# 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, 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)
# Method:
01 - Preheat oven to 400°F. Grease a mini muffin tin or line with paper cups to make approximately 24 mini muffins.
02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and fine sea salt.
03 - Add cold diced butter. Using a pastry cutter or fingertips, rub butter into the flour until mixture forms coarse crumbs.
04 - Stir in grated sharp cheddar cheese until evenly distributed.
05 - In a separate bowl, whisk together cream soda, buttermilk, and large egg until thoroughly mixed.
06 - Pour wet mixture into dry ingredients. Gently fold with a spatula until combined; avoid overmixing.
07 - Spoon batter evenly into prepared muffin tin, filling each cup three-quarters full. Bake for 16 to 18 minutes until golden and a toothpick inserted in the center comes out clean.
08 - Allow muffins to cool in tin for 5 minutes. Transfer to a wire rack and brush tops with melted butter while still warm.
09 - Once muffins have cooled slightly, thread 2 muffins onto each skewer. Arrange on a serving platter and garnish with finely chopped herbs if desired.
