Muffin-Cup Biscuits

Many Southerns take pride in making a good biscuit….and probably have a treasured family recipe that’s been passed down for generations.  However, if you’re not from the South or don’t like baking—but you do enjoy homemade bread, then muffin-cup biscuits may be for you.

I love this recipe for a number of reasons.  First of all, I have wonderful memories of learning to make these easy biscuits as a child. Secondly, this recipe is perfect, especially if you’re running short on time or groceries.  That’s because it only requires 3 ingredients and takes about 20 minutes to make.  The secret to these quick and delicious biscuits is mayonnaise.  You may be thinking….mayonnaise….in a biscuit.  Yuck!  If you’re not a fan of this condiment, then don’t worry.  There is no discernible taste of it.  It’s really just a substitute for the eggs and oil.  And, it helps to keep the biscuits from being dry.  Lastly, this recipe is a keeper due to its versatility.  The basic recipe is great.  But, add a bit of English cheddar and dill, and you have a savory biscuit full of flavor—perfect with soup or a salad. Or, if you’re in the mood for something sweeter, then add black currants, sugar, and rosewater.  And, voila, you have a scone-like creation to enjoy with your cup of tea.  I absolutely LOVE these biscuits!  You can be as creative as you like, and I’m fairly sure you’ll be pleasantly surprised with the outcome. 🙂


Muffin-Cup Biscuits

Makes 12 muffins



*Basic Version

2 cups of self-rising flour (*If you don’t have self-rising flour, use all-purpose flour and add 1 1/2 teaspoons of baking powder and a pinch of salt before adding milk and mayonnaise)

1 cup of milk (I use 2% milk)

6 tablespoons of mayonnaise (Hellman’s works better)

*Farmgirl’s Savory Version –Follow basic recipe and add the following ingredients:

1 cup of shredded English cheddar

1 tablespoon of fresh or dried dill

*Farmgirl’s Sweet Version –Follow basic recipe and add the following ingredients:

1/2 cup of demerara sugar

1/2 to 3/4 cup of black currants

1 tablespoon of rosewater or vanilla extract



–Preheat oven to 425 degrees F.

–Combine flour, milk, mayonnaise (and any other ingredients) in a bowl.  Mix with fork until ingredients are blended.

–Grease 12 muffin cups (I use Pam for baking cooking spray).  Spoon dough into cups.

–Bake in preheated oven for 15 minutes or until golden brown.  Serve hot.





  1. Oh yes! This is something that can be done on a weekday morning by a person even as brain-dead as I am before noon! I do not make proper biscuits on weekdays, but this, I can do at 7am! Considering the enjoyment we’ve gotten from the last recipe I took from you, I’m sure this will be a big hit, too. Nom nom nom! *bookmarks*

    Liked by 1 person

  2. OK I would not have thought of mayo but you make an excellent argument. I also like the idea of using muffin pan to bake them. Thanks for the great tips. Just in time my parents are arriving for an extended visit and I will be making some biscuits.

    Liked by 1 person

    • I certainly understand about the mayonnaise, but I promise you can’t taste it. I’ve never tried making these biscuits with whole wheat flour. The original recipe calls for self-rising flour; however, you may be able to substitute whole wheat flour as long as you add baking powder and a pinch of salt. Let me know if you try it. 🍪😉


  3. Girl you know I ❤️ a good biscuit and these look incredible!! I mean milk, flour and mayonnaise!?!? Who doesn’t have that?? Plus, all the flavorers that can be added…. salty, sweet, whatever you desire!! Honestly my mind is blown can’t wait to try these!! Hope all is well with you, farm guy and all the furry friends🐶🐑🐓🐈

    Liked by 1 person

    • Thanks so much, Melody. That means a lot coming from you!! I really appreciate the endorsement. I think these little biscuits are pretty good, and I hope you like them, too.

      Everyone on Green Hill Farm is well. Hope you all are, too! Thanks, Melody. 🙂 xo


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