Long overdue is giving this easy, sweet, cheesy biscuit it’s own post. When ForensicBBQ goes brick-and-mortar, this will be a staple side. Yes, WHEN (I hope). The backstory on this one begins in Birmingham, Alabama. I was down there for work and a group of us went to Jim ‘N Nick’s BBQ. A colleague has been before, and said “Don’t fill up on the biscuits”. When they brought that basket out, and I tried it – I needed to make it.

The beauty is in the simplicity. A sweet cheesy biscuit. Accompanying that saucy smoky BBQ or just starting off the meal the right way. I needed more of them in my life. So I did.

Recipe

The Prep Table

If you remember from my pao de queijo – We’re going back to the two-bowl method. Which isn’t anything new, but I’m a simple man and I speak in simple terms. Mix your dry’s, mix your wets and let that magic combine into something special. Fire up that pellet smoker (or oven) to 400 degrees and lets get with the mixing.

Summer means we’re prepping outside – Dog is on guard detail.

Here’s where I’ll mention that – I THINK – MrsForensicBBQ’s first gift to me (besides her company) was the prep table. This sat buried for a long time, kept getting in the way when we moved in together.. I even thought since it just collected dust we should get rid of it. We didn’t, we cleaned it, and we use it all the time. She’ll probably continue filling up the garage – likely with windows and doors ? – eventually pushing the table out – but until then – thank you MrsForensicBBQ – I love you!

The Process

As always, the recipe is below, but we took the small bowl and whisked together that sugar, flour, baking soda/powder and salt. Once nicely combined, get started on the wets. In the smaller bowl, put that (local) buttermilk, vanilla and egg in there. Lightly beat that egg until it’s a good consistency.

Wet’s and Dry’s with that freshly grated cheddar

Threw half a stick of butter in the microwave and melted her down. (Healthy). Once we’re good to go, dump the wet into the dry and give it a mix. I swear, every time I do these, I try to combine with a whisk. I get pissed every time and wonder why I do it. Today was no exception. I did the walk-of-shame back to the kitchen to get the spatula like I should’ve to start. I mix a little bit, dump the melted butter in and continue with combine. When you think you’re done, fold in that cheddar cheese. Keep folding it in and you’ll end up with a beautiful dough ball as such:

This is what you want. Perfectly blended batter ready for the tin.

Another beautiful aspect to the biscuit is the “pop-ability” of the mini muffin. I’m sure they’ll be just fine as a normal sized muffin – but something about having a pile of mini biscuits is an Instagram-worthy picture every time (see below). Hit that mini tin with a heavy spray of non-stick and scoop in your dough. By this time, your RecTeq Trailblazer should’ve hit 400 degrees (and holding steady like it does) and you’re ready to go.

10 minutes at 400 degrees. I think I went about 12-14 minutes, but definitely check after 10.

Do some clean-up while you’re waiting and check back in ten minutes!

The Result

Ten minutes later, pop the lid of that RecTeq, and see what you got.

You can see in the upper left corner, I pierced the biggun with the stake of my newly purchased Trompo King (future post coming!) and it came out clean. You can see the color coming up from the bottom and they’re ready. I left them in for another 2-ish minutes while I prepped my table for the final result.

Remember when I said Instagram worthy? This is it.

There’s the Jiminick Biscuit. One (Two) of them didn’t make it to the go-bag for the Chicken Wing Taste Test (Spoiler) later today. I had to test one to make sure it tasted good. I had to taste the second because it was a double-blind test. (I’m talking out my ass, these are the best when just off the smoker – and I got at it).

These normally don’t last too long – but I recommend a quick 5-10 second microwave to give them some heat. I’ve mentioned these biscuits in a lot of posts by now, happy to give them their own glory.

Crisp edge, the cheddar peeking through – a delicious roll.

Make these at your next get-together. These are perfect for kids and adults alike. The sweet taste pleases all, everyone loves cheese – and even your plant-based friends (wives) will eat ’em up too (It was a vegan egg).

The Recipe

The Jiminick Biscuit

ForensicBBQ

My best re-creation of the Jim 'n Nick's BBQ starter biscuit. My Alabama visits were blessed with these dough nuggets, and I hope your kitchens get the same treatment.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

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.