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1 Minute Cheddar & Herb Biscuit in a Mug- Incredible Savory Muffin in a Mug that you won’t believe was made in a microwave in just 1 minute

Microwave Cheddar & Herb Biscuit in a Mug (Microwave Mug Meals)

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Make my Microwave Cheddar & Herb Biscuit in a mug, which makes a lovely snack or addition to any meal. It only takes minutes to micro-bake!


Hi Bold Bakers!

Are you always trying to think of snack ideas that are both filling and satisfying? This incredible Microwave Cheddar & Herb Biscuit in a Mug is just that. It will blow your mind that this soft and buttery Biscuit can be made in a microwave in just 1 minute.

If you need to make something to eat on the go or just want a single serving snack, this Cheddar & Herb Biscuit is perfect. It has great flavor and can be mixed up in your mug in under 5 minutes.

Like this Microwave Mug Meal? Then you might also like Breakfast Cookie in a MugHomemade SpaghettiOs in a MugChicken Pie in a Mug, and even my 1 Minute Sticky Toffee Pudding.

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This recipe even makes a great breakfast. Have it with my Omelette in a Mug for a complete meal.

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Nowadays we have less time but it’s more important than ever to feed yourself a real meal. That’s why my Mug Meals are such a hit.

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No matter what your prefer, sweet or savory, I have a Mug Meal for you.

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Nutritional Value along with Weight Watchers Points can be found in the written recipe below.

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4.56 from 9 votes
1 Minute Cheddar & Herb Biscuit in a Mug- Incredible Savory Muffin in a Mug that you won’t believe was made in a microwave in just 1 minute
Microwave Cheddar and Herb Biscuit in a Mug
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
 

Make my Microwave Cheddar & Herb Biscuit in a mug, which makes a lovely snack or addition to any meal. It only takes minutes to micro-bake!

Course: Side Dish
Cuisine: American
Servings: 1
Calories: 355 kcal
Author: Gemma Stafford
Ingredients
  • 4 tablespoons all purpose flour
  • ½ teaspoon baking powder
  • teaspoon salt
  • ½ tablespoon (1/4 oz/ 9g) cold butter, cubed
  • tablespoons milk
  • 2 tablespoon cheddar cheese , grated
  • 2 teaspoons chopped herbs (parsley/ oregano/sage etc)
Instructions
  1. In a microwavable mug, mix together the flour, baking powder and salt.
  2. Using a fork rub in the cubed butter into the dry ingredients. When done it will resemble fine breadcrumbs.
  3. Stir in the milk, cheese and herbs until your mix forms a batter.
  4. Microwave for roughly 45 seconds - 1 minute. (this timing is based on my 1200W microwave so yours might vary)
  5. Enjoy warm!

Watch the Recipe Video!

Recipe Notes

Cooking time will vary greatly depending on your microwave and the width and depth of the mug. The mugs I use are small, roughly 6oz (¾ /1 cup)

Always keep a close eye on your mug while in the microwave so it doesn’t over flow or over cook.

WW SmartPoints: 12
WW PointsPlus: 9

Nutrition Facts
Microwave Cheddar and Herb Biscuit in a Mug
Amount Per Serving (1 g)
Calories 355 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 11g 55%
Cholesterol 14mg 5%
Sodium 852mg 36%
Total Carbohydrates 27g 9%
Dietary Fiber 1g 4%
Sugars 2g
Protein 19g 38%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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66 Comments

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  1. Rebekah West on October 1, 2018 at 3:43 pm

    Thank you for your recipes. I am allergic to egg and nuts and am cooking as a student with a combi microwave!
    Does this recipe work if you use plain flour instead of all-purpose flour? How about marg instead of butter?

    • Gemma Stafford on October 1, 2018 at 8:07 pm

      Hi Rebekah,

      Really glad you like this recipe. Yes you can use plain flour. It’s the same as a.p flour. Also yes you can use marg.

      Best,
      Gemma.

      • Rebekah on October 3, 2018 at 12:37 pm

        Thank you! It worked well 🙂

  2. Adiba Ahmed on June 4, 2018 at 4:55 am

    Fantastic recipe! Thanks Gemma!

