Ok, I did a variation on these... sort of accidental. I was using my stand mixer to cut the butter in and I let it go too long and it was pretty much paste when I got back. So I figured, well, I've screwed it up, I might as well really experiment.

So, I was had increased the recipe by 50% so instead of using egg whites, I used 3 whole jumbo eggs. The batter was much softer. It came out more like bread, but with the biscuit taste. Since the batter had more flow it filled my muffin-top tin and rose really nicely. They came out looking like perfectly round, puffy breads. Very nice!