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Charlisa's Extra-Good Sesame Drop Biscuit-Muffins

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Submitted by wolka

Sesame drop biscuit-muffins made with just five ingredients: self-rising flour, butter, sour cream, toasted sesame seeds, and paprika. Crispy edges, tender centers, and ready in 30 minutes.

YIELD

48 muffins

PREP

20 min

COOK

10 min

READY

30 min

Five ingredients. That’s all it takes to fill your kitchen with the smell of toasted sesame seeds and warm butter. These drop biscuit-muffins land somewhere between a flaky biscuit and a savory mini muffin, with crispy golden edges and soft, tender insides.

The sour cream is doing double duty here. It adds tang and moisture while keeping the crumb incredibly tender. Mixed with a full cup of softened butter and self-rising flour, you get a rich dough that needs zero kneading. Just mix until barely blended and drop by teaspoonfuls. Overmixing is the enemy: a shaggy, rough dough bakes up lighter than a smooth one.

Paprika adds a warm, earthy color and a hint of sweetness that plays well against the nutty sesame seeds. These bake fast at high heat, so park yourself near the oven. The line between golden brown and burned is thin with biscuits this small.

Pro Tips

  • “Barely blended” means it. Stop mixing when you still see streaks of flour. That’s how you get flaky layers.
  • Toast the sesame seeds before adding them. Raw sesame seeds taste flat compared to toasted ones.
  • Use a mini muffin tin for uniform size and shape. Drop biscuits on a sheet pan spread more and cook unevenly.
  • Pull them at the first sign of brown edges. They’ll continue cooking on the hot pan for another minute.

Variations

  • Add shredded cheddar and a pinch of cayenne for a cheesy, spicy version.
  • Swap paprika for smoked paprika for a deeper, smokier flavor.
  • Sprinkle extra sesame seeds on top before baking for a crunchier finish.

Ingredients

2 473
1 237
CUP ML BUTTER
at room temperature
1 237
CUP ML SOUR CREAM
½ 118
CUP ML SESAME SEED
lightly toasted
1 15
TABLESPOON ML PAPRIKA
1
X NONSTICK COOKING SPRAY
to taste *

Directions

Preheat the oven to 425℉ (220℃).

In a mixing bowl, mix the flour and softened butter with a fork until barely blended.

Add the sour cream, sesame seeds, and paprika and mix again until barely blended.

Spray baking sheets or mini-muffin cups with vegetable cooking spray.

Drop the dough by teaspoonfuls onto the pan or into the muffin cups.

Bake until brown around the edges, about 10 minutes.

Watch closely, for they burn easily.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 196g (6.9 oz)
Amount per Serving
Calories 858 71% from fat
 % Daily Value *
Total Fat 68g 104%
Saturated Fat 38g 190%
Trans Fat 0g
Cholesterol 147mg 49%
Sodium 1154mg 48%
Total Carbohydrate 18g 18%
Dietary Fiber 4g 17%
Sugars g
Protein 24g
Vitamin A 52% Vitamin C 3%
Calcium 47% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Sugar-Free
 
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