  3. Margaret on April 18, 2018 at 4:46 am

    This is fabulous!!! I’m on WW and I’ve gotten this down to 4 points on the Freestyle program. I leave out the cheese and herbs. I use either 1 t of olive oil or Brummel and Brown instead of butter. I use whole wheat flour. My favorite is sprouted whole wheat. I make breakfast sandwiches with egg, meat, and cheese or sometimes just Polaners jelly. I cannot be trusted with a whole pan so this is such a blessing for me!! Thank you so much for this wonderful recipe!!!

    • Gemma Stafford on April 19, 2018 at 3:58 am

      Hi Margaret,
      you made me smile! I do know what you mean about not being trusted! I can have those moments too.
      It sounds like you have loads of food to eat, and lots of food knowledge too. well done, it really is all about changing the way you eat, not necessarily eating any less.
      Thank you for this great input, other Bold Bakers will appreciate it,
      Gemma 🙂

  4. Sadie on April 11, 2018 at 3:18 pm

    Can you maybe share a recipe for a microwave mug scone?

    • Gemma Stafford on April 12, 2018 at 4:56 am

      Hi Sadie,
      Scones tend to like heat, and this recipe here is a bit like scone, so I suppose it could be adapted, I will take a look at it.
      thank you for this idea,
      Gemma 🙂

  5. Sandhya Ashok on January 10, 2018 at 3:08 am

    Beautiful recipe Gemma! I never expected I would be able to make such a dish in the microwave. The biscuit was soft, buttery, cheesy and just perfect. Thank you!

    • Gemma Stafford on January 10, 2018 at 8:09 pm

      Hi,

      I’m thrilled you tried this because it’s one of my favorite mug recipes.

      Next, try the Mug pizza 🙂

      Gemma.

  6. Mirri on January 5, 2018 at 11:50 am

    DELICIOUS!! Love your recipes 🙂

  7. ER on November 18, 2017 at 6:45 pm

    Thanks for explaining your recipes in such simple terms. Usually the extent of my baking is those mixes that you can buy in a box, so my experience and knowledge of baking is limited. Today I tried the Cheddar herb biscuit and was pleasantly surprised at how simple it was to make. It took much longer than your time suggested, but that is to be expected because my mug was bigger and the microwave that I used was less powerful than yours. Next time I might add a little more cheddar and a little less oregano, but I think it’s good as is.

    • Gemma Stafford on November 19, 2017 at 8:20 am

      Good for you,
      Delighed to hear that you are baking with us, keep it going now. Yes, adjust these recipes to your taste too, well done,
      Gemma 😉

  8. chewbstar777 on November 12, 2017 at 11:31 am

    Ciao Gemma.
    Go raibh maith agat! I was so thrilled with your recipe for the microwave cheddar & herb biscuit in a mug, that I researched how to say thank you in Gaelic.
    Our oven isn’t functioning properly, so this leaves only the stovetop and the microwave which is criminal for someone who loves to bake.
    Found and tried your recipe, though had to triple as our delicate teacups aren’t suited to the microwave and used our standard (pretty large) coffee and tea mugs.
    Substituted half & half for regular milk and added chopped chives, as well as a blend of sharp cheddar, gruyere, and havarti cheeses.
    Served these to unexpected guests for brunch to rave reviews!
    The only factor I missed was the lovely brown crust that forms in a conventional oven.
    Grazie mille

    • Gemma Stafford on November 13, 2017 at 1:35 am

      ciao anche a te e grazie per il tuo commento molto gentile.
      I am really happy to hear that this recipe got you out of trouble, very well done to you.
      So sorry that your oven is not behaving properly, it is hard to be without an oven.
      I am however very happy that you are here with us,
      Gemma 🙂

  9. howie on August 11, 2017 at 12:10 pm

    Hi Gemma,

    Stumbled upon your YouTube channel today, not only do I love it but I love this cup and saucer!! Where can I find it? Who makes it? What is the pattern named? Thank you!!

    • Gemma Stafford on August 13, 2017 at 2:06 pm

      Hi there Howie,
      This is a generic brand of cup and saucer which I found in TJ max some time ago, nothing special really, but a good size and shape for the mug recipes. I always have my eye out for this type of cup!
      Good to have you with us, happy that oyu like this recipe too,
      Gemma 🙂

  10. Anushka on June 15, 2017 at 1:21 am

    Hi Gemma,

    Thank you for the recipe. I am going to try it today. Just one question can I remove cheese from the recipe?

