I have been making a batch of these simple biscuit muffins at least 2-3 times a week for months now. My whole family loves them. They are perfect for dipping in soup or stew or having butter and some honey or jam. This post contains affiliate links.
They don’t have butter in the recipe, but they remind me of deliciously fluffy biscuits.
Table of Contents
Why do I eat biscuit muffins all the time?
I’ve been thinking about sharing these biscuit muffins on the blog for awhile. The reason I make them so often is that the food I can eat is very limited right now because I have developed a rare syndrome called Mast Cell Activation Syndrome (MCAS).
Basically, my body reacts like I’m allergic to all kinds of things that I’m not really allergic to from food to medicine to even my bed sheets. You never know what will cause a reaction, even things you’ve eaten, been around, or used for years.
I think I’ve had this syndrome mildly my whole life, but it went to overdrive last November when I had an anaphylactic reaction to lidocaine after a dermatological procedure. Then, my body started going crazy.
I was having anaphylactic reactions all the time to all kinds of foods, but I thought I had developed a panic disorder. I started therapy, and it wasn’t helping. Then, I had a full blown anaphylactic reaction that landed me in the hospital. It was then I knew this wasn’t in my head.
A lot of people have stomach and intestinal issues related to MCAS. Unfortunately, mine is not really like that. Mine is hives all over my tongue that cause intense burning in my mouth and down my throat. Sometimes it starts burning my face, too. Often, it causes a lump in my throat that feels like my throat is closing up.
In May, after the biggest anaphylaxis, I had to basically reset all my food and start over completely. For 3 months now, I have been living on boiled chicken and these biscuit muffins. I just recently have been able to add fresh mozzarella cheese. These are the only foods I’ve found so far that don’t cause hives on my tongue.
Thankfully, my doctors have been able to stop the anaphylactic reactions with heavy doses of antihistamines. People with this condition take 3-4x the normal 24-hour doses of antihistamines.
Since November, I’ve lost 90 lbs. I haven’t found a single fruit or vegetable I can tolerate yet, but I have a new medicine I’m about to try that might give me back the foods I used to be able to eat.
This syndrome is also part of the reason why I haven’t been working here much lately. It’s so overwhelming and such an unknown disease that you really have to search for a doctor who knows what it is and how to treat it.
What do you need to make these Simple Biscuit Muffins?
- flour
- baking powder
- salt
- sugar
- oil
- milk
- water
You can make these in a bowl and mix by hand. You don’t even need an electric mixer or to knead the dough.
I have found these unbleached parchment cupcake liners to be the best for these biscuit muffins. They are the only cupcake liners I’ve found that are super easy to remove and don’t stick to the muffins at all. In fact, I now remove the cupcake liners as soon as the muffins are cool before I put them in storage.
How do you make Simple Biscuit Muffins?
Combine the flour, baking powder, sugar, and salt and gently combine. Then, make a well in the center of the dry ingredients.
Add the oil and milk and water to the well and gently mix everything together.
When it’s all mixed together fill the cupcake liners and bake for 22-23 minutes.
I like to use the largest cookie dough scoop in this set to fill the muffins.
I usually get 14-15 biscuit muffins per batch.
What ingredients can you substitute with these biscuit muffins?
For the oil, I use only pure canola oil as it’s an oil I don’t react to. You can also use vegetable oil or olive oil, and some people like to use Grapeseed Oil.
When I first started making biscuit muffins, I did not use milk as I had not reintroduced any dairy to my diet yet. I used all water in my biscuit muffins, and they came out just fine. Currently, for myself, I use half water and half milk, but I also make a regular version for my family with all milk and no water.
I know this seems like a lot of baking powder, but you are actually supposed to use 2 teaspoons per 1 cup of flour. So, if you want, you can actually increase the baking powder in this recipe to 8 teaspoons instead of 5 teaspoons. However, in my experimenting, I found reducing the baking powder didn’t significantly impact the rise and fluffiness of the biscuit muffins at all. I also use Rumsford brand of baking powder as it does not contain aluminum.
