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“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.
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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!
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I was craving a biscuit in a bowl type breakfast, so I made this in a large Pyrex round dish in the microwave for roughly 3 minutes. Topped with scrambled eggs, chopped bacon and a sprinkle of cheddar cheese. Very yummy!
That’s a neat idea!
If I wanted to make this with oat flour, how much do you recommend I start with?
I would start with 3 T., but you’ll probably need a little more because oat flour isn’t as dry as my baking mix. I’m not sure how the texture would be, though, since oat flours tends to be on the gummy side. I have a feeling you may need to tweak a few other things as well. I’ve experimented with some oat flour single-serve muffins and the egg ratio here is probably a bit too high for use with oat flour. It would be worth a try, though!
Very good. I appreciate all your hardwork that went into your cookbook.
Yummo! Another Briana recipe that will go on my frequent flyer list. This drive thru Sue had to try it out in the microwave and it turned out great. Used it for an egg sandwich. And than I had visions of breakfast casserole, so mixed up another 1/2 batch and now tomorrow mornings breakfast is waiting for a quick microwave in the morning. I’ve gotta say too Briana, while I’m commenting (my comments are rare) that I appreciate your choice and sharing of music too. Your Sacred Music playlist is my go to music list, and I enjoy seeing what you new videos you add to the list. 🙂
I’m so glad you enjoyed it, Brenda, and thanks for letting me know that it works in the microwave! I’m so glad you enjoy the music – it’s a very special part of my life and it’s good to know that someone else enjoys it too!
Sounds so Yummy!
Pizza Muffins used to be a favorite here so I’m going to add some pepperoni to these!
Great idea!
Can’t wait to try it! Unfortunately, I am full of French Toast in a Bowl! ?
Looks great! Can’t wait to try it!! 🙂
Can it be microwaved ? If so details please..
I haven’t tried that, but in general I prefer the texture of baked things versus microwaved. You’re welcome to give it a try, though.