Spring is here and my grill is finally clear from countless inches of snow! I’ve had BBQ and grilling on my mind and when I offered to do a guest post for Susan at She’s Becoming DoughMessTic, I was hoping to share a grilling recipe. Unfortunately, Mother Nature must have overheard and had other plans, because we’ve had nonstop rain all week! Drats! But not to fear, I have the perfect accompaniment for any grilling or BBQ meal that I’m sure you, your family, and all your friends will love!
These cute little Mini Cheddar Biscuit Muffins with Vanilla Honey Butter are light and fluffy and a cross between a biscuit and a muffin. They are perfect for any warm weather event, although they’re so cute and yummy, you may want to make these year-round! I should warn you though, you are going to love me and hate me after you make these. You’ll love me after you have your first one, but then after you’ve popped about 6 in your mouth in a matter of minutes you’re going to be cursing me! It’s ok though, I’m not easily offended!
Here’s the ingredient lineup for the biscuit muffins and you probably have most if not all of the ingredients already in your kitchen.
Mix all the dry ingredients in one bowl until well combined. Then mix all the wet ingredients in another bowl.
Combine the dry and wet ingredients and mix JUST until combined. Don’t overmix! Mix the cheese in. I like to use sharp cheddar cheese but you could substitute any kind of cheese.
Spoon the dough into a 24-cup mini muffin pan that has been lightly sprayed with nonstick cooking spray. I like to use a small ice cream scoop to make sure they all come out about the same size.
Spread the batter out a little with your fingers if necessary.
When you take the biscuit muffins out of the oven they will be all golden brown and puffed up in the middle. They are best warm right out of the oven but you can reheat them if necessary.
While the biscuit muffins are in the oven, make the Vanilla Honey Butter or make it first before you start the biscuit muffins if you want it ready to go when the biscuit muffins come right out of the oven.
After you mix up the Vanilla Honey Butter you can serve it soft in a bowl, or spread it onto some wax or parchment paper.
Roll the butter up in the paper and twist the ends to form a log. Refrigerate until firm or until ready to serve.
These innocent little biscuits are addictive, so beware!
Mini Cheddar Biscuit Muffins with Vanilla Honey Butter
By: Snappy Gourmet
- 1 3/4 cups all-purpose flour
- 3/4 cups powdered sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 egg, beaten
- 5 tablespoons unsalted butter, melted & cooled
- 1/4 teaspoon vanilla
- 1 1/2 cups shredded cheddar cheese
- Vanilla Honey Butter (recipe below)
1. Preheat oven to 400 degrees F. Lightly spray a 24-cup mini muffin pan with nonstick cooking spray.
2. In a large mixing bowl, mix together flour, sugar, baking powder and salt until well combined. In a separate small mixing bowl mix together milk, egg, butter, and vanilla until well combined. Mix wet ingredients into dry ingredients until just combined. Stir in cheese. Spoon dough into prepared mini muffin pan.
3. Bake at 400 degrees F for 10-15 minutes or until lightly browned around edges. Serve warm or at room temperature. Serve with Vanilla Honey Butter.
Vanilla Honey Butter
- 1/2 cup (1 stick) unsalted butter, softened
- 2 tablespoons honey
- 1/2 teaspoon vanilla
1. Beat together butter, honey, and vanilla in small mixing bowl with an electric mixer on medium speed until well combined.
2. Serve butter soft in bowl, or spoon butter onto parchment or wax paper and roll up to form log. Refrigerate for 30 minutes or longer until cold.
Makes about 1/2 cup
SNAPPY TIPS: The biscuits are best the same you make them, but you can keep them in a covered container for several days and rewarm in the oven before serving.
SNAPPY SUBSTITUTIONS: I like to use a sharp cheddar cheese but you can substitute any variety of shredded cheese. If you don’t have honey for the butter, you could add a little sugar or brown sugar to the butter instead.
Note from Doughmesstic…
Thanks SO much to Lisa for her wonderful muffin recipe and step by step photos! Doesn’t the recipe look fantastic?? You should really go check out her site – The Snappy Gourmet – because she has a ton of great things over there!
Today is my very last day at the Culinary Institute. We’ll be making Street Foods from around the world, and then saying goodbye. I’ve had the most incredible time here, and can’t wait to tell you all about the things I’ve done. I have some recipes to share, lots of tips, lots of tricks – lots of giveaways, too! I’ve gotten to love it here, and I will really miss my classmates and instructors…I just can’t say enough good things about this experience. I’ve been truly blessed.
I also want to thank Jon for climbing aboard a train on Thursday morning and riding for over 10 hours to get here in Hyde Park to surprise me, only to turn around 15 hours later to ride the train 10 hours back home. How sweet is that? I rewarded him by taking him to the American Bounty at the CIA, for a dinner I doubt he’ll soon forget!
What a gesture that was from him.
Have a great weekend everyone, and I’ll catch up with you soon!