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
Ingredients:
*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
Method:
–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.
Enjoy!
Categories: Recipe
So simple and look delicious!
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Simple and delicious is a great combination! Thank you, Ritu. I hope you’re feeling better. 🙂
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Better than yesterday, but I have been given today off too to recover! Think I need it! Thanks Tonya!
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I’m sure the extra rest will be beneficial. Take care!
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Thank you. It made the world of difference xx
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😊
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Mouthwatering! Would love to put one in my mouth immediately! Great post!
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Thank you, Shivangi. They’re really good, and the scone-like biscuits were actually better the second day. 🙂
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Great Tonya, they just look so delicious😀
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😊
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nom nom nom!
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Haha! They are yummy. 😉
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Wow this looks delicious! I think I have to get out of bed again and help myself to a little something out of the kitchen. And I blame you entirely:))
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You’re funny! 😉 Enjoy your snack. Many thanks. 🙂
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Yum! And pretty easy. Thank you!
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You’re welcome! Thank you for visiting. 🙂
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Now this is MY kind of baking Tonya, lol! I’d definitely make a cheesy/herby version. Thanks for the recipe!
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Thanks so much, Kathryn. I’m happy you liked the post. I appreciate a straightforward recipe that tastes good, too. The cheddar/dill biscuits are great with tomato soup. 🙂
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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*
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You’re probably more with it than I am in the morning! But, it’s true. These biscuits are a cinch to make. I hope you all enjoy them. BTW: I use slightly rounded tablespoons of mayonnaise. Happy baking! 🙂
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Noted. Will do! 🙂 Needa find me some muffin fruits…
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I’d love to know whatcha think. 🙂
If they’re ever on the dry side, I’ll add extra mayonnaise. 😊
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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.
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That’s wonderful! Thanks so much for visiting. I hope you all enjoy the biscuits.
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Mayo is putting me off but I will try to believe you 😀 Can I use whole wheat flour instead of all-purpose?
*trying to be healthy* *ignoring the chocolate cookies I just gobbled*
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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. 🍪😉
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These look absolutely gorgeous, Tonya 🙂
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Thanks, Judy. 🙂
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Question, famous Southern baking farmgirl, can I use cupcake papers instead of the pam?
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You made me laugh! Not very famous–😊.
I’ve never used cupcake papers for this recipe, but I think it would be okay.
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I’ll let you know.
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Thanks.
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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🐶🐑🐓🐈
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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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They sound delicious, and I love simple recipes with limited ingredients!
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Thanks, Donna. Simple recipes with limited ingredients are the best. 😉
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I could eat these off the page..:)
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Haha! That’s a fantastic endorsement! Thank you very much, George. 😊
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Wow, Tonya! My mouth is watering and wish I kept flour since I have other ingredients! I passed my cupcake and cake pans to my daughter and daughter in law. 🙂
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Thank you, Robin. I love simple recipes. 🙂
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. Question, famous Southern baking farmgirl, can I use cupcake papers instead of the pam?
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Yes–I think cupcake papers would be fine. 🙂
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Looks so tasty!
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Thank you!
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