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Pimento Cheese Biscuits 

Adapted from King Arthur Flour 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Servings: 12 biscuits
Author: The Kitchen Prep


  • 2 cups King Arthur Self-Rising Flour
  • ¼ cup {4 tablespoons} cold butter cut into small dice
  • 4 ounces {½ a block} cold sharp cheddar cheese
  • ½ cup to ⅔ cup cold milk {or buttermilk}
  • 3 tablespoons finely diced pimentos drained


  • Preheat oven to 425 degrees. Prepare a baking sheet with a sheet of parchment. {These are amazing and so convenient.}
  • 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!