Here’s a cleaver little twist on your standard biscuit — it’s a muffin instead! I mean, it tastes just like your standard, flakey herb and parm biscuit — great with soup! — but “individually wrapped” like a muffin. Either way, tasty and a great accompaniment to soups or salads, or even for breakfast along side bacon and eggs. Best to use fresh herbs in this recipe, as the dried sort taste chalky!
Ingredients
2 3/4 cups all-purpose flour
2 teaspoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon table salt
2 cups 1/2 and 1/2 (or 1 cup whole milk + 1 cup cream)
4 tablespoons unsalted butter, melted
1/2 cup grated Parmesan
3 tablespoons fresh herbs, minced (I used basil, oregano and parsley)
Directions
These muffins come together very quickly, so in the interest of efficiency, start heating your oven before gathering your ingredients.
Heat oven to 450F. Line a standard muffin tin with liners. In medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Microwave half and half and butter until just warmed to body temperature (95 to 100F, 60 to 90 seconds, stirring halfway through microwaving). Stir warm dairy into flour mixture until soft, uniform dough forms. Mix in the parmesan and herb.
Spray 1/4-cup dry measuring cup or disher with vegetable oil spray. Drop level scoops of batter into the muffin cups, to 2/3 full. Respray measuring cup after every 3 or 4 scoops. Bake until tops are light golden brown, 10 to 12 minutes, rotating sheet halfway through baking. Serve warm. (Biscuits can be stored in an air tight container at room temperature for up to 36 hours. Reheat muffins in 300-degree oven for 10 minutes.)
