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    Home » Breakfast

    Breakfast Biscuit Cups

    Published: Mar 13, 2022 · Modified: Jan 2, 2025 by burntapple · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    Are you looking for a fast, easy, and satisfying breakfast option? You have to try these simple 3-ingredient breakfast biscuit cups! These versatile little delights are perfect for busy mornings, lazy weekends, or as a fun addition to brunch spreads.

    A top-down view of a white plate with three breakfast biscuit cups. Each cup is filled with different toppings:

Left cup: Topped with a fried egg, bacon, and a drizzle of honey.
Middle cup: Topped with a fried egg, bacon, and a drizzle of honey.
Right cup: Topped with a dollop of yogurt and strawberry jam.
In the background, there are two additional plates with biscuit cups and toppings. One plate has a biscuit cup with yogurt and strawberry jam, and the other plate has a biscuit cup with honey and a sprig of rosemary

    What are Biscuit Cups?

    Breakfast biscuit cups are a convenient, all-in-one breakfast item. The biscuits only need 3 ingredients. And then you fill them with your choice of breakfast favorites! The biscuit ingredients are baked in a muffin tin, creating portable, portioned cups.

    Jump to:
    • What are Biscuit Cups?
    • Ingredients
    • Instructions
    • Equipment
    • Substitutions
    • Storage
    • Reheating
    • Toppings
    • FAQ
    • Breakfast Biscuit Cups
    Three breakfast biscuit cups with different toppings on a white plate.

    Ingredients

    Just a few ingredients are needed to make these delicious biscuit cups:

    • Self rising flour
    • Salt
    • Cream

    Instructions

    • Preheat oven to 350 degrees. Lightly grease muffin cups.
    • In a bowl, stir together the flour, ¾ cup cream and pinch of salt. (Reserve remaining ¼ cup of cream). Knead dough with hands several times to form a dough ball.
    • Roll dough into tablespoon sized balls. Press 1-2 tablespoons of dough into each muffin cup and allowing dough to go up the sides. . (Your dough will make approximately 8-12 biscuits)
    • Bake at 350 degrees for 15-18 minutes or until edges of biscuit are lightly browned and centers are set. **If using eggs, place eggs in the cup prior to baking and bake for 20-25 minutes or until eggs are baked to desired consistency**
    • Remove from oven and allow to cool for several minutes before removing biscuits from muffin cups. Remove and fill with desired toppings (see notes for toppings) Serve.

    Equipment

    You will need a muffin pan for this recipe. We used regular sized muffin cups but jumbo would work as well.

    Substitutions

    There are several substitutions you can easily make to make these fit any dietary needs or preferences:

    • Gluten free: Make your biscuits gluten free by using gluten free self rising flour.
    • Low carb: You can make low carb biscuits by using keto self rising flour.
    • Dairy free and vegan: Substitute dairy free heavy whipping cream or plant based heavy whipping cream in place of the cream.

    Storage

    • Refrigerator: Store in an airtight container for up to 4 days.
    • Freezer: Wrap individually in plastic wrap and store in a freezer-safe bag for up to 2 months.

    Reheating

    • Microwave: Heat for 20-30 seconds for a quick breakfast.
    • Oven: Reheat at 350°F (175°C) for 5-10 minutes to maintain crispness.

    Toppings

    This is where you can just have a lot of fun! Fill your baked biscuits with toppings like:

    • Bacon
    • Sausage
    • Egg
    • Salsa
    • Cheese
    • Hollaindaise or Benedict Sauce
    • Cream
    • Fruit
    • Cream Cheese
    • Honey
    • Jam or Jelly
    • Chives
    • Ham or Canadian Bacon

    There are lot's of great biscuit recipes. My favorite are biscuits with bits of honeycomb inside. I've also made air fryer biscuits before. They have a nice crispy edge to them. And if I have leftover biscuit dough, they work perfect in this chicken dumpling with biscuits recipe.

    FAQ

    Can I use refrigerated premade dough?

    Yes, you can use premade dough instead of making it from scratch like we do in this recipe.

    Can I make these ahead of time?

    Yes, you can prepare the cups the night before and bake them in the morning. Alternatively, bake them fully and reheat as needed.

    Can I double the recipe?

    Certainly! Use two muffin tins or bake in batches to make more servings.

    A top-down view of a white plate with three breakfast biscuit cups. Each cup is filled with different toppings: Left cup: Topped with a fried egg, bacon, and a drizzle of honey. Middle cup: Topped with a fried egg, bacon, and a drizzle of honey. Right cup: Topped with a dollop of yogurt and strawberry jam. In the background, there are two additional plates with biscuit cups and toppings. One plate has a biscuit cup with yogurt and strawberry jam, and the other plate has a biscuit cup with honey and a sprig of rosemary

    Breakfast Biscuit Cups

    Traci Wennerholm
    3-ingredient breakfast biscuit cups are the ultimate solution for those busy mornings when time and energy are limited. With minimal effort, you can create a delicious, filling, and portable breakfast that suits a variety of tastes. They also look and serve up beautifully if you're wanting to make a simple brunch to serve!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    0 minutes mins
    Total Time 30 minutes mins
    Course Breakfast
    Cuisine American
    Servings 10 cups
    Calories 126 kcal

    Equipment

    • muffin pan

    Ingredients
      

    • 1 cup self rising flour
    • 1 cup cream
    • 1 pinch salt

    Instructions
     

    • Preheat your oven to 350°F. Lightly grease the muffin cups of a muffin tin.
    • In a mixing bowl, combine the flour, ¾ cup of cream, and a pinch of salt. Reserve the remaining ¼ cup of cream.
    • Knead the mixture with your hands several times until it forms a cohesive dough ball.
    • Divide the dough into tablespoon-sized portions and roll them into balls. Press 1-2 tablespoons of dough into each muffin cup, ensuring the dough extends up the sides to create a cup shape. This recipe makes approximately 8-12 biscuits.
    • Bake in the preheated oven for 15-18 minutes, or until the edges of the biscuits are lightly browned and the centers are set.
    • If adding eggs: Crack an egg into each dough cup before baking. Bake for 20-25 minutes, or until the eggs are cooked to your preferred consistency.
    • Remove the muffin tin from the oven and let the biscuits cool for a few minutes. Carefully remove them from the muffin cups.
    • Fill the biscuit cups with your desired toppings (refer to notes for topping suggestions) and serve.

    Notes

    see notes in post for substitutions, storage and reheating instructions. 

    Nutrition

    Calories: 126kcalCarbohydrates: 10gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 27mgSodium: 11mgPotassium: 35mgFiber: 0.3gSugar: 1gVitamin A: 350IUVitamin C: 0.1mgCalcium: 18mgIron: 0.1mg
    Keyword biscuit breakfast cups, biscuit cups, breakfast biscuit cups
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    Comments

      5 from 1 vote (1 rating without comment)

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    1. Amber

      July 26, 2022 at 8:51 pm

      Wanting to make these but I have a question. What do I do with the reserved ¼ cup of cream?

      Reply
      • burntapple

        July 28, 2022 at 10:29 pm

        Ugh, sorry. Depending on the type of gluten free flour that you use you may need to add it in a tablespoon at a time. If you don't need it, don't worry about using it!

        Reply

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