# Components:
→ Biscuit Muffins
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1/4 cup unsalted butter, cold and diced
06 - 1 cup sharp cheddar cheese, grated
07 - 1/2 cup cold cream soda
08 - 1/2 cup buttermilk
09 - 1 large egg
→ For Skewers & Serving
10 - 12 small wooden skewers
11 - 2 tablespoons melted butter, for brushing
12 - Fresh chives or parsley, finely chopped (optional, for garnish)
# Directions:
01 - Preheat oven to 400°F. Grease a mini muffin tin or line with paper cups to yield approximately 24 mini muffins.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, and fine sea salt.
03 - Add cold diced butter and use a pastry cutter or fingers to work it into the flour mixture until crumbly.
04 - Mix in the grated sharp cheddar cheese until evenly distributed.
05 - In a separate bowl, whisk together cream soda, buttermilk, and egg until well combined.
06 - Pour the wet ingredients into the dry mixture and gently fold until just combined. Do not overmix.
07 - Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
08 - Bake for 16 to 18 minutes or until golden brown and a toothpick inserted in the center comes out clean.
09 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. While warm, brush tops with melted butter.
10 - Once muffins are slightly cooled, thread two mini muffins onto each wooden skewer. Arrange on a platter and garnish with chopped chives or parsley if desired.
