# What You'll Need:
→ Biscuit Muffins
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon kosher salt
05 - 2 tablespoons granulated sugar
06 - 1/2 cup unsalted butter, cold and cubed
07 - 1 cup sharp cheddar cheese, shredded
08 - 3/4 cup whole milk
09 - 1 large egg
→ Cinnamon Sugar Coating
10 - 1/3 cup granulated sugar
11 - 1 1/2 teaspoons ground cinnamon
→ Maple Bourbon Butter
12 - 1/4 cup unsalted butter
13 - 2 tablespoons pure maple syrup
14 - 1 tablespoon bourbon
→ Assembly
15 - 12 wooden skewers, soaked in water
# Method:
01 - Preheat oven to 400°F. Grease a 12-cup muffin tin or line with paper liners.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, kosher salt, and 2 tablespoons granulated sugar until evenly blended.
03 - Add cold, cubed butter to the dry mixture and use a pastry cutter or fork to work in the butter until the mixture resembles coarse crumbs.
04 - Stir shredded sharp cheddar cheese into the flour-butter mixture until distributed.
05 - In a separate bowl, beat together whole milk and egg, then gently fold into the dry mixture until just combined. Avoid overmixing.
06 - Divide the dough evenly among the muffin cups. Bake for 16 to 18 minutes until golden brown and a toothpick inserted in the center comes out clean. Cool muffins in the pan for 5 minutes, then transfer to a wire rack.
07 - While muffins bake, mix 1/3 cup granulated sugar and ground cinnamon together in a shallow bowl and set aside for coating.
08 - Melt 1/4 cup unsalted butter in a small saucepan over low heat. Stir in pure maple syrup and bourbon; remove from heat.
09 - While biscuit muffins are still warm, brush generously with maple bourbon butter, then roll or sprinkle with cinnamon sugar to coat.
10 - Once muffins are cool enough to handle, slice each horizontally in half. Thread 2 to 3 muffin halves onto each wooden skewer, pressing gently to secure.
11 - Drizzle with any remaining maple bourbon butter before serving, if desired.
