What, you ask? Are they biscuits or are they rolls or are they muffins? Well in truth they have a bit of an identity crisis. They have a texture similar to dinner rolls but they have no yeast in them….and they are made in a muffin tin. So I named them Biscuit Muffin Rolls.
One bowl, one spoon, eight little muffin cups makes for a super easy clean-up too. Don’t you think?
I played around with the ingredients, keeping the basics the same, but added 1 tsp of freshly ground pepper and 1/2 cup of grated parmesan cheese and swapped in 1/2 regular flour and 1/2 cup ground flax seed flour with delicious (extra nutritious) results. Replacing regular flour with whole wheat flour works very well too.
And since I’m big on leftovers I doubled the recipe so we could have these tasty morsels for breakfast the next day.
Especially yummy with a smear of Blueberry Jam.
Now wasn’t that easy?
Biscuit Muffin Rolls
- 1 Cup Flour
- 1 Tsp Baking powder
- 1 Tsp Salt
- 1/2 Cup Milk
- 2 Tbsp Mayonnaise
- 1 Tbsp Butter Melted
- Stir flour, baking powder and salt together
- Whisk milk and mayonnaise until well combined
- Add milk mixture to flour mixture, stirring until combined
- Spoon mixture into prepared muffin cups if using the Omnia stove top oven or into a prepared muffin tin if using a conventional oven
- For the Omnia users: Place muffin cups in Omnia pan, cover and set on pre-heated base pan and cook for five minutes on high. Reduce heat to medium low and continue cooking until toothpick test comes out clean and tops are lightly browned. About 20 minutes
- For conventional oven users: Cook in a pre-heated 350 °F oven (177 ° C) for about 25 minutes or until toothpick test comes out clean.
- Brush each with melted butter and serve warm