We’ve found how muffin tins transform everyday biscuits into perfectly portioned bites that bake quickly and evenly. They’re so easy to grab and they look amazing on any table.
We enjoy layering cheese and veggies for savory morsels or filling them with fruit for sweet treats. From busy mornings to casual gatherings these muffin tin wonders bring comfort and convenience to every occasion.
We love how simple biscuit dough is to work with since it pairs well with both sweet and savory ingredients. Whether we use homemade dough or store-bought biscuits these little cups never fail to impress.
Muffin Tin Recipes With Biscuits
We use our muffin tin to create individually portioned biscuits with minimal effort. We layer fresh ingredients into our dough bases for a variety of flavors. Here is how we do it:
- We preheat our oven to 375°F.
- We lightly coat each cup of our muffin tin with cooking spray for easy release.
- We flatten each round of biscuit dough into a circular shape.
- We press these dough circles into our muffin tin cups.
- We add savory or sweet fillings. We layer items like cheese and diced vegetables for savory cups or fruit preserves and chocolate chips for sweet cups.
- We bake until our biscuits turn a light golden color. We typically test for doneness at the 15-minute mark.
We adjust based on our preferred fillings and dough thickness. These perfectly portioned biscuit cups are quick to assemble and simple to customize. Below is a simple reference for baking temperatures and times:
| Oven Temperature (°F) | Approximate Bake Time (minutes) |
|---|---|
| 375 | 15 to 20 |
We enjoy these easy Muffin Tin Recipes With Biscuits by mixing and matching our favorite ingredients for effortless comfort any time of day.
Ingredients
We only need a few essentials to make our muffin tin biscuits. We can adjust each component for sweet or savory flavors.
Biscuit Dough
We can use either store-bought biscuit dough (one 16.3-ounce can) or make our own batch. Below is the homemade version for about 8 biscuits:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 tablespoon |
| Salt | 1 teaspoon |
| Cold unsalted butter | 4 tablespoons |
| Cold milk | 3/4 cup |
Optional Fillings
We can create endless flavor pairings using our favorite add-ins.
Savory ideas:
- Shredded cheddar cheese
- Diced bell peppers
- Crisp bacon bits
- Cooked and crumbled sausage
- Chopped onions
- Spoonful of fruit jam
- Chocolate chips
- A sprinkle of cinnamon sugar
- A swirl of peanut butter
- A drizzle of honey
Equipment
We rely on a few essential tools for our Muffin Tin Recipes With Biscuits to turn out tender and delicious. Here is what we keep ready for the best results.
Muffin Tin
We prefer a sturdy metal tin for even heat distribution, quick cleanup, and consistent biscuit browning. A nonstick finish or silicone coating also helps us remove each biscuit with minimal effort. We spray each cup lightly so our biscuits pop right out.
Mixing Bowls
We use at least two mixing bowls. One holds our dry ingredients. Another holds any fillings or wet components. Stainless steel or glass bowls resist odors and make cleanup easy.
| Equipment | Recommended Specs |
|---|---|
| Standard Muffin Tin | 12-cup capacity for uniform biscuits |
| Mixing Bowls | Minimum 2 bowls to separate tasks |
Directions
We glide through these steps to create muffin tin biscuits with minimal effort. We keep each stage simple so we can customize flavors to our liking.
Prep The Dough
We preheat our oven to 375°F. We dust our work surface with flour and place our biscuit dough on top. We roll or pat the dough into a rough rectangle. We then divide it into portions that can fit snugly in each muffin cup. We coat the cups with a light layer of nonstick spray.
Fill And Arrange
We press each dough portion into a muffin cup. We spoon in our choice of fillings such as shredded cheese, fruit jam, or diced veggies. We gently fold any edges over the fillings. We place the muffin tin on a sturdy baking sheet to catch any spills.
Bake
We place our muffin tin on the center oven rack. We let the biscuits bake until they turn golden on top and puff lightly. Our typical bake time is shown here:
| Oven Temperature | Approximate Bake Time |
|---|---|
| 375°F | 15 to 20 minutes |
We remove the muffins from the oven and allow them to rest for a few minutes. We then gently lift them out and enjoy while warm.
