Description
These mini cheesy biscuits are buttery, tender, and packed with cheddar flavor—just like Jim ‘N Nick’s, only quicker and easier with Bisquick!
Ingredients
1½ cups Bisquick baking mix
¾ cup buttermilk
3 tablespoons sugar
¼ teaspoon vanilla extract
1 cup shredded cheddar cheese
Instructions
Preheat oven to 425°F (220°C). Lightly spray a mini muffin pan with nonstick cooking spray.
In a mixing bowl, stir together Bisquick, buttermilk, sugar, and vanilla extract until just combined.
Fold in shredded cheddar cheese evenly.
Spoon batter into prepared muffin pan, filling each cup about ⅔ full.
Bake for 12–15 minutes, or until tops are golden brown and a toothpick inserted in the center comes out clean.
Let cool for a few minutes in the pan before transferring to a wire rack. Serve warm.
Notes
Cheese Variations: Swap cheddar for Monterey Jack, mozzarella, or a cheese blend.
Flavor Add-Ins: Try adding chopped herbs, a pinch of cayenne, or jalapeños for a twist.
Mini vs. Regular Muffins: Use a standard muffin tin if desired; just extend the baking time to 15–18 minutes.
Homemade Buttermilk Tip: Combine ¾ cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5–10 minutes.
Make Ahead: Prepare the batter ahead and refrigerate. Let come to room temp before baking.
- Prep Time: 5 minutes
- Cook Time: 12–15 minutes
- Category: Bread, Appetizer
- Method: Baking
- Cuisine: Southern, American
