Homemade with loads of sharp cheddar folded in. Chopped up and baked in muffin tins so they pull apart easily.
1) Preheat oven to 425 degrees F. Lightly butter muffin tins. Grate cheddar cheese.
2) In a large bowl, stir together flour, baking powder, baking soda, sugar, and salt. Add cubed butter and cut into the flour until it is in pea-sized pieces. You can use a pastry cutter, a large fork, or just your fingers.
3) Stir in buttermilk until it’s just combined. Try not to overwork the dough. Turn the dough out onto a floured surface and roll it out into a large rectangle.
4) Sprinkle the dough with half the cheddar cheese and fold it over so the cheese is in the middle. Roll out a second time and repeat. Roll out a third time until the dough is in a large rectangle (roughly 14×10). No need to be exact.
5) Cut the dough into tiny 1-inch cubes. Stack the dough cubes in muffin tins, using 4-5 dough pieces per tin. They should completely fill the muffin tins.
6) Bake biscuits at 425 degrees for 18-20 minutes until biscuits are nicely browned and cheese is bubbly.
7) Let the biscuits cool for a few minutes before removing them and serving.
Biscuits will keep fine once cool in an airtight container for a week in the fridge. Reheat in the microwave for 15-20 seconds.