Savory Biscuits!





Introduction: Savory Biscuits!

Here's another quick-and-easy college-compatible dish I made a lot when I was a grad student- back in the dark ages. It's a great way to stretch leftovers, too.

Step 1: The Mix

The next step is to whip together some basic biscuit mix- oir just use a ready made mix, like this Jiffy brand. I like Jiffy as it's made here in Michigan by an old family owned firm. Call me old fashioned.

Step 2: This Is the Creative Part

Here's where the magic happens: To one small box of mix you add 1/2 cup water, and up to a cup of various additions. I used some leftover cappicola, fresh parsley, ground pepper, and chopped tomato. Grated or crumbled cheese is a great addition, as are just about any herb. It's cheap, it's easy; let your imagination run wild. Hey, how about corn-and-bacon muffins? Mmm.

Step 3: The Mixing...

Mix well, and place spoonfulls in muffin tins- or just drop them on a greased or oiled baking dish, or a sheet of alujminum foil, or an iron skillet. Whatever. If it can go in the oven, it's okay.

Step 4: The Finished Product

Mm, savory muffins! Great for breakfast, lunch, late night munchies, whatever.

More collegiate food coming soon, as well as my home made covert stereo microphones. Until then, more food ideas at



    • Science of Cooking

      Science of Cooking
    • Pocket-Sized Contest

      Pocket-Sized Contest
    • Paper Contest 2018

      Paper Contest 2018

    We have a be nice policy.
    Please be positive and constructive.





    Re corn muffin mix: Try adding a can of sweet corn, drained, and some chopped chilis. Trader Joe's has a version that's not overly hot. Even better: Chop up and fry four slices of bacon, and add that along with the corn. Most corn muffin mixes require around 1/4c of fat or oil. Using bacon fat results in delicious, smokey, heart-stoppingly good corn muffins or corn bread. Just keep your cardiologist on speed dial.

    Old fashioned! :) I love Jiffy, too. However, since leaving the country back in '93, there are no biscuits or, yea verily, biscuit mixes where I am. I have to make 'em from scratch. Do you think this might work with homemade biscuit dough?


    Of course. There's no difference.

    Okie dokie! Ta for the ideas, mje and take care!

    I've finally learned what 'cappicola' is! Prosciutto I've heard of, but it's outside my price range and I'm no college student! Now, a nice ham steak....think of dicing that up and stirring it in?


    Sure. Use your imagination. If you can imagine how it might taste- try it!

    I really enjoy your instructables. Thanks for taking the time!

    I'm disappointed, I thought I was going to learn a 'new' recipe for biscuits. My wife and I had an on-going argument about her mixes and my flour/sugar/baking powder/ water or milk & lard/bacon fat/shortening. Adding stuff to a MIX, well the mixture looks real good.

    I find the biggest difference to be in type of flour; I'd rather use a mix with soft southern wheat (Lilly White or Adluh flour) than make scratch biscuits with hard northern wheat flour. There's nothing to compare to a properly made southern biscuit. Unless it's a properly made southern cheese biscuit or sweet potato biscuit.

    I usually bring back flour, grits, and biscuit mix directly from the Adluh factory after visiting family in South Carolina, but you can also order online. They've got some recipes too. One of these days I'll get my shrimp grits recipe up...


    I'm waiting for those shrimp grits. My girlfriend did some of her medical practice in South Carolina, and she loooves grits.