Serving Suggestions
Serve these Muffin Tin Biscuits warm to highlight their tender crumb. We enjoy pairing them with sweet or savory elements for anytime meals.
- Top each biscuit with butter and honey or jam for a cozy breakfast treat
- Split them open and tuck in scrambled eggs or bacon for mini breakfast sandwiches
- Plate them beside hearty soups or fresh salads to add comforting texture and flavor
- Create quick appetizers by filling each biscuit with spinach dip or warm brie and fruit preserves
- Repurpose leftovers by slicing biscuits and layering turkey or ham with crisp lettuce for miniature sliders
| Occasion | Serving Idea |
|---|---|
| Busy Mornings | Pair with coffee or tea and add fresh fruit for a quick meal |
| Brunch Spread | Top with gravy or scrambled eggs for a comforting start to the day |
| Lunch or Dinner | Accompany soups or stews for a filling side dish |
| Snacks & Parties | Fill with creamy dips for crowd pleasing finger food |
Make-Ahead Instructions
We can assemble and refrigerate our biscuit dough in the muffin tin for up to 24 hours before baking. We press the dough into each cup and cover it tightly with plastic wrap. Then we store it on a flat shelf in the refrigerator. When we are ready to bake we remove the wrap and place the muffin tin in the preheated oven for the usual bake time. This step helps us plan ahead for busy mornings.
For longer storage we can freeze unbaked biscuits. We fill the muffin tin with dough and place it in the freezer until the dough is firm. Then we transfer the dough cups to a freezer-safe container or bag. When we want fresh biscuits we thaw them overnight in the refrigerator and bake them as normal.
If we opt to fully bake our muffin tin biscuits ahead we let them cool completely. We store them in an airtight container to keep them moist. We can reheat them using the guide below for a quick and easy snack.
| Method | Storage Time | Reheat Temperature | Directions |
|---|---|---|---|
| Refrigerator | Up to 2 days | 350°F | Place on a baking sheet or oven-safe dish. Warm for 5 minutes or until heated. |
| Freezer | Up to 1 month | 350°F | Thaw in fridge overnight. Then reheat as above until warmed through. |
Conclusion
We love how these muffins easily fit into our busy routines and satisfy cravings day or night. Their fuss-free preparation and endless flavor pairings make them a go-to solution for every meal. Let’s keep exploring bold combinations that bring joy to our kitchen and delight to our table.
Frequently Asked Questions
Can I use store-bought dough for muffin tin biscuits?
Yes. You can use either homemade dough or a store-bought brand. Simply press the dough into each muffin cup, add any savory or sweet fillings you like, then fold or pinch the dough to secure the ingredients. Store-bought dough often saves time and still delivers delicious, perfectly portioned biscuits every time.
What’s the recommended oven temperature and baking time?
Preheat your oven to 375°F and bake for about 15 to 20 minutes. Keep an eye on the biscuits toward the end; they’re ready when golden brown and puffed.
Which fillings work best for muffin tin biscuits?
Try savory combinations like shredded cheese, bacon bits, or sautéed veggies. For sweet options, fruit jam, chocolate chips, or fresh berries are popular choices. You can even mix and match flavors to create a variety of tasty biscuit cups in a single batch.
What equipment do I need for muffin tin biscuits?
Use a sturdy metal muffin tin that offers even heat distribution. A nonstick finish or silicone coating simplifies cleanup and biscuit removal. Keep at least two mixing bowls handy—one for your dry ingredients and one for wet or savory/sweet fillings.
Can I make muffin tin biscuits ahead of time?
Yes. You can assemble the dough and fillings, then refrigerate the muffin tin for up to 24 hours before baking. For longer storage, freeze the unbaked biscuits. When you’re ready, bake them straight from the freezer or thaw in the fridge overnight for fresh, fuss-free biscuits.
How should I store and reheat leftover biscuits?
Store fully baked biscuits in an airtight container in the refrigerator. To reheat, pop them into a 350°F oven for a few minutes or microwave in short bursts until warmed through. These quick reheating methods help preserve the fluffy texture and savory or sweet flavors.