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Oh how I’ve created something perfectly wonderful in these pimento cheese biscuits. I just knew when the idea popped in my head, I had to make these happen. I eat these biscuits for breakfast, lunch and dinner! Throw an egg on them, or try them with my Healthier Hot Chicken!
I used my go-to biscuit recipe from NY Times Cooking. Here is a how to video:
Then I mixed in some shredded cheddar cheese and a jar of pimento peppers (you can find jarred pimentos in the pasta isles). Make sure to drain out as much liquid from the peppers as you can!
What are pimentos?
Let’s go to Wikipedia…
A pimiento (Spanish pronunciation: [piˈmjento]), pimento, or cherry pepper is a variety of large, red, heart-shaped chili pepper.The flesh of the pimiento is sweet, succulent, and more aromatic than that of the red bell pepper. Now back to the biscuits…
Perfection! Now here is the recipe:
Pimento Cheese Biscuits
Take two classic southern staples and combine them into one delicious treat. These pimento cheese biscuits are filled with cheesy, peppery goodness.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 minutes
- Yield: 12
- Category: Breakfast
- 2 cups all-purpose flour, plus more for dusting
- 2 tablespoons baking powder
- 1 scant tablespoon sugar
- 1 teaspoon salt
- 5 tablespoons cold, unsalted butter, preferably European style
- 1 cup cheddar cheese
- 1 cup whole buttermilk
- 1 jar pimentos, drain and pat dry
- Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Cut butter into pats and add to flour, then cut until the mixture resembles rough crumbs. Add the cheddar cheese. Add buttermilk and pimentos stir until it forms a rough ball.
- Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat.
- Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
- Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.
This recipe is an adaptation from NY Times Cooking. The author is Sam Sifton. Get the original recipe here: http://cooking.nytimes.com/recipes/1013741-all-purpose-biscuits