Cheese Biscuits (Mini muffins)

If you’re from the deep South you’re probably familiar with Jim N’ Nick’s Bar-B-Q.  They’re a popular Southern Bar-B-Q chain and their food is sooooo yummy!  We always go at least once when I’m home for a visit.  I would go every day if I could!


Jim ‘N Nick’s Bar-B-Q….mmmmm, yummy!


They serve a big basket of these little muffins (free!!) at every meal and they are so good that sometimes I’m full before my meal even arrives.  I’ve tried countless times to get the recipe from the staff but it’s top secret.  Since I currently live in Canada there’s no way I can go months between fixes so I went online and found a variety of possibilities for the recipe.  I tinkered with a bunch of recipes until I got them as close to the real deal as I could.  There is no replacing Jim N’ Nick’s but I think I’ve come up with a close copycat.




3/4 cup of flour
3/4 cup of Jiffy Corn Muffin Mix
3/4 cup of white sugar
1 1/2 teaspoons of baking powder
3/4 cup of buttermilk
1 beaten egg
4 tablespoons of butter (melted)
1/4 teaspoon vanilla
1 cup of finely shredded sharp cheddar cheese


Preheat oven to 400 degrees and grease mini muffin tins (really grease them or the biscuits stick!)

Combine biscuit mix, flour, sugar, and baking powder in a large bowl and set aside. Whisk egg, milk, butter, and vanilla together. Pour the liquid ingredients over the dry ingredients and, using the whisk quickly and gently stir to blend.

Add shredded cheddar and stir but be careful not to over mix.

Spoon into greased muffin trays and bake in the center of the oven or higher for 15-20 minutes depending on how hot your oven gets.  Check every few minutes as they burn quickly.  Let cool at least 5 minutes before removing from muffin trays. (This is the hardest part!!!)

NOTE-  I have never found Jiffy muffin mixes here in Canada so I usually stock up when I’m visiting the States.

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