Muffin tin hoop cheese biscuits... a hunka cheese hidden inside a fluffy biscuit for the BEST surprise with your first bite!
Course Breads & Cornbreads, Snack
Cuisine American, Southern
Author Wendy Perry
Ingredients
2cupsbiscuit mix
1tablespoonsugar
¼teaspoon black pepper
¼teaspooncayenne pepper
½teaspoongarlic powder
¼cupchopped chives
1stickcold butter
1cupbuttermilk
1poundhoop cheese
4tablespoonbutter,melted
Instructions
Preheat oven to 425º.
Grease a muffin tin. In a large bowl, combine biscuit mix, sugar, peppers, garlic powder, and chives. Grate butter into dry ingredients.
Using fingers, incorporate to a crumbly consistency. Add buttermilk, a little at a time, until the batter is thick and creamy.
Put 1 heaping tablespoon of mixture in each muffin cup. Pinch off ¾-inch chunks of cheese, and place in the center of the batter. Spoon about 1 heaping tablespoon of batter over each piece of cheese, pushing it around the edges to seal in cheese.
Bake for about 12 minutes, until golden brown. Remove biscuits, and brush them with melted butter. Serve immediately.