White Cheddar Cheese Muffin Biscuits
These white cheddar cheese muffin biscuits use the white extra sharp cheddar cheese..
Servings: 12
Ingredients
- 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
Instructions
- 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.
Notes
Perfect with a steaming bowl of chili or a main dish salad.
