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    Home » Breakfast & Brunch

    Pimento Cheese Biscuits

    Published: Aug 12, 2015 · Modified: Mar 30, 2023 by thekitchenprep · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    Pimento Cheese Biscuits! Southern staples collide in these flaky biscuits speckled with bits of sharp cheddar and pimento. Make them, y'all!

    This post may contain affiliate links, which means that, at no extra cost to you, I may earn a small commission if you click a link and purchase an item I’ve recommended. Thanks for your support in running this blog!

    There is a little bit of irony in the fact that South Florida, despite its southernmost positioning in the great US of A, could hardly be described as "Southern" in culture. With our tropical climate and proximity to Miami, we've got our own vibe going on -- more "plantain" than "plantation", if I'm being honest.

    And yet, I have always had this fascination with all things Dixie. Sweet tea and porch swings and bourbon and grits. In fact, I'm fairly certain that the only fiction books I've read to completion in the past 10 years or so have all been set in the South.

    I even overlooked my aversion to horses {I know, I'm weird} to host a Kentucky Derby party a few years back because I'd always loved all the pomp and circumstance that came with the much anticipated sporting event.

    So, when my friends at King Arthur Flour emailed me to see if I'd want to take part in their campaign for "Better Biscuits", I was just a little giddy. Because everyone knows that any Southern cook worth her cast iron skillet has a killer recipe for fluffy biscuits!

    Because most biscuits are made with very few ingredients, the quality of each ingredient really matters. KAF makes a fabulous Self-Rising Flour that was made for things like biscuit-baking -- it's unbleached, with the addition of baking powder and a hint of salt, and it makes for tender, flaky baked goods. {Which is good because no one wants a gravy-covered hockey puck.}

    When I opened the door to my KAF Better Biscuit delivery last week, I was psyched to see that they included just about everything I needed to really get my Southern on.

    But I had to take it one step further.

    PIMENTO CHEESE BISCUITS.

    The rich concoction of cheese, pimentos and mayonnaise is a beloved Southern staple that shows up at just about every important occasion, from baby showers to funerals to game day tailgates. {And if you're not careful about the quantity consumed, thighs.} I

    t's a perfect balance of tang and sharpness... and it works impeccably in these biscuits.

    Now, there are just about as many biscuit-making methods as there are Southern grandmas out there, so you have to find what works for you.

    I actually made two versions of these, using a blender to pulse together the dough the first time, and trading in machinery for a cooks best tools {my hands} the second.

    I must report that while the first method works well in a pinch, there's just something about sticking your digits in the dough that makes for a better result.

    Flaky biscuits speckled with bits of sharp cheddar and pimento, so good it'll bring tears to your eyes faster than a viewing of Steel Magnolias. Get to baking, y'all!

    Pimento Cheese Biscuits 

    Dianna Muscari | The Kitchen Prep
    Pimento Cheese Biscuits! Southern staples collide in these flaky biscuits speckled with bits of sharp cheddar and pimento. Make them, y'all!
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Side Dish
    Cuisine American
    Servings 12 biscuits

    Ingredients
      

    • 2 cups King Arthur Self-Rising Flour
    • 4 tablespoons cold butter cut into small dice
    • 4 ounces sharp cheddar cheese cold
    • ½ cup milk or buttermilk* cold
    • 3 tablespoons finely diced pimentos drained

    Instructions
     

    • Preheat oven to 425°F. Prepare a baking sheet with a sheet of parchment.
    • In a small bowl, combine milk and pimentos.
    • In a large bowl, toss together flour, butter and cheese, making sure to coat the butter and cheese with the flour. With your hands or a pastry blender, work the mixture together quickly until the butter pieces are flaked into the dough. {I used the "snap" method where you rub your fingers together like you're snapping.} The goal is to get the butter incorporated into the dough without melting it too much.
    • Add a little bit of the milk mixture at time and, with hands or a wooden spoon, stir it together until it is just moistened. You don't want to use too much liquid. A shaggy dough {with a bit of flour left at the bottom of the bowl} is just fine for now.
    • On a well-floured surface, turn out the dough {which may still be a bit crumbly} and quickly squish it together just enough times to create a dough that holds the shape of a ball. {If you need to add a few splashes more of milk, go ahead.}
    • Pat the dough into a rough disk shape, then using a floured rolling pin, roll it out to about ½ inch thickness. Punch out rounds using a biscuit cutter {or in a pinch, a round cookie cutter or an upside down drinking glass.} Don't twist, just push straight down.
    • Place each biscuit onto the parchment-lined baking sheet -- you should get 12, but may need to re-roll the scraps for the last few. {Note: For soft-sided biscuits, place them with sides touching. For crunchier sides, leave about an inch of space between them.}
    • Bake for about 10-12 minutes or until the tops begin to turn golden. {If you'd like, you can give them a little brush of butter in the last few minutes of cooking to help the color along.}
    • Serve hot!

    Notes

    *Milk may need to be increased up to ⅔ cup depending on dryness of dough

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    Reader Interactions

    Comments

    1. Nicole Underwood Gonzalez says

      August 13, 2015 at 12:48 pm

      These look CRAZY good!! I mean you can't go wrong with biscuits anyways. But these...OMG!

      Reply
    2. Shaina Wizov says

      August 16, 2015 at 8:43 pm

      Oooooh my goodness these look so good. Now I'm craving a big warm fluffy biscuit!

      Reply
    3. Anonymous says

      August 18, 2015 at 3:34 pm

      Dianna - I am sure you know that Pimento Cheese was started in Georgia your neighboring state. One of our biggest crops at the time was pimentos and of course not knowing what to do with all of those wonderful pimento after all the olives were stuff some pretty creative women came up with perfect "the tea sandwich" . Like every wonderful southern cook has a biscuit recipe a lot (more than most) also has a wonderful pimento cheese recipe. Your recipe looks like a great combo of the two. I know many people have tried "commercial" bought product but nothing compares to these like what my and so many other grandmothers and mothers use to fix. Thank you for making your biscuits with our great traditions and seeing this one as a recipe to pass down to the 21st century cook to their children. You have proudly earned "Southern" status!!!

      Reply
    4. Anonymous says

      August 18, 2015 at 4:09 pm

      Why can't my Safeway market stock the King Arthur White Bread Flour?
      They always have the whole wheat but can't get the white flour. My bread just does not turn out as well with other bread flour.

      Reply
    5. Evelyn says

      August 18, 2015 at 6:59 pm

      Is the cheese supposed to be grated first as it is when making pimento cheese sandwiches? (A staple of every boating outing here in the lowcountry of SC along with fried chicken!).

      Reply
    6. Carol says

      January 28, 2017 at 8:04 pm

      Can this dough be made in large quantities and frozen for use later? We have a wedding coming up soon and plan to self-cater. If not, could they be baked then frozen?

      Reply
      • thekitchenprep says

        January 30, 2017 at 10:02 pm

        Hi Carol, I personally haven't made these ahead of time or frozen them so I can't guarantee how they'd turn out. However, I always use King Arthur Flour as a go-to source for this kind of thing, and according to them, it can be done! Here's how they suggest doing it: http://blog.kingarthurflour.com/2011/10/04/make-freeze-biscuits-heaven-in-a-hurry/

        Reply

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