    I really like that you get on with the recipes rather than talking and talking. Thanks once again.

    • Gemma Stafford on June 15, 2017 at 1:28 am

      Hi Anushka,
      Many thanks for your kind comments, I am happy that you like the videos.
      Yes, you can adjust these recipes however you wish, experiment with them, make them your own!
      Gemma 🙂

  11. Camellia on June 4, 2017 at 1:45 pm

    I made this the other day with oregano and it turned out great, it was so nice and fluffy! I added some cheese on top of the biscuit, too, and it was delish! Love watching your videos!

    • Gemma Stafford on June 4, 2017 at 9:11 pm

      I bet that was awesome, it sounds delicious.

      Thanks so much for your comment and watching my videos :).

      Gemma.

  12. Raf on April 2, 2017 at 11:28 pm

    My dog really liked it. I dropped it on the floor. It smelt so good tho. Sad.

    • Gemma Stafford on April 3, 2017 at 1:45 am

      Ah! that is too bad, you will have to try it again, this time make sure your dog is in the garden!
      Gemma 🙂

  13. Jb20602 on January 16, 2017 at 6:24 pm

    My recipe turned out alright. I used too much oregano and had a hard time mixing the ingredients. It tastes ok, a strong taste of oregano. I would recommend this recipe to someone else.

    • Gemma Stafford on January 17, 2017 at 8:57 am

      That is great, oregano is a really strong herb, a little gores a long way! you will know better next time. I am glad you had success with this otherwise, thank you for bein in touch,
      Gemma 🙂

  14. Bori on October 24, 2016 at 1:04 pm

    Hi Gemma,
    I love your microwawe recipes! I recently moved into a dorm far away from home, and bought a micro. into my room, so I almost never use the shared kitchen 🙂
    Today I tried out this cheddar herb biscuit, well mine called “gouda-olives biscuit”. Just because I didn’t have cheddar just Gouda cheese at home, but I thought these are similarly hard cheeses, so this will be not a big problem. The problem was with the dough, after I measured the ingredients, my dough was very thick, like a bread dough, (and yours like a muffin dough) so I added 2-3 more spoons of milk. And for flavor the biscuit I added 2 chopped green olives 🙂
    After cooking it the flavors was excellent with the cheesy-oregano-olive flavor 😛
    But I was not satisfied with the consistence… What would you suggest for the next time?
    Love Bori

    • Gemma Stafford on October 25, 2016 at 2:40 am

      Hi Bori,
      It sounds like it is the flour! Flours behave differently according to where, when, and how they are milled. I think you could reduce the flour by a little, you will need to judge this, that should do it,
      Gemma 🙂

  15. prerita on October 19, 2016 at 10:17 am

    Hey gemma I love all your videos so much there isn’t even a single video of yours that doesn’t just blow my mind! I would like to ask whether I can substitute the cheddar cheese in the mug biscuit to mozzarella cheese? If not can u suggest any mug recipes that are vegetarian and in which I can use mozzarella cheese? Love you so much again.

    • Gemma Stafford on October 20, 2016 at 2:11 am

      Hi there,
      Yes you can substitute the cheddar with mozzarella, it is less sharp, but will be good.
      You should take a look through the recipes here on the website and choose the ones to suit your taste, substitutes can always be tried according to your taste, Gemma 🙂

  16. Varsha on September 7, 2016 at 5:50 am

    Made this today and it turned out absolutely great! I added the seasoning you get with pizza and made a pizza cheese biscuit. Carrot cake is up next!!

    • Gemma Stafford on September 8, 2016 at 12:46 am

      Yea! I am happy to hear that 🙂

    • Margaret on April 18, 2018 at 4:49 am

      Pizza biscuit!!! That’s a great idea!!

