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So last week I posted a recipe for a single serve Parmesan Herb Biscuit Muffin, and I’m following up with a recipe for a batch of 6 similar biscuit muffins! I’ve received good feedback on the single serve version, so I think you’ll like these as well.
These biscuit muffins (my term for a sturdy, savory muffin) are the perfect accompaniment to soup, sausage gravy, or dippy eggs. Everyone keeps asking me what dippy eggs are, which makes me laugh because that’s what I’ve always grown up calling eggs with runny yolks. I love to toast leftover muffins and eat them with butter, and I’m sure you could slice them in half, top them with butter, garlic powder, and some mozzarella cheese and broil them as garlic bread to accompany your spaghetti (served over spaghetti squash or broccoli) or lasagna (Lazy Lasagna from the Trim Healthy Mama Cookbook, that is). Or make breakfast sandwiches with biscuit muffins, eggs, melty cheese, and BACON! The possibilities are endless.
You can have one of these muffins in a THM:FP setting, but any more than that will put you into S territory.
As always, you can check out the Notes section of the recipe for answers to FAQs.
Some other pages you might enjoy:
- Starting THM
- my picture recipe index
- my breads recipe index
- Substitution FAQs and Baking Tips
- a sausage gravy recipe to go with the biscuits
You can find this recipe in my cookbook, Necessary Food.
- ¾ cup Briana's Baking Mix*
- ¼ cup grated parmesan cheese (the kind from the green shake container)
- 2 tsp. baking powder
- 1 tsp. Italian seasoning
- ½ tsp. garlic salt
- ¾ c egg whites
- 6 T water
- 2 T Greek yogurt
- Additional Italian seasoning and parmesan cheese for topping
- Whisk the dry ingredients. Add the wet ingredients and mix well. Divide the batter among 6 greased muffin tin holes and bake at 350 degrees for 22-24 minutes or until dry on top and no longer soggy in the middle. For best results, let the muffins sit for 5-10 minutes before slicing and serving. Yields 6 muffins
- You can have one of these muffins in a THM:FP setting, but any more than that will put you into S territory.
Briana’s Baking Mix recipe
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So good. Try slicing one open and putting a fried egg in it. 🙂
Can I use garlic powder in place of the garlic salt and add a bit more salt?
I don’t see why not!
My husband & I both loved these!
My husband loved these, Briana. Thanks for another terrific recipe.
Briana, please help. I made your white cake recipe but added a bit more sweet and some lemon flavor. It turned out fine, I suspect how it was meant to. But it has the same mealy texture of all the THM baked goods I’ve made so far. My poor hubby made the following comment ‘I no longer get excited about baked goods anymore’. He wasn’t being mean. The truth is that they all have that mealy texture. I did make my baking mix with brown flax meal as it was all I could find. Is it possible that this difference is causing the icky texture? Or, is there any other alternative? Can Sprouted Flour be used? Or even a blend of regular flour with baking mix to achieve a better texture? I love all the work you put in and I’m sure I’m not the first with this issue. I don’t mean to complain, but I’d really like to make baked goods that we all truly love. So far, everything has had this reaction.
Hi Danielle! First off, I hate dark flaxmeal with a passion, so that very well could be part of your issue. I buy golden flax seeds at a bulk food store and grind them in a coffee grinder to make my own golden flaxmeal inexpensively. 🙂 The flavor is so much better. You can use sprouted flour in E settings, but using it in S settings would give you a crossover (and you’d need to experiment with how much to use in place of other flours and baking mixes since they all soak up varying amounts of liquid). Regular flour is completely off plan so I can’t recommend that. Part of the texture issues could just take some getting used to, and very likely you’ll find that the longer you’ve been away from regular flour, the less you’ll notice textures that are different from the norm. Alternative baked goods can and should be very enjoyable of their own accord, though! What baking mix/blend are you using?
I am using your blend, but with the regular flax meal.
Thanks so much for the input. I hate to throw out what I have, but maybe that will be best. I will get some golden flax and try it.
Hang on to it – maybe in the future once your taste buds adjust you could use at for at least part of the flours in recipes in combination with something else. 🙂 My blend has a large quantity of coconut flour in it which makes it drier than a lot of baking mixes out there. Maybe you should look around on Pinterest and find a baking mix that measures more like THM Baking Blend and uses more of a combination of flours (I use a lot of coconut flour because it’s cheap and I’m used to baking with it). Make small batches of a few different ones and see if one of them more closely mimics what you’re used to. 🙂
The flavors in this were very good and went great with our meal.
Mine turned out a little dry-I used the thm baking blend and may try a little less next time.
Thanks for the feedback!
I used 3/4 cup of THM Baking Blend and these were absolutely amazing!! It was perfect with the sausage gravy. My husband was raving.