Chedder Cheese Biscuits

1. 1

   Preheat oven to 425f. Brush 12 large (1 cup) muffin cups with melted butter; reserve remaining butter for brushing on baked biscuits. Using on/off turns, mix next four ingredients in processor. Add 1/2 cup cubed chilled butter. Using on/off turns, process until coarse meal forms. Transfer to large bowl. Add cheese; toss to combine. Add buttermilk and stir just to blend (batter will be sticky). Divide among prepared muffin cups, about 1/2 cup for each.

2. 2

   Bake biscuits until golden brown and tester inserted into center comes out clean, 25 to 30 minutes. Brush tops with remaining melted butter. Cool 5 to 10 minutes, then remove biscuits from pan and transfer to rack to cool slightly. Serve warm.

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