Tender biscuit balls filled with cheddar, ginger, cinnamon sugar, and maple syrup—ideal for breakfast or snacking.
# What You'll Need:
→ Biscuit Dough
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/4 cup cold unsalted butter, cubed
06 - 3/4 cup whole milk
→ Filling
07 - 3 ounces sharp cheddar cheese, cut into 12 small cubes
08 - 3 tablespoons crystallized ginger, finely chopped
→ Cinnamon Sugar Coating
09 - 1/3 cup granulated sugar
10 - 2 teaspoons ground cinnamon
11 - 2 tablespoons unsalted butter, melted
→ Maple Drizzle
12 - 1/4 cup pure maple syrup
# Method Steps:
01 - Preheat oven to 400°F (200°C). Line a muffin tin with paper liners or grease thoroughly.
02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
03 - Using a pastry cutter or fork, work cold cubed butter into the flour mixture until coarse crumbs form.
04 - Pour in whole milk and mix gently until a soft dough forms; avoid overmixing.
05 - Turn dough onto a lightly floured work surface. Knead briefly, then section into 12 even pieces.
06 - Flatten each dough portion into a disk. Place one cheddar cheese cube and a portion of chopped ginger in the center, then seal the dough around the filling and gently shape into a ball.
07 - Set muffin balls seam-side down into the prepared muffin tin.
08 - Transfer to oven and bake for 16 to 18 minutes, until biscuits are golden brown and cooked through.
09 - While hot, brush each muffin ball with melted unsalted butter using a pastry brush.
10 - Combine granulated sugar and ground cinnamon in a shallow bowl. Roll the buttered muffin balls in the mixture until fully coated.
11 - Drizzle each muffin ball generously with pure maple syrup before serving.
