Biscuit Muffins (White Cheddar Cheese)

White cheddar cheese muffin biscuits have the texture of biscuits although they are made in a muffin tin. Perfect to serve alongside a great salad or any soup or chili.

6 Tbsp. unsalted butter, melted
3¾ cups bread flour
1½ Tbsp. baking powder
1½ tsp. baking soda
1¼ tsp. sea salt
1 stick butter, chilled and cut into small cubes
2½ cups extra sharp white cheddar
1¾ cups buttermilk

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 ½ 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. Batter will be sticky.

Divide among prepared muffin cups, about ½ cup to each well.

Bake biscuits in preheated oven until golden brown about 25-30 minutes. Brush tops with remaining melted butter. Cool 5 minutes, then remove from pan. Cool on wire rack slightly and serve warm.