I’ve never been moved to recreate a dish that I tasted at a restaurant until I found this simple recipe for Jim ‘N Nick’s Cheese Biscuits. Based in Birmingham, AL, Jim ‘N Nick’s is one of the The Astronomer and my all-time favorite barbecue joints. Whenever we roll down South, we dine here at least once, if not twice. The Cheese Biscuits are always a highlight—sweet, savory, and totally moreish. These moist little muffins are traditionally served with whipped butter, alongside a heap of brisket and pulled pork. I think they’re also terrific eaten plain for breakfast.
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 1/2 teaspoon baking powder
- 3/4 cup milk
- 1 egg, beaten well
- 4 tablespoon butter, melted
- 1/4 teaspoon vanilla
- 1 cup shredded cheddar cheese
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan.
Combine flour, sugar, and baking powder in a large bowl and set aside. Whisk egg, milk, butter, and vanilla together in a medium-sized bowl and set aside. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.
Incorporate shredded cheese into batter. Do not over mix.
Divide batter evenly among greased muffin tins. Bake for 15 to 20 minutes. When fully baked, the tops of the biscuits will be golden and springy to the touch and a thin knife inserted into the center of the biscuits will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each biscuit from its mold.
Makes 10 to 12 biscuits.