An easy biscuit recipe with only 3 ingredients!

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Considering I’ve shared recipes for pumpkin bread, protein-packed banana bread, bacon ranch cheese bread and the perfect yeast rolls, it’s pretty obvious I love bread. So when my daughter came home from spending time with my in-laws raving about a new biscuit muffin recipe, I knew I would be on board!

I had trouble believing that three ingredients could turn into biscuits, but they did. Even better is they are ingredients we have at home. And since they take about 20 minutes from start to finish, they are great for weeknight dinners. This biscuit muffin recipe is definitely entering into our recipe rotation!

Making the dough

This recipe calls for self-rising flour. If you usually like all-purpose flour like I do, you can easily make it self-rising by adding 1-1/2 teaspoon baking powder and 1/4 teaspoon salt for each cup of flour. My daughter made it with self-rising flour with her Nana. With me she made it with all-purpose that we turned into self-rising. The biscuits turned out well both times. If you have all-purpose flour only, then your recipe will change to 5 ingredients with the salt and baking powder. But still not so bad, right?!

Get your oven preheating to 375-degrees, and then start by putting 2 cups of self-rising (or “doctored” all-purpose) flour into a large mixing bowl.

Next, pour in 1 cup of milk.

Finally, add 3 heaping tablespoons of mayonnaise. My daughter made these quite “heaping” when we made them. So good!

And then you want to make sure you stir the dough ingredients for this biscuit muffin recipe well together to combine them. Depending on the humidity or lack thereof, your dough may seem a bit dry. You can add up 1/4 cup additional milk if needed. You want the dough to be thick and a bit sticky, like this:

Baking the biscuit muffins

You’re ready to bake! Distribute your biscuit dough evenly into a muffin pan. Although my Rachael Ray muffin pan is non-stick, I still do a light spritz of non-stick cooking spray into the pan before adding the dough. We filled our muffin cups about 3/4 full, but they probably ought to be 2/3 full. I think this biscuit muffin recipe could certainly make 12 biscuit muffins; however, we ended up with only nine.

Bake the biscuit muffins at 375-degrees for 14 to 16 minutes until they are starting to get golden around the edges. They will still be pretty white like biscuits rather than golden like yeast rolls.

If you want, melt about 3 tablespoons of butter just before removing the biscuit muffins from the oven and brush butter over the tops. So delicious!

You can serve them however you’d like. Use them as a side along your meal.

Or make them into their own entree. The night we made them, I turned a couple into breakfast sandwiches for myself. One had precooked bacon with grape jelly and the other had a scrambled egg made in the microwave.

Serve them up warm or at room temperature. Put leftovers into a zip-top bag and store for up to 3 to 5 days.