# 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
→ Skewers and Garnish
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 yield about 24 mini muffins.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
03 - Add cold diced butter and use a pastry cutter or fingers to rub into the flour mixture until coarse crumbs form.
04 - Stir grated cheddar cheese evenly into the mixture.
05 - In a separate bowl, whisk cream soda, buttermilk, and egg until fully combined.
06 - Pour the wet blend into the dry mixture and gently fold until just combined; avoid overmixing.
07 - Spoon batter evenly into muffin cups, filling each about three-quarters full.
08 - Bake for 16 to 18 minutes, until golden and a toothpick inserted in the center emerges clean.
09 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack. While still warm, brush tops with melted butter.
10 - When slightly cooled, thread two muffins onto each skewer. Arrange on a serving platter and garnish with chives or parsley, if desired.
