My most requested side to make to accompany the low-and-slow meats is the Jiminick biscuit. Head on over to my old Jiminick post to get the history behind it.. but I make no secret it spawned from a popular BBQ joint I went to in Alabama: Jim ‘n Nick’s. It’s been a long time since I’ve been back down there, but I do remember them selling the mix at the grocery. I’m not from the South, so we gotta do our best up here.
The Prep Table
I first featured them on here when I made my signature Chili Inferno and knew I had to give them their own post. This past Father’s Day, the family got to try these fresh out of the oven and appropriately enough, my Father enjoyed one of them. By one, I mean always “one more”. That’s the goal.. ain’t nobody want leftovers.
Two bowls – drys and wets. Really ain’t a lot to these, but that’s the point, right? It’s really the balance for me from the sugar/vanilla and the cheese. None of them overpower the other and it’s just a very welcome mouth feel.
The Process
If possible, MrsForensicBBQ hand-shreds ALL her cheese. There’s some outliers in the group, but almost always it’s a hand-shred. I’m slowly coming around. For my every day tacos.. I don’t really care too much. But for something like this.. a little less wood pulp (cellulose) doesn’t hurt. She’s smarter than I, but we match stubborn pretty well – so I can’t fully admit she’s right on the shredded cheese front.. even though she is.
It’s really all about that bite-sized muffin. Maybe one day I’ll jumbo-size the jiminick.. but they’re so special as they are it’s hard to deviate. I’ve thrown a jalapeno on top of the batter when I’ve cooked them, and that’s turned out great. I think next time I’ll finely dice some jalapeno and try that.. maybe habanero because it’s my favorite. It’s tough to sway from perfection.
The Result
Let me know if you try these because I’d love to hear how you/your family enjoyed them. And if you want to send me that Jim ‘N Nick’s mix from the store, I’ll happily receive it. I brought a bag back for an old-coworker of mine, so I’ve never actually tried the bag before.. but I’d love to!
The Recipe
The Jiminick Biscuit
Ingredients
- 1.5 Cups Flour All Purpose
- 3/4 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 2/3 Cup Sugar
- 1/4 Tsp Salt
- 3/4 Cup Buttermilk
- 1 Egg Lightly beaten
- 1/4 Tsp Vanilla extract Don't cheap out! Get the good stuff
- 4 Tbsp Butter melted
- 1.25 Cups Shredded Cheddar Grate it, don't buy pre packed!
Instructions
- Fire up your pellet smoker (or oven) to 400 degrees. Give that mini muffin a healthy spray of cooking spray.
- Bowl 1 (Dry's): Combine your flour, baking powder, baking soda, sugar and salt. Whisk together and set aside.
- Bowl 2 (Wet's): Crack the egg and lightly beat. Add the buttermilk and vanilla extract until the egg is smooth.
- Combine bowl 2 with bowl 1 and add the melted butter. Stir until well combined. Add in that grated/shredded cheese until that beautiful dough is all together.
- Take a spoon and scoop into that greased muffin tin. Put less than you think – these things balloon up pretty healthily. Put in your smoker/oven for about 10 minutes – but keep an eye on them after 5.
- Eat while warm! If there's any left to save, definitely pop it in the microwave – they're so good with a little heat.