White cheddar cheese muffin biscuits have the texture of biscuits although they are made in a muffin tin. Perfect to serve alongside a great salad or any soup or chili.
This post is sponsored and I received product to create the recipe. All opinions are my own.
Today I’m sharing white cheddar cheese muffin biscuits made with Cabot cheese. I’m really happy with the way they turned out. Crunchy on the outside but soft on the inside.
You’re probably wondering why they’re called muffin biscuits. The are baked them in a muffin tin but they have the texture of a biscuit. Either way they are perfect with a variety of soups or chili. They also would be nice served alongside a salad such as Columbia’s 1905 salad recipe or this beef chili recipe.
To me, the white extra sharp was more sharp than the yellow sharp. While most cheddar biscuits use the yellow sharp, the Cabot white extra sharp had a bit more bite or tang. I thought it would be a nice change and I was right.
Don’t be afraid to try different cheeses in this recipe. I suggest trying a few varieties before blindly baking on into the recipe otherwise you may not like the results. If you can stand the heat then make this muffin with Cabot Jalapeño Cheddar, Cabot Horseradish Cheddar or Cabot Chipotle Cheddar. All of which would be tasty.
- 6 tablespoons unsalted butter, melted
- 3 3/4 cups bread flour
- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons salt
- 1 stick unsalted butter, chilled and cut into small cubes
- 2 1/2 cups Cabot Cheese Extra Sharp White Cheddar
- 1 3/4 cups buttermilk
- Preheat oven to 425 degrees F. Brush 12 regular size muffin cups with some of the melted butter, reserving balance to brush on biscuits.
- In the bowl of a food processor combine bread flour, baking powder, baking soda and salt, blend using on/off pulses. Add 1/2 cup cubed butter and process using on/off pulses until a coarse meal forms.
- Transfer to a larger bowl. Add Cabot Cheese and toss to combine. Add buttermilk and stir just until blended. Better will be sticky.
- Divide among prepared muffin cups, about 1/2 cup to each well.
- Bake biscuits in preheated oven until golden brown about 25 to 30 minutes. Brush tops with remaining melted butter. Cool 5 minutes, then remove from pan. Cool on wire rack slightly and serve warm.
Perfect with a steaming bowl of chili or a main dish salad.
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