These sweet and cheesy mini biscuits are hard to stop popping in your mouth! They taste almost just like Jim N Nicks Cheesy Biscuits and they are so easy to make!
We have a Jim N Nicks BBQ Restaurant near our house and I love to go there for a meal as often as possible. I love basically everything I’ve tried- the mammoth onion rings, the pulled pork and mac and cheese. But I especially love the complimentary mini muffins they bring to the table. We always get seconds, sometimes thirds.
I have a hard time not filling up on them before my meal comes. They are really cheesy and sweet, almost like a dessert.
This is a really simple recipe and they come really close to the real thing. You will need a mini muffin pan.
You could make them larger, but I love them bite-sized.
They’re made from super simple ingredients: flour, sugar, baking powder, and soda, buttermilk, butter and cheese. Plus a little vanilla extract.
It’s the vanilla extract that gives them that somethin somethin.
Cheesy Biscuits go well with any meal but they also make a fantastic snack all on their own. Watch them disappear in a flash!
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Jim 'n Nick's Cheesy Biscuits copycat
Ingredients
- 1 1/2 cups all-purpose flour
- 2/3 cup sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1 egg,, lightly beaten
- 1/4 teaspoon vanilla extract
- 4 tablespoons butter,, melted
- 1 1/4 cups shredded sharp cheddar cheese
Instructions
- Preheat oven to 400 degrees and spray mini muffin tin with cooking spray.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Whisk buttermilk, egg, and vanilla extract together until smooth. Add to flour mixture along with melted butter. Stir just until combined. Fold in cheese.
- Fill muffin tins with batter. Bake for 7 to 10 minutes or until firm on top.
- Let cool 10 minutes and remove from muffin tins.
- Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi, on the cheddar muffin recipe, I am planning to make these but I was making them in a regular size muffin pan. Would the recipe be different with being done in a regular muffin pan than the mini pan?
Yes, you will have to cook them longer.
Holy moly! I am SO glad I came across this recipe. Amazing ! Amazing ! Amazing ! They taste better than Jim N Nicks … thanks for the recipe. This is a keeper.
I made these once exactly according to recipe and they were absolutely delicious.
I just made them, for a second time, for my Fiancé to go with dinner. She is lactose intolerant and mildly intolerant to egg. To make them enjoyable for her I substituted the following:
• To replace the 1 egg, i used 1 Tbsp Flax seed and 2 Tbsp water mixed and rested for 5ish minutes before adding.
• To replace the butter, an equal amount vegan butter (I think it was country crock brand this time; but all the ones I’ve tried in baking work as well as one another)
•To replace the cheese, I used Dayia vegan Cheddar.
•To replace the buttermilk, i took online substitution advice (since this is one of the few dairy products I’ve not seen replicated ii stores for vegans) and used 3/4 cups of oat milk and 3/4 Tbsp of Lemon Juice.
Baking them this way was just as tasty as the original to me, and getting to see my Fiancé enjoy them with no guilt was just as rewarding as the taste.
Sorry if this was long-winded, but I figure it’s worth it if it can help someone else Vegan or Lactose intolerant to enjoy this delicious recipe guilt free.
So Helpful Jonathon. Thank you for leaving this comment.
They are really better than Jim And Nicks
Have you reheated these the next day or made ahead? I was wondering about reheating them and how good they are next 1-2 days. I want to make for Thanksgiving but would love to have them already done.
I made these tonight and they were so light and airy. My husband and my 2 grandchildren ate 3 each.