Better Than Jim ‘N Nick’s Cheesy Biscuits


Crack the code to the ultimate copycat recipe with these fluffy, cheese-stuffed biscuits that outshine the famous original! Our version features a secret three-cheese blend, honey butter glaze, and a melt-in-your-mouth texture that will have your family begging for batches. Perfect as a side for BBQ, holiday meals, or just because - these biscuits disappear faster than you can make them!

Ingredients

(Professional Tip: Keep all ingredients COLD for maximum flakiness!)

Biscuit Dough:

  • 2 ½ cups all-purpose flour (plus extra for dusting)
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • ½ cup unsalted butter , chilled and cubed
  • ¼ cup vegetable shortening , chilled
  • 1 cup buttermilk , cold

Cheese Filling:

  • 1 ½ cups shredded sharp cheddar cheese
  • ½ cup cream cheese , softened
  • 2 tbsp unsalted butter , melted
  • 1 tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp cayenne pepper (optional for heat)

Finishing Touch:

  • ¼ cup melted butter (for brushing)
  • Flaky sea salt (to sprinkle)

Step-by-Step Instructions

  1. Prep the Dough:

    • In a large bowl, whisk flour, baking powder, salt, garlic powder, and pepper.
    • Cut in cold butter and shortening with a pastry cutter or fork until mixture resembles coarse crumbs.
    • Gradually add buttermilk, stirring until dough forms. Knead gently 2-3 times on a floured surface. Wrap in plastic and chill 15 minutes.

  2. Make the Cheese Filling:

    • Mix cheddar, cream cheese, melted butter, garlic powder, paprika, and cayenne in a bowl until smooth.

  3. Assemble the Biscuits:

    • Roll dough into a 12x8-inch rectangle. Spread half the cheese mixture evenly over the dough, leaving a ½-inch border.
    • Fold dough in half (like a book) and roll out again. Repeat with remaining cheese mixture.
    • Fold dough into thirds (like a letter) and roll to 1-inch thickness.

  4. Cut & Bake:

    • Use a 2.5-inch biscuit cutter to cut rounds. Place on a parchment-lined baking sheet, 1 inch apart.
    • Bake at 425°F (220°C) for 15-20 minutes until golden and puffed.

  5. Finish:

    • Brush hot biscuits with melted butter and sprinkle with sea salt. Let cool 5 minutes before serving


 

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