These are perfect with a lot of things, including butter. Basically I like them this way – 

Take about 1/2 cup of maida (125 gm.)/ all-purpose flour, add a scant pinch of khabar soda, a scant pinch of salt, a dash of baking powder and add about 40 gm. of grated Margarine to it. Yes. No Less. Now, mix them with your fingers till the mixture resembles coarse breadcrumbs, and can roughly hold a shape when you try and hold a shape of it by pressing the mixture in your palm. 
Beat 1 egg with 1/5th cup milk (or buttermilk. this is insane with buttermilk). Add to the flour mixture. Give it a few halfhearted stirs and WALK AWAY for 5 minutes. Meanwhile, pre-heat your oven for at 180 Degree Centigrade for about 10-15 minutes. Brush 5 Muffin cups with that margarine-laden paper (maane jei jinishtay Margarine chhilo) and coat with the flour well. Here, I want to say something important. THE REASON WHY YOU USE MARGARINE is for the texture. Butter is too watery for this, it makes the biscuit kind of…well… soggy. Margarine makes it a happy biscuit. You can also make sure the biscuit does not stick by putting wax paper cups at the bottom of the cake. This is a very basic muffin method mix.
Add 25 gm. (1 cube) of grated cheddar cheese (I used Go Cheddar Cheese. Very Tasty. You can also do this with other cheeses, including Amul. I have used this with Amul and IT WORKS) and mix, I don’t use much cheese here because I want a muffin and not a ball of cheese. I ALSO DO NOT USE MOZZARELLA BECAUSE IT HAS TOO MUCH WATER CONTENT.
Drop it in 5-6 individual muffin tins using a spoon and just pouring out individual dollops until they are just over 1/3rd full and put them in the oven for 12-15 minutes. Sprinkle a bit of Oregano if you like. I don’t, so I did not put it. BTW, My oven made these in about 15 minutes so i go by 15 but peek and check after 12 minutes if you are impatient. Brush with butter. Let rest for 10 minutes before you bring out the fork and cheese spread.

With some lovely Keema Mattar and Mozzarella cheese.

Written by Poorna Banerjee

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