Ah, cheese biscuit muffins! They’re soft, flaky, cheesy, and perfect for breakfast, brunch, or a snack. Here’s a reliable recipe that’s easy to follow:
Ingredients (makes 8–10 muffins)
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp garlic powder (optional, for flavor)
- 1/4 tsp paprika or cayenne (optional, for a little kick)
- 1/2 cup unsalted butter, cold and cubed
- 1 cup shredded cheddar cheese (or a mix of cheeses)
- 1 cup buttermilk (or regular milk with 1 tsp lemon juice/vinegar)
- 1 large egg
Instructions
- Preheat oven:
- 425°F (220°C). Grease a muffin tin or line with paper liners.
- Mix dry ingredients:
- In a large bowl, combine flour, baking powder, baking soda, salt, and optional spices.
- Cut in butter:
- Use a pastry cutter, fork, or your fingers to cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Add cheese:
- Stir in shredded cheese, reserving a small handful to sprinkle on top if desired.
- Add wet ingredients:
- In a small bowl, whisk together buttermilk and egg.
- Pour into the dry mixture and gently stir until just combined. Do not overmix—a few lumps are okay.
- Fill muffin tin:
- Spoon batter into prepared muffin tin, filling about 2/3 full. Sprinkle remaining cheese on top.
- Bake:
- 15–18 minutes, or until golden brown and a toothpick comes out clean.
- Serve:
- Let cool slightly. Best served warm with butter, or enjoy as-is.
If you want, I can give you a quick “drop biscuit” version that skips the muffin tin and makes rustic, cheesy biscuits in one pan—it’s faster but just as fluffy.
Do you want that faster version?
