Here’s a complete guide for Biscuit Muffin Bread, including nutrition, macros, and a simple recipe outline.
Biscuit Muffin Bread – Overview 🍞
This is a hybrid between soft biscuits and a pull-apart bread or muffins:
- Fluffy, buttery, and slightly sweet
- Often baked in a loaf pan or muffin tin
- Can be served plain, with butter, jam, or cheese
Estimated Nutrition
Per slice (1/10 of loaf, ~50 g)
| Nutrient | Amount |
|---|---|
| Calories | 150–180 kcal |
| Protein | 3–4 g |
| Carbohydrates | 20–22 g |
| └ Fiber | 1 g |
| └ Sugars | 2–4 g |
| Fat | 7–9 g |
| └ Saturated Fat | 3–5 g |
| Sodium | 250–300 mg |
Macro Breakdown (approx.):
- Carbs: 50–55%
- Fat: 35–40%
- Protein: 10–15%
Adding cheese or sweet glaze changes calories and macros slightly.
Ingredients (Loaf Pan, Makes ~10 slices)
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup butter, cold, cubed
- ¾ cup milk
- 1–2 tsp sugar (optional, for slight sweetness)
- 1 egg (optional, for richer texture)
Instructions
- Preheat oven: 375°F (190°C). Grease a loaf pan or muffin tin.
- Mix dry ingredients: Flour, baking powder, salt, sugar.
- Cut in butter: Use a pastry cutter or fingers until mixture looks like coarse crumbs.
- Add milk (and egg if using): Stir until just combined. Do not overmix.
- Transfer to pan: Spread evenly into loaf pan or spoon into muffin tin.
- Bake: 25–30 min for muffins, 35–40 min for loaf, until golden brown and toothpick comes out clean.
- Cool: 5–10 min before slicing. Serve warm.
Tips & Variations
- 🧀 Cheesy version: Fold in ½ cup shredded cheddar
- 🍯 Sweet version: Add 1–2 tbsp honey or top with glaze
- 🌿 Herb version: Add parsley, chives, or rosemary
- ⚖️ Lower-fat: Use half butter, half Greek yogurt
If you want, I can:
- 🧮 Calculate exact macros for your recipe
- 🍽️ Make a high-protein or lighter version
- Suggest sweet or savory toppings
Do you want me to make a high-protein Biscuit Muffin Bread version?