Cheddar, ginger, cinnamon sugar balls baked golden and finished with sweet maple syrup—great for breakfast or snacking.
# Components:
→ 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:
01 - Heat oven to 400°F (200°C). Line a standard muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, and salt evenly.
03 - Add cubed cold butter and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
04 - Pour in whole milk and gently mix just until a dough forms; avoid overmixing for best texture.
05 - Turn dough out onto a lightly floured surface. Knead briefly, then divide into 12 equal portions.
06 - Flatten each dough portion into a disk. Place one cheddar cube and a sprinkle of chopped ginger in the center; wrap dough securely around the filling and roll into a ball.
07 - Position each filled dough ball seam-side down in the prepared muffin tin.
08 - Transfer to oven and bake for 16 to 18 minutes, or until the muffin balls are golden brown and cooked through.
09 - Brush each hot muffin ball with melted butter using a pastry brush.
10 - In a shallow bowl, blend granulated sugar with ground cinnamon. Roll each buttered muffin ball to fully coat.
11 - While warm, drizzle each muffin ball generously with pure maple syrup prior to serving.
