Jim 'n Nick's Sharp Cheddar Cheesy Drop Biscuits Copycat
These tender, buttery biscuits pack sharp cheddar cheese into every bite, creating a savory-sweet combination that's perfect for breakfast, brunch, or as a side dish. The mini muffin format makes them ideal for entertaining or portion control. What sets this copycat version apart is the surprising touch of sugar that balances the sharp cheese and creates a unique flavor profile that mimics the beloved restaurant original. The quick-mixing method ensures light, fluffy results every time.
Ingredients
- 1 ½ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture
- ⅝ cup sugar
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup buttermilk
- 1 egg, lightly beaten
- ¼ teaspoon vanilla extract
- 4 tablespoons butter, melted
- 1 ¼ cups shredded sharp cheddar cheese
Instructions
- 1
Preheat oven and spray mini muffin tin with cooking spray
- 2
Whisk together flour, sugar, baking powder, baking soda, and salt in medium bowl
- 3
Whisk buttermilk, egg, and vanilla extract until smooth
- 4
Add wet ingredients and melted butter to flour mixture and stir just until combined
- 5
Fold in shredded cheese
- 6
Fill muffin tins with batter
- 7
Bake until firm on top
- 8
Cool for 10 minutes and remove from tins
- 9
Serve warm
Tips
Don't overmix the batter to keep biscuits tender and light
Use room temperature ingredients for better mixing and more even texture
Serve immediately while warm for best cheese flavor and texture
Good to Know
Store in airtight container at room temperature for up to 2 days
Can be mixed and refrigerated overnight, bake fresh in morning
Best served warm from oven or reheated briefly
Common Mistakes
Don't overmix batter to avoid tough biscuits
Use cooking spray to prevent sticking in muffin tins
Cool completely before storing to prevent sogginess
Substitutions
Gluten-Free Swaps
may affect texture
General Alternatives
FAQ
Can I make these in regular muffin tins instead?
Yes, use regular muffin tins and increase baking time to 12-15 minutes. Check for doneness with toothpick.
Can I freeze these biscuits?
Yes, freeze baked and cooled biscuits for up to 3 months. Reheat in 350-degree oven for 5 minutes.
What if I don't have buttermilk?
Make substitute by adding 1 teaspoon vinegar or lemon juice to 3/4 cup regular milk. Let sit 5 minutes.