Description
These mini savory bites are packed with cheese, fresh herbs, and a golden, buttery topping. Quick to assemble and perfect as appetizers, brunch treats, or party snacks, they offer the same “dump-and-bake” ease as sweet dump cakes but with a savory, gourmet twist.
Ingredients
🛒 Ingredients:
1 box (8.5 oz) savory biscuit or cornbread mix
½ cup unsalted butter, melted
½ cup milk (or plant-based milk)
1 cup shredded cheese (cheddar, Gruyère, or a blend)
2 tbsp chopped fresh herbs (chives, parsley, thyme, or rosemary)
1 tsp garlic powder
1/4 tsp salt
24 mini muffin liners
Optional Topping:
Extra shredded cheese
Sprinkled fresh herbs
Instructions
📝 Instructions:
Preheat Oven: Preheat to 350°F (175°C). Line a mini muffin tin with paper liners.
Prepare Batter: In a medium bowl, mix melted butter and milk. Stir in biscuit/cornbread mix until just combined. Fold in shredded cheese, chopped herbs, garlic powder, and salt.
Fill Muffin Cups: Spoon batter evenly into the muffin liners, filling about ¾ full.
Add Toppings: Sprinkle extra shredded cheese and herbs on top.
Bake: Bake 12–15 minutes until the tops are golden and set.
Cool & Serve: Let cool slightly before serving warm as a bite-sized appetizer.
Notes
- Cheese Variations: Use a mix of cheddar and parmesan for a sharper flavor.
- Add-ins: Fold in cooked bacon bits, sun-dried tomatoes, or olives for extra flavor.
- Storage: Store in an airtight container at room temperature for 2 days or refrigerate up to 4 days. Reheat briefly before serving.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American / Brunch