soup muffins

Creamy soup baked inside of a warm biscuit-muffin thing. It’s the food equivalent to a warm hug from an old friend while you’re both wearing oversized sweaters.  They’re easy, cheap, and best of all: when baked, they natually assume the ideal soup-to-bread ratio.

Ingredients:
-3 cans condensed soup of choice (MVPs: broccoli cheddar, creamy tomato, chicken and broccoli, cream of mushroom)
-Bisquick
-Low-fat or skim milk
-Butter or cooking spray
-seasonings (shredded cheddar, bacon, chopped veggies…whateva you want)

Directions:

I’m going to follow the lead of the recipe source and do this step-by-step with photos. It’s much easier that way. Okay here we go:

Preheat oven 400 degrees. Grease large muffin tins (read: jumbo size) with butter or cooking spray.  Mix 2 cups Bisquick with 2/3 cup of milk. Break into 6 pieces and knead into cups.

Spoon soup into dough cups

Now mix 1 cup Bisquick with 2/3 cup water and pour over soup.

Bake for 25 minutes or until they get brown. Let cool for 5 minutes and eat