A warm, cheesy biscuit ready in under two minutes—made right in a mug. This Microwave Cheddar & Herb Biscuit in a Mug is the kind of recipe you reach for when you want fresh-baked comfort without turning on the oven. It’s perfect for a solo breakfast, a last-minute side for soup, or a quick snack between meetings. If you want a creamy shareable dip alongside it, pair it with this indulgent three-cheese spinach dip for an easy appetizer moment.
Why you’ll love this dish
Simple, fast, and unexpectedly satisfying, this mug biscuit proves you don’t need a lot of time or equipment to enjoy a proper savory bake.
“Crisp edges, tender crumb, and gooey cheddar—my microwave biscuit saved a rushed brunch.” — a reader review
Reasons to try it:
- Speed: ready in about 5 minutes from pantry to plate.
- Low waste: single-serve, no need to bake a whole batch.
- Budget-friendly: pantry staples plus a small handful of fresh herbs.
- Kid-friendly: fun for children to stir and watch rise.
Step-by-step overview
This recipe is straightforward. You mix the dry ingredients in a mug, stir in melted butter and milk until smooth, fold in shredded cheddar and herbs, then microwave until set. The whole process is mixing and cooking—no creaming, kneading, or special pans. Expect a slightly denser, tender crumb than oven-baked biscuits but with the same comforting flavor profile.
What you’ll need
- 1 cup (about 120–125 g) all-purpose flour — spoon into the cup and level for accuracy.
- 1 1/2 teaspoons baking powder — the leavening that makes the biscuit rise.
- 1/4 teaspoon salt — adjust if using salted butter or very sharp cheese.
- 1 tablespoon butter, melted — can substitute neutral oil or melted coconut oil for dairy-free.
- 1/2 cup milk — whole milk gives best richness; use plant milk if needed.
- 1/2 cup sharp cheddar cheese, shredded — pre-shredded is fine, but freshly shredded melts better.
- 1 tablespoon fresh herbs, chopped — chives, parsley, or a mix. Dried herbs: use 1 teaspoon.
Notes and substitutions:
- Gluten-free: swap a 1:1 gluten-free flour blend (check baking powder is gluten-free).
- Dairy-free: use vegan butter and a full-fat plant milk; choose a plant-based cheddar alternative.
- Want a loftier rise? Ensure your baking powder is fresh (within 6–12 months).
How to prepare it
- Use a microwave-safe mug that holds at least 12 ounces. Light-colored ceramic works well.
- In the mug, whisk together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 tsp salt until evenly combined.
- Stir in 1 tablespoon melted butter and 1/2 cup milk until the batter is smooth and free of large lumps. Don’t overmix — stop when combined.
- Fold in 1/2 cup shredded sharp cheddar and 1 tablespoon chopped fresh herbs. Distribute the cheese evenly so it melts throughout.
- Microwave on high for 1 to 2 minutes. Microwave power varies: start checking at 60 seconds. The biscuit is done when it has risen and the center looks set (not wet). If it still looks undercooked, microwave in additional 10–15 second bursts.
- Let the mug biscuit cool for about 1 minute before eating — the center will continue to set and steam will be hot. Use caution to avoid burns.
Quick timing note: in a 1000 W microwave this usually takes ~70–90 seconds; in a 700 W unit it may need close to 2 minutes.
Best ways to enjoy it
This mug biscuit is great straight from the mug, split and slathered with butter, or used as a vehicle for dips and soups.
- Slice in half and serve with a bowl of tomato soup or a quick salad.
- Top with an over-easy egg and a crack of black pepper for an instant breakfast.
- Serve alongside roasted vegetables or a protein like grilled chicken for a light meal.
For a bright, seasonal side, pair it with a crisp salad such as the 30-minute strawberry spinach salad to balance the richness.
Storage and reheating tips
- Short-term: store any leftover biscuit in an airtight container in the refrigerator for up to 48 hours.
- Freezing: wrap tightly in plastic and foil or place in a freezer-safe bag; freeze up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating microwave: heat on medium power (50–70%) for 20–30 seconds, or until warmed through. Avoid high power or you’ll dry it out.