You can also substitute 2 teaspoons of baking soda & 1 teaspoon of white vinegar for the baking powder if preferred.
When I make this recipe, I use all organic ingredients for myself and A2 milk.
Can you freeze or refrigerate these biscuit muffins?
Yes! Place them in freezer bags and you can store them in the freezer for up to a month.
Part of my condition is keeping histamine low in my foods, so I cool my biscuit muffins for just a few minutes on the counter, then transfer them to zipper storage bags and keep mine in the fridge. They will last up to a week in the fridge.
I reheat one muffin for about 30 seconds in the microwave.
Make a biscuit “loaf” instead of biscuit muffins
You can making the entire batter as one loaf in a loaf pan versus in a muffin tin. The dough is a little runny, but it’s easy to transfer into a loaf pan.
I line the loaf pan with unbleached parchment paper before adding the dough.
After the loaf is completely cool, I slice it into 1/2 inch slices and store it all together in a zipper storage bag in the fridge.
Personally, I like the muffins better as I find the loaf gets a little crumbly as the days go by.
But, it works just great as a no yeast bread for making sandwiches, having cheese toast or toast with jam.
Metal Allergies and Food
During this journey I’ve been on, one thing I have been concentrating on is removing metals from my food as I suspect that might be why my mouth is reacting so much. I’ve had a metal allergy my whole life that is a real allergy and not just from my syndrome. I haven’t been able to wear any jewelry for years because I react to it, and recently I’ve been to a biological dentist to talk about replacing the crowns in my mouth that contain metal for glass ones.
It’s really surprising how much metal is everywhere. I’ve switched from making my biscuit muffins in my Kitchen-Aid mixer with a metal bowl and metal beater to a glass bowl and a plastic spatula. I’ve switched out my stainless steel measuring cups and spoons for plastic ones.
I’ve also traded my metal baking muffin pans for these gorgeous ceramic ones that I just love. They are heavy and bake my biscuit muffins just beautifully.
Simple Biscuit Muffins
Ingredients
- 4 cups all purpose flour
- 3 tablespoons white sugar
- 1 1/2 teaspoons sea salt
- 5 teaspoons baking powder
- 1/4 cup canola oil
- 1 1/4 cups milk
- 1 cup water (or 1 additional cup milk)
Instructions
- Preheat oven to 350 F degrees.
- Add cupcake liners to muffin pan.
- Combine all dry ingredients in a large bowl - flour, sugar, salt, and baking powder.
- Make a well in the center of the mixture.
- Add the oil, milk, and water.
- Mix until well combined.
- Fill each cupcake liner with dough.
- Bake for 22-24 minutes, until the tops are browning and a toothpick comes out clean in the center.
- Cool for a few minutes before serving or storing in fridge or freezer.
Notes
Oil
For the oil, I use only pure canola oil as it's an oil I don't react to. You can also use vegetable oil or olive oil, and some people like to use Grapeseed Oil.
Milk and Water
When I first started making biscuit muffins, I did not use milk as I had not reintroduced milk to my diet yet. I used all water in my biscuit muffins, and they came out just fine. Currently, for myself, I use half water and half milk, but I also make a regular version for my family with all milk and no water.
Baking Powder
I know this seems like a lot of baking powder, but you are actually supposed to use 2 teaspoons per 1 cup of flour. So, if you want, you can actually increase the baking powder in this recipe to 8 teaspoons instead of 5 teaspoons. However, in my experimenting, I found reducing the baking powder didn't significantly impact the rise and fluffiness of the biscuit muffins at all. I also use Rumsford brand of baking powder as it does not contain aluminum.
You can also substitute 2 teaspoons of baking soda & 1 teaspoon of white vinegar for the baking powder if preferred.
Organic
When I make this recipe, I use all organic ingredients for myself and A2 milk.
Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving: Calories: 187Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 2mgSodium: 414mgCarbohydrates: 31gFiber: 1gSugar: 3gProtein: 4g
Any nutritional information on thetiptoefairy.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
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