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Biscuit Muffins (5-Ingredients!)

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These Biscuit Muffins are perfect for when you need a little something to dip into your soup or stew. You need just 5 staple ingredients and less than 30 minutes!

a biscuit muffin on a cream-coloured plate in front of a blue background

With a slightly crisped outside and warm and fluffy inside, these easy biscuit muffins are the perfect companion for soups, stews or any dish that can be scooped or dipped.

Reasons to love these Biscuit Muffins include

  • they pair well with just about every savoury recipe
  • you need just 5 common ingredients
  • it’s a quick recipe – less than 30 minutes from start to finish
  • they have a super cute muffin shape (doesn’t everything taste better in muffin form? ????)
A biscuit muffin broken in half to show the texture, held by a child's hands

Ingredients

  • All-purpose flour – 2.5 cups (320 g)
  • Baking powder – 1.5 tablespoons
  • Garlic powder – 1/2 teaspoon
  • Butter – 1/2 cup (1 stick), cold. I used salted butter, but you could use unsalted and add 1/4 teaspoon of salt along with the dry ingredients.
  • Milk – 1 1/4 cup

How to make them

1. Preheat oven to 400 °F and grease a 12-cup muffin tin. Whisk together the all-purpose flour, baking powder and garlic powder in a large bowl.

2. Cut the butter into small-ish slices, then use a pastry cutter or your hands to combine it with the dry ingredients until the mixture looks crumbly. You can leave some pieces of butter about the size of a pea.

A pastry cutter blending butter into flour in a glass bowl next to a light blue linen

3. Slowly add the milk to the flour mixture and stir until just combined. I found this easiest to do with a spoon. Do not over mix.

biscuit muffin batter in a glass bowl next to a light blue linen

4. Divide the batter evenly into the 12 muffin tin cups. Bake for 17 minutes or until the tops start to turn golden brown.

biscuit muffin batter in a muffin tin prior to baking

Tips for Success

1. Use cold butter. Cold butter creates air pockets between the strands of gluten in the batter. During baking, steam from the liquid in the batter pushes the gluten strands apart, producing a flakier, fluffier texture.

2. Do not over mix the batter. Over mixing batter can cause the development of excess gluten in parts of the batter, causing a tougher texture. This can also cause large, narrow air pockets in the biscuit.

3. Get them in the oven as soon as possible after adding the milk. The milk activates the baking powder, which starts to release carbon dioxide when combined with liquid. Baking powder is double acting, so it’s activated first by liquid and again by the heat from baking. You want the full benefit of leavening from the carbon dioxide to expand the air cells in the batter during baking, so the sooner the batter gets in the oven, the better.

biscuit muffins piled up in a white bowl on top of a light blue linen

Other muffin tin recipes

a biscuit muffin on a cream-coloured plate in front of a blue background

5-Ingredient Biscuit Muffins

Laura Lawless, BASc
These Biscuit Muffins are perfect for when you need a little something to dip into your soup or stew. You need just 5 staple ingredients and less than 30 minutes!
5 from 3 votes
Servings 12
Calories 177
Prep Time 10 mins
Cook Time 17 mins
Total Time 27 mins

Ingredients

  • 2 1/2 cups all-purpose flour (320 g)
  • 1 1/2 tablespoons baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 cup salted butter, cold (1 stick / 113 g)
  • 1 1/4 cup milk

Instructions
 

  • Preheat oven to 400 °F and grease a 12-cup muffin tin. In a large bowl, whisk together the all-purpose flour, baking powder and garlic powder.
  • Cut the cold butter into small pieces, then add to the bowl with the dry ingredients.
  • Using a pastry cutter or your hands, combine the butter with the dry ingredients until it looks crumbly. You can have some pieces of butter as large as a pea.
  • Slowly stir in the milk until it's just combined with the flour mixture. Do not over mix.
  • Divide the batter evenly among the muffin tin cups and bake for 17 minutes or until the tops start to turn golden brown.

Notes

  1. Add 1/4 teaspoon of salt along with the dry ingredients, if using unsalted butter.

Equipment

Muffin Pan
Measuring Spoons
Dry Measure Cups
Pastry Cutter

Nutrition Estimate

Calories: 177kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 81mg | Potassium: 214mg | Fiber: 1g | Sugar: 1g | Vitamin A: 261IU | Calcium: 101mg | Iron: 1mg
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I’d love to hear from you!

Portrait of Laura Lawless in a green sweater standing in front of white shelving filled with food photography props.

Hey, I’m Laura!

Creator of The Recipe Well


I love food and cooking, but hate doing the dishes. I use my nutrition degree to create easy, approachable recipes that will help you find your happy place in the kitchen.

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Recipe Rating




3 Comments

  1. LeeAnn McIntyre says:

    5 stars
    Delicious,fast and easy. I used sage instead of garlic and had them with chicken pot pie…yum!

  2. 5 stars
    These were super easy to make and were delicious with the Instant Pot Chicken Pot Pie recipe you posted 🙂 I liked the light garlic taste. They’re great heated up and served with a bit of butter.

    1. Laura Lawless, BASc says:

      So glad you enjoyed them! Thanks Julia!