Fluffy Biscuit Muffins Recipe
- 1 cup self-rising flour
- 2 tablespoons mayonnaise
- 1/2 cup milk
- 1. Preheat oven to 425°. In a bowl, cut flour and mayonnaise together until mixture resembles coarse crumbs. Add milk; stir just until mixed. Spoon into four greased muffin cups. Bake 14-16 minutes or until lightly browned. Yield: 4 biscuits.
1 serving (1 each) equals 169 calories, 7 g fat (1 g saturated fat), 7 mg cholesterol, 412 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein.
Reviews for Fluffy Biscuit Muffins
"Made these today as a surprise for my husband for brunch. He said they were very delici-oh-so and restaurant quality. Made more right away. :)"
"I make these simple, tasty muffins using Bisquick instead of flour. No cutting, just stir all together."
"You won't find an easier recipe than this. The biscuits turn out light and fluffy. It may seem odd the put mayo in the dough but give it try. You don't taste it. I put mayo in my bread recipe in place of the oil sometimes and it turns out great tasting too."
"This recipe was so easy and very good. Being a southern girl, I used buttermilk instead of milk and added 1/4 teaspoon soda to the flour mixture. I also used a pastry blender to work in the mayonnaise and it only took a few seconds to have it blended. This will be a regular recipe for breakfast and dinner."
"Mine were light and fluffy, the texture was great. I think the flavor was lacking a bit. We had to eat them with lots of butter and honey. I will try them again but with some added ingredients. It did take longer than I expected to get the mayo properly cut in. Good base recipe I think."
"These were pretty good. You don't really taste the mayonnaise at all, which is good because I don't like mayo at all. They were fluffy and had a nice texture. I don't have self-rising flour so I just added 1-1/2 tsp baking powder and 1/2 tsp salt as directed and it was delicious. The edges also crisp up nicely with a nice light fluffy interior."
"These didn't last five minutes at the table! Easy to multiply recipe to fit the size of your crowd!"
"Mine were very dense, not fluffy, and they didn't spread out in the muffin cups...flour was new...maybe I mixed too much after adding the milk? Any suggestions? Such an easy recipe with ingredients I'm never out of...I will figure out what I did wrong!"
"Doubled the recipe then added 1 tsp of nutmeg. Taste just like a donut. coat with butter then shake cinnamon / sugar over all."
"I love these! Previous attempts at biscuit making have failed. I am glad to find something quick and easy to make. They are so moist, soft and super delicious. I will be making them again and again. Thank you!!!"
"CWbuff have you ever tried using a food processor to cut the fat into the flour? If I had to wager a guess, I'd say you're giving up on the cutting process too soon maybe."
"Why is it that every time I cut in the fat, like butter or mayo, to the flour, it never seems to get all the flour and leaves a lot unmixed? I have to double or triple the fat to get all the flour incorporated. Is that because my flour tends to stand around because I don't bake a lot? Anyway, I doubled the mayo in this recipe and the biscuits still tasted like dry flour. Next time I will try tripling the mayo. This is very frustrating as it happens with just about every recipe which calls for cutting in fat till "represents coarse crumbs" I have ever tried."
"This made moist, delicious mini muffins rolled in butter then cinnamon sugar."
"One word -- terrible. They taste like flour, nothing else."
"I was nervous that they would taste like mayo, but they are amazing!!! Light and Fluffy. Yum!"
"Our Family really enjoyed this recipe. It truly is fluffy and soft. I tripled the recipe to make it a dozen instead of 4 and it worked great. The Biscuit Muffins were so good I made it two days in a row. And you will love how easy it is to make."
"20100:This note is from the Quick Biscuits Recipe:Editor's Note: If you don't have self-rising flour, add 1 tablespoon baking powder and 1 teaspoon salt to 2 cups all-purpose flour."
"Can I replace self rising flour by all purpose flour?"