Take two classic southern staples and combine them into one delicious treat. These pimento cheese biscuits are filled with cheesy, peppery goodness.
- 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 (4 oz) jar pimentos, drain well and pat dry
Preheat your oven to 425.
Stir together flour, baking powder, sugar and salt in a large mixing bowl. Cut butter into the flour mixture until it resembles rough crumbs then mix in the cheddar cheese. Pour in the 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. 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 12-15 minutes depending on how thick your biscuits are. Move hot biscuits to a wired baking rack to cool.
This recipe is an adaptation from NY Times Cooking. Get the original recipe here: http://cooking.nytimes.com/recipes/1013741-all-purpose-biscuits
It's very important to drain the pimentos very well otherwise the biscuits can became too gummy.
These biscuits are best served fresh. To reheat, pop them into the oven until warm. If you use a microwave, they become soggy.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: cheesy biscuits, pimento cheese, biscuit recipe, brunch recipe, brunch idea, easy recipe, biscuit recipe