# 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 unsalted butter, cold and 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 - Preheat oven to 400°F. Line a muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly combined.
03 - Cut cold unsalted butter into the flour mixture using a pastry cutter or fork, continuing until the mixture resembles coarse crumbs.
04 - Pour in whole milk and mix gently until just combined; avoid overmixing to preserve biscuit texture.
05 - Transfer dough onto a floured surface and knead briefly. Divide into 12 equal portions and flatten each into a disk.
06 - Place one cheddar cube and a portion of chopped crystallized ginger in the center of each disk. Seal dough around filling and roll gently into a ball.
07 - Set each muffin dough ball, seam-side down, in the prepared muffin tin.
08 - Bake for 16 to 18 minutes until golden brown and biscuits are set.
09 - While still warm, use a pastry brush to coat each muffin ball with melted unsalted butter.
10 - Combine granulated sugar and ground cinnamon in a shallow bowl. Roll each buttered muffin ball in the mixture until evenly coated.
11 - Drizzle warm muffin balls with pure maple syrup immediately before serving.
