Why I Love This Recipe
I love this recipe because it captures the essence of the original Jim ‘N Nick’s biscuits while adding a homemade touch that elevates the flavor. The combination of sharp cheddar cheese with a hint of sweetness from sugar and vanilla creates a unique taste that’s both comforting and indulgent. Plus, the simplicity of the ingredients and the quick preparation time make it an ideal choice for any occasion.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
1½ cups Bisquick baking mix
-
¾ cup buttermilk
-
3 tablespoons sugar
-
¼ teaspoon vanilla extract
-
1 cup shredded cheddar cheese
Directions
-
Preheat the oven to 425°F (220°C) and lightly spray a mini muffin pan with cooking spray.
-
In a mixing bowl, combine the Bisquick, buttermilk, sugar, and vanilla extract. Stir until just combined.
-
Fold in the shredded cheddar cheese, ensuring it’s evenly distributed throughout the batter.
-
Spoon the batter into the prepared mini muffin pan, filling each cup about two-thirds full.
-
Bake for 12–15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
-
Remove from the oven and allow the biscuits to cool in the pan for a few minutes before transferring them to a wire rack.
Servings and Timing
This recipe yields approximately 20 mini biscuits. Preparation time is about 5 minutes, and baking time is 12–15 minutes, making the total time around 20 minutes.
Variations
-
Cheese Options: I sometimes experiment with different cheeses like Monterey Jack or a blend of cheddar and mozzarella for a unique flavor profile.
-
Herb Infusion: Adding a teaspoon of chopped fresh herbs such as chives or parsley can enhance the savory aspect of the biscuits.
-
Spicy Kick: For a bit of heat, I mix in a pinch of cayenne pepper or finely chopped jalapeños.
-
Gluten-Free: Using a gluten-free baking mix in place of Bisquick makes these biscuits suitable for those with gluten sensitivities.
Storage and Reheating
I store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate them for up to 5 days. To reheat, I place the biscuits in a preheated 350°F (175°C) oven for about 5 minutes or until warmed through. Alternatively, a quick 15–20 seconds in the microwave works well for a softer texture.
FAQs
Can I use a regular muffin pan instead of a mini muffin pan?
Yes, I can use a standard muffin pan. I fill each cup about two-thirds full and bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
Can I make these biscuits ahead of time?
Absolutely. I prepare the batter and refrigerate it overnight. When ready to bake, I let the batter sit at room temperature for about 15 minutes before spooning it into the muffin pan and baking as directed.
What can I serve with these biscuits?
These biscuits pair wonderfully with barbecue dishes, soups, salads, or as a standalone snack. I particularly enjoy them with a side of honey butter or a drizzle of hot sauce for added flavor.
Can I freeze the baked biscuits?
Yes, I freeze the cooled biscuits in a single layer on a baking sheet. Once frozen, I transfer them to a freezer-safe bag or container. They can be reheated directly from frozen in a 350°F (175°C) oven for about 10 minutes.
How can I make homemade buttermilk?
If I don’t have buttermilk on hand, I combine ¾ cup of milk with 1 tablespoon of white vinegar or lemon juice. I let it sit for 5–10 minutes until it curdles slightly, then use it as a substitute.
Conclusion
These Better Than Jim ‘N Nick’s Cheesy Biscuits are a delightful addition to any meal or gathering. Their irresistible combination of cheesy goodness and subtle sweetness makes them a crowd-pleaser every time. With their quick preparation and versatile nature, I find myself returning to this recipe whenever I need a reliable and delicious side dish or snack.
