish like this one for a sandwich-sized circle that I can slice in half and use for grilled cheese or another sandwich of some sort (pictured below). Baking the biscuit muffin in the 2-cup glass dish doesn’t take as long as baking it as a muffin, and it bakes more evenly in the center (although I’ve baked it in a muffin ramekin as well, as you can see in the pictures). You can use your biscuit muffin to make a breakfast sandwich, as an accompaniment to soup, as toast to sop up egg yolk from your dippy eggs, or as a vehicle for my favorite sausage gravy! I bet it would also be great topped with butter, garlic salt, and cheese and broiled as garlic bread. Yum!
Need some soup ideas? Click here!
How about a great family-friendly sausage gravy recipe? Right here!
Click here for a batch of 6 of these muffins!
As always, remember to check out the Notes section of the recipe for answers to FAQs. 😉
Trim Healthy Mamas, this muffin can just sneak in as a FP if you don’t top it with any additional fats. For all practical purposes, it is an S (albeit a very light one).
You might also enjoy:
- Starting THM
- my picture recipe index
- my “Breads” recipe index
- a list of my single-serve recipes
- a list of recipes using my baking mix
You can find this recipe in my cookbook, Necessary Food.
You can find Briana’s Baking Mix recipe here.
- 3 T Briana's Baking Mix*
- 1 T grated parmesan cheese (the kind from the green shake container)
- ¼ cup egg whites
- 3 T water
- ½ tsp. baking powder
- Dash each of garlic salt and Italian seasoning
- Additional parmesan cheese and Italian seasoning for topping
- Mix all ingredients together, top with additional grated parmesan cheese and Italian seasoning, and bake in a greased ramekin of your choice of size (this is a single-serve biscuit muffin) until the top is golden brown and the center doesn't feel squishy. I like to bake this in a greased circular 2 cup Pyrex bowl, then slice it in half and use it for a sandwich. When I bake it in that container, it takes about 25 minutes at 400 degrees.
- In a smaller muffin-shaped ramekin you'll need to bake a little longer.
- For best texture, let the biscuit muffin sit a few minutes before slicing.
- These muffins are great sliced and toasted!
Leave a Reply