Center a rack in the oven and preheat the oven to 400 degrees. Using 3 mini (tassie) size muffin tins, butter or spray the tins with non–stick pan spray, to avoid the muffins from sticking to the molds.

Combine flour, sugar, and baking powder in a large bowl and set aside. Whisk egg, milk, butter, and vanilla together in a medium–sized bowl and set aside. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.

Incorporate shredded cheese into batter. Do not over mix.

Divide batter evenly among greased muffin tins. Bake for approximately 10 minutes. When fully baked, the tops of the biscuits will be golden and springy to the touch and a thin knife inserted into the center of the biscuits will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each biscuit from its mold.

Yield: 36 mini biscuits