Cheesy Mini Biscuits ~ These little mini biscuits are loaded with cheddar cheese and baked in 10 minutes. A Copycat of Jim ‘n Nick’s cheesy biscuits. Guess what! They taste just like Jim ‘n Nick’s cheesy biscuits! No knead and no special equipment to make them. Light, fluffy and sweet tasting, these cheesy mini biscuits will make a wonderful addition to your holiday mornings, brunch and even dinner.
Serve them with your favorite sweet jams and even cranberry sauce and make them even more festive!
These are a copycat of Jim ‘n Nick’s popular Cheesy Biscuits. For those of you who don’t know, Jim ‘n Nick’s is a BBQ restaurant located here in Charleston and they’re known for their popular cheesy mini biscuits. Since these little guys are popular among my family members, I decided to make them.
Not every recipe I test turns out great, but this one sure did!
It doesn’t get any easier than this!
Plus, this recipe makes enough to serve a crowd.
Cheesy Mini Biscuits make the perfect addition to your breakfast, brunch or dinner. I mean, who doesn’t enjoy a warm cheesy biscuit with a meal? …I know I do!
Serve these delicious Cheesy Mini Biscuits warm with some butter and your favorite sweet jams on the side and watch them disappear!
- 2 cups all- purpose flour
- 1 cup sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 cup whole milk
- 2 eggs
- ¼ tsp. vanilla extract
- 6 Tbsp. salted butter, melted
- 2 cups (8 ounce) shredded mild cheddar cheese
- canola oil cooking spray
- Preheat oven to Bake at 400 F degrees. Spray a mini muffin pan with cooking spray.
- In a medium size bowl, whisk together flour, sugar, baking powder and baking soda.
- Add and whisk in the milk, eggs and vanilla extract until smooth. Add the melted butter and continue to whisk until well blended.
- Fold in the shredded cheese.
- Fill mini muffin tins to the top with batter. Bake for 8 to 10 minutes, or until golden brown on tops.
- Set aside and allow them to cool for 10 minutes. Remove from muffin pan.
- Serve warm.
- Yields: 32 mini cheese muffins
Store in a plastic bag or container to keep them fresh. Recipe adapted from Spicy Southern Kitchen and many other recipes.