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.
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.
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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
Yes, you can use premade dough instead of making it from scratch like we do in this recipe.
Yes, you can prepare the cups the night before and bake them in the morning. Alternatively, bake them fully and reheat as needed.
Certainly! Use two muffin tins or bake in batches to make more servings.
Breakfast Biscuit Cups
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.
Amber
Wanting to make these but I have a question. What do I do with the reserved ¼ cup of cream?
burntapple
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!