- Reheating oven/toaster oven: preheat to 350°F (175°C) and warm on a baking sheet for 6–8 minutes; this helps restore a bit of crust.
- Food safety: discard after 2 days in the refrigerator. Always reheat to a comfortable temperature and check for any off smells before eating.
Pro chef tips
- Don’t overmix: a light hand preserves a tender crumb. Stir just until the dry ingredients are moistened.
- Cheese distribution: mix a small amount of flour with the shredded cheese to prevent sinking to the bottom.
- Steam release: poke a few tiny holes in the batter surface with a toothpick before microwaving to reduce sudden steam pockets.
- Mug size matters: too small and the batter will overflow; too large and it may not rise as high. Use a 12–16 oz mug.
- Fresh herbs: add half the herbs to the batter and reserve some to sprinkle on top after cooking for a brighter finish.
Creative twists
- Bacon & scallion: fold in 2 tablespoons crisp bacon bits and 1 tablespoon chopped scallions.
- Jalapeño cheddar: add 1 tablespoon diced jalapeño and swap half the cheddar for pepper jack.
- Garlic herb: stir in 1/4 teaspoon garlic powder and 1 tablespoon mixed Italian herbs.
- Sweet-savory: mix in 1 tablespoon honey and swap half the cheddar for a sharp white cheddar for an interesting contrast.
- Mini-muffin version: divide batter among silicone muffin cups and microwave in two batches for shareable bites.
Common questions
Q: My biscuit was gummy in the middle — what happened?
A: Most likely it was undercooked or your microwave power is lower than the timing assumes. Microwave in extra 10–15 second bursts until set. Also, over-measuring liquids will make it dense; measure milk and flour accurately.
Q: Can I make this in the oven instead?
A: Yes. Spoon the batter into a greased small ramekin and bake at 375°F (190°C) for 12–15 minutes, or until golden and set. Baking will give a crisper exterior and lighter crumb.
Q: How do I prevent the cheese from making the biscuit oily?
A: Use freshly shredded cheddar (not heavily coated pre-shredded varieties) and fold it in gently. Excess oil can come from very high-fat cheeses; choose a good-quality sharp cheddar for balance.
Q: Is this safe for children to microwave?
A: Adults should handle the microwave and the hot mug. Let the biscuit cool for a minute before giving it to young children and transfer it to a plate to avoid mug burns.
Q: Can I double the recipe for two people?
A: Yes—either make two mugs separately for best results or use a larger microwave-safe bowl and increase the cooking time slightly; however, cooking two separate mugs ensures consistent rise and doneness.
If you want more quick, comforting ideas to pair with this biscuit, try the salad or dip links mentioned earlier. Enjoy the simple pleasure of warm, cheesy herbs in a mug—fast, satisfying, and easy to customize.
Microwave Cheddar & Herb Biscuit in a Mug
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Spoon into the cup and level for accuracy.
- 1.5 teaspoons baking powder The leavening that makes the biscuit rise.
- 0.25 teaspoon salt Adjust if using salted butter or very sharp cheese.
Wet Ingredients
- 1 tablespoon butter, melted Can substitute neutral oil or melted coconut oil for dairy-free.
- 0.5 cup milk Whole milk gives best richness; use plant milk if needed.
Final Ingredients
- 0.5 cup sharp cheddar cheese, shredded Pre-shredded is fine, but freshly shredded melts better.
- 1 tablespoon fresh herbs, chopped Chives, parsley, or a mix. For dried herbs, use 1 teaspoon.
Instructions
Preparation
- Use a microwave-safe mug that holds at least 12 ounces.
- In the mug, whisk together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 tsp salt until evenly combined.
- Stir in 1 tablespoon melted butter and 1/2 cup milk until the batter is smooth and free of large lumps. Don’t overmix — stop when combined.
- Fold in 1/2 cup shredded sharp cheddar and 1 tablespoon chopped fresh herbs, distributing the cheese evenly.
Cooking
- Microwave on high for 1 to 2 minutes, starting to check at 60 seconds. The biscuit is done when it has risen and the center looks set.
- Let the mug biscuit cool for about 1 minute before eating to avoid burns.