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!
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? 😋)
- 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.
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.
4. Divide the batter evenly into the 12 muffin tin cups. Bake for 17 minutes or until the tops start to turn golden brown.
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.
Other muffin tin recipes
5-Ingredient Biscuit Muffins
- 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
- 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.
- Add 1/4 teaspoon of salt along with the dry ingredients, if using unsalted butter.
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