  17. Umme shurahbeel on August 27, 2016 at 6:13 pm

    Hi. I’d like to know if I could use margarine or oil instead of butter, would it make a difference? Thank you

    • Gemma Stafford on August 28, 2016 at 2:17 am

      Hi there, yes, when you change a recipe you change the result! A good oil would be preferable to margarine, but you could try both to see which you prefer.
      Gemma 🙂

  18. Lori on July 9, 2016 at 7:03 pm

    I loved your herb biscuit in the microwave. It was light and fluffy and very tasty. I did have to adjust the microwave time as I have a smaller Watt microwave but it still came out delicious.

    • Gemma Stafford on July 10, 2016 at 2:30 am

      Hi Lori,
      That is so good to hear, well done you,
      Gemma 🙂

  19. Reign on July 9, 2016 at 6:52 pm

    OMG!! Can’t wait to try the cheddar herb biscuit!!

    • Gemma Stafford on July 10, 2016 at 2:31 am

      Hi Reign,
      That is great! I do hope you will enjoy this recipe,
      Gemma 🙂

      • Reign on July 10, 2016 at 3:46 pm

        PS only nine and I don’t know much about cooking but it still works!!

        • Gemma Stafford on July 11, 2016 at 2:37 am

          Hi Reign,
          Good job, you will know lots about cooking if you keep this up, well done you!
          Gemma 🙂

  20. Clara Martucci on July 4, 2016 at 6:41 pm

    Hi Gemma!! I’ve been watching your mug cake videos since your first one. Huge fan. For this recipe, is there any way to use baking soda instead of baking powder? Thanks!!

    • Gemma Stafford on July 6, 2016 at 11:24 am

      Thanks so much for your comment, Clara. Sorry, but you will need to use baking powder if the recipe calls for it. Baking soda and baking powder are not interchangeable. Hope this helps 🙂

      • me on August 17, 2016 at 5:23 am

        baking powder is actually baking soda plus an acid (cream of tartar). The acid invigorates the soda. Look up the exchange rates on the web. If the recipe contains acid (like lemon juice) it might be enough to make the soda powder behave like baking powder.

        • Gemma Stafford on August 18, 2016 at 1:57 am

          This is true! nice research, that is why we use soda and buttermilk in combination for our soda bread in Ireland. The substitute for this uses lemon juice or vinegar to add the acid, and activate the soda, good job you,
          Gemma 🙂

  21. AshreenVerma on July 2, 2016 at 8:56 pm

    Hi , Gemma love your recipes I upload ed my cheddar cheese bisque and the cinnamon roll they came out very good I think it would take me some more time to be perfect. Also I have a question for you that HOW COME YOUR DISHES COME UP TO THE CUP???????
    I mean your cups are full with them ,my one didn’t raise that much . Pls tell me why it is so

    • Gemma Stafford on July 3, 2016 at 6:22 am

      Hi Ashreen,
      Thank you for your kind comments.
      My cups are 6 oz cups generally. That is they are small mugs/cups. I usually choose ones which are wide at the mouth, which allows for good heat distribution.
      Take a look back at my cups, you will notice that they are not very deep,
      Gemma 🙂

      • AshreenVerma on July 3, 2016 at 10:19 am

        Hi Gemma thank you it satisfied me

        • Gemma Stafford on July 4, 2016 at 2:15 am

          That is great 🙂

  22. Katie Barker on June 29, 2016 at 4:19 pm

    This is absolutly tasty??

    • Gemma Stafford on June 30, 2016 at 1:04 pm

      I’m glad you liked it 🙂

  23. Tanya Walker on June 6, 2016 at 1:55 pm

    I made this afternoon to go with scrambled eggs. YUMMO! It was actually good and I must say I was surprised.

    • Gemma Stafford on June 7, 2016 at 11:58 am

      Hi Tanya,
      Thank you for letting me know this, I am happy to hear it,
      Gemma 🙂

    • Esther on June 30, 2016 at 5:23 pm

      I need to try it with scrambled eggs. It sounds like a great idea.

      • Gemma Stafford on July 1, 2016 at 4:12 pm

        Hi Esther,
        Do that, it should work very well,
        Gemma 🙂

  24. ItalianCypress on June 5, 2016 at 4:07 pm

    I had a small amount of Gluten-free Bisquick and Kerrygold butter. I followed the recipe using these ingredients. It took 2 minutes to cook the biscuit fully.

