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  • Laura Cognetti

No Mix Muffins

Sometimes it's nice to have a quick recipe that has the feel of a homemade baked good, but that doesn't take all the effort of a homemade recipe. I picked up my ShopRite order the other day, and I had requested Flaky Layers Biscuits from Pillsbury, but got Southern Homestyle Biscuits. Since I don't really make many recipes that go with biscuits, I needed to find a way to re-imagine them. (I had planned to use the Flaky Layers Biscuits for airfryer donuts.) When my kids were asking for muffins this morning this recipe was formulated. This recipe is easy, fast and delicious- and I can guarantee will not leave you with leftovers. One of the things I love about it, is that since it's a savory biscuit base it isn't overly sweet. But, each bite has the perfect hint of sweetness.

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As always, gather all your ingredients. I used Madagascar Vanilla Bean Paste, but you can use vanilla extract in the same amount. Preheat your oven to 350 degrees.

Melt your butter, and add the vanilla too it. The vanilla will naturally sink to the bottom, so you will need to use the pastry brush to mix it up before each brush stroke when brushing your muffin cups. Brush 8 muffin cups to prepare them for the biscuits.

To get the biscuit to fit into the muffin cup, you may need to shape them slightly. Place one biscuit per prepared muffin cup, and gently press down to try and get the air out.

Once all of your biscuits are in the muffin pan, brush each biscuit with the butter/vanilla mixture and then top with cinnamon sugar. Place in the oven and bake for 20 minutes.

Once done baking, place the muffin tray on a cooling rack and allow to cool for 5 minutes.

After five minutes, gently remove from muffin tray and enjoy!

No Mix Muffins

1 roll Pillsbury Grands! Southern Homestyle Biscuits – Butter Tastin’

4 Tablespoons salted butter, melted

1 teaspoon vanilla paste or extract

2 Tablespoons sugar

1 teaspoon cinnamon

1. Preheat oven to 350 degrees. Mix vanilla and melted butter together in a small dish. Combine sugar and cinnamon and reserve on the side.

2. Brush 8 muffin cups with the butter/vanilla mix. You will need to use a pastry brush and continue to mix as you go along as the vanilla will naturally settle to the bottom.

3. Place one biscuit per prepared muffin cup, you can need to gently reform the biscuit to fit the space. Press down to try and get the air under the biscuit out.

4. Brush the top of each biscuit with the butter/vanilla mix and cover the top with the cinnamon sugar mixture.

5. Bake for 20 minutes. Allow to cool on a cooling rack in the pan for 5 minutes before gently removing. Enjoy!

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