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I developed this recipe fully by accident. I had just developed a recipe for fluffy buttermilk biscuits (going in the cookbook so you’ll have to wait for that one SORRY) and they came out perfect. The dough is really simple and yields a fluffy, tender, and most importantly MOIST biscuit. I’m not here for a dry crumbly ass biscuit.

Speaking of dry and crumbly, I thought to myself, if I added sugar and fruit to this dough it’d be a hell of a lot better than a scone. Seriously, what is up with scones? Why do they always suck? But I didn’t stop there, not only did I add sugar and frozen fruit, I also added freeze-dried fruit powder to infuse the dough itself with that fruity flavor.

Then the wheels really started turning. What if I baked the fruity biscuits in a muffin tin? So I played around with the recipe proportions, the baking time and temp, and a few different fruits (strawberry coming soon) until I created the perfect Blueberry Buttermilk Biscuit Muffin aka the buffin / muffiscuit.

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I have a fun Cheesecake Factory story that I would like to share with the class..

I was about 15 years old. My older brother and his girlfriend at the time agreed to drive me to the mall for a luxurious dinner at TCF. I had gone rogue and ordered a pasta primavera (my first mistake). The waiter asked if I’d like some freshly grated parmesan. Obviously I said yes. He whips out a massive 2 pound block of parm, about the size of a large brick. As he’s grating, the block of cheese slips from his grip and hits me square in the forehead. The force of the cheese caused me to slam my head into the back of the mahogany booth and GAVE ME A CONCUSSION. The waiter gasped, grabbed the block of cheese off the floor, ran off and was never to be seen again.

I did not press charges but I did get a free slice of cheesecake ?

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Crispy olive oil fried egg simulates the crunch of bacon. Creamy avocado subs out cheese. Lemon juice adds acidity that I would normally get from hot sauce, which can really irritate my gut (do not sleep on the lemon here, it’s fabulous). A shhmmeeeear of homemade parsley pesto to keep things interesting. And microgreens for even more texture.

This has been my go to WFH lunch for the past year now and I am showing no signs of stopping.

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