    The biscuit grossed me out because the cheese was webby and there was a strange taste. I threw it out and tried again, this time using regular butter and no herbs or cheese. It took one minute to cook fully.

    The strange taste was hintly there but overall it taste much better. I will try this again later using other GF flours hoping for the best. Cool idea.

    • Gemma Stafford on June 6, 2016 at 2:49 am

      Ah! thank you for letting me know. Different flours behave in different ways! It is not always easy to find a direct substitute for a recipe, good job with the experiments,
      Gemma 🙂

  25. Max on May 5, 2016 at 9:58 am

    Hello Gemma!
    This herb biscuit recipe is so delicious. I had a question for you though: I mixed everything in the proportion indicated in the instructions and the batter was beautiful and aromatic and I put it in my microwave oven ( I use a Samsung Microwave) and I was confused about the baking instructions. You mentioned that you have a 1200w microwave, so does that mean you bake the batter at 1200w for 1 minute in the microwave? what is the temperature setting you adjust on your microwave before you set the timer for one minute ? I am a novice and really confused about the setting. Could you please help or explain how I should use the setting to get my herb biscuit perfectly baked. Thank you.

    • Gemma Stafford on May 6, 2016 at 11:23 am

      Thanks for your question, Max. Everyone’s microwave and mug is different. Mine happens to be 1200w so 1 minute works best when I cook these. I recommend doing 20 second intervals till your mug meal looks done. Be sure to keep and eye on it. Hope this helps 🙂

  26. Annaliese on April 25, 2016 at 12:16 pm

    I just made the chocolate lava cake and this biscuit and they were so delicious!!! I just found out about this website, but I love it already since the recipes are so easy. Thanks Gemma! 🙂

    • Gemma Stafford on April 26, 2016 at 3:35 am

      Hi Annalise,
      Thank you for your kind comments and for being with us. We are in the process of updating the website and will be adding many more recipes over the next few months. Stay tuned,
      Gemma 🙂

  27. Jeraldyn on April 25, 2016 at 12:29 am

    Hi Gemma! I love your videos and recipes. Thank you very much for sharing them. Anyway I just to ask if this biscuit recipe can be made or cook in a regular oven? Thanks

    • Gemma Stafford on April 25, 2016 at 3:01 am

      Hi Jeraldyn,
      Yes it can, but if you turn on your main oven it is worth making a few of these at a time. You could use a muffin tin for these, and save some for later. They will bake at 180 degrees for about 15 – 20 mins. When they are firm to the touch, they are ready,
      Gemma 🙂

  28. Koala kangaroo on April 24, 2016 at 6:00 pm

    in the breakfast cookie can I use anything instead of oats?

    • Gemma Stafford on April 25, 2016 at 3:44 am

      Hi there,
      4 tablespoons all purpose flour
      ½ teaspoon baking powder
      ⅛ teaspoon salt
      ½ tablespoon (1/4 oz/ 9g) cold butter, cubed
      3½ tablespoons milk
      2 tablespoon cheddar cheese, grated
      2 teaspoons chopped herbs (parsley/ oregano/sage etc
      This is the recipe for the Cheddar and Herb Biscuit dish. You can also change the flour in other recipes, just keep the proportions right.
      Happy baking,
      Gemma 🙂

  29. Shar on April 23, 2016 at 11:45 pm

    Hey Gemma! I just discovered your YouTube channel, and I have to say – I am in love. Your recipes are amazing, and funny enough, my mum and I used to use your 2-ingredient ice cream recipe to make kulfi when I was younger (I’m Indian). I tried out this recipe and while it tasted great – it was still quite chewy, not much like a biscuit texture. It tasted more like soft bread rather than a scone. i followed the recipe pretty much except I kind of eyeballed the butter. Do you think I added too much? Thank you xx

    • Gemma Stafford on April 24, 2016 at 10:48 am

      Ha ha Shar! this is too funny! eyeballing the butter is a new expression on me, do you mean you judged with your eye?
      The microwave will not crisp anything. Therefore you need to expect a different result than the one you will get in the conventional oven.
      So, this is about convenience, small portions, cooked in an economical manner, with flavor!
      I do hope you continue to try these recipes,
      Gemma 🙂

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