A few exciting things have happened in my life in the past few weeks:
1) My husband came home toting a Vitamix. Say what? Actually, he ordered it online and left a note for the mail carrier asking her not to put it on the porch but rather to leave under our porch so that I wouldn’t see it when I got home from work. He came in carrying it and saying, “I think this is for you….” Needless to say, I was über-surprised. I don’t do that kind of stuff for him all that often….but I would never attempt to purchase any sort of guitar paraphernalia. I have a feeling that would not end well.
2) I made pimento cheese (well, roasted red pepper cheese) in the Vitamix. I added bacon. I got that idea from some pimento cheese I got at Bi-lo, known as “Palmetto Cheese: The Pimento Cheese with Soul“. You can actually see the shreds of cheese in it. Quite tasty. They have 3 varieties: original, jalapeno, and bacon. Unfortunately, making pimento cheese in the Vitamix turned out to be more difficult than making it in the food processor…..
3) Although I took the bacon-pimento cheese in my lunch every day for a week, I still had some left over at the end of the week. I was worried it would go bad…then I had a thought: pimento cheese biscuits. I looked up some recipes, but they all required a “deconstructed” pimento cheese: basically shredded cheese and jarred pimentos. So, I flew by the seat of my pants….and I got it on the first try.
These biscuits are incredibly moist and just cheesy and salty enough. Folding the dough over and over (like puff pastry) makes them puff up like those Pillsbury layers biscuits (only better, of course). I’ve made them twice already. I think I might like them more than regular biscuits, and that’s saying something. They’re amazing. Oh, and I served them with butter that I made myself. In the Vitamix!
Pimento Cheese Biscuits
makes about 6 biscuits (recipe is easily doubled!)
prep time 10-15 minutes
cook time 15 minutes
1/2 cup/2 ½ ounces/ 75 grams white whole wheat flour (can sub all-purpose flour for whole wheat)
½ cup/2 ½ ounces/ 75 grams all-purpose flour (preferably White Lily)
¼ teaspoon/1 gram baking soda
2 teaspoons/10 grams baking powder
1/2 teaspoon/4 grams salt (kosher salt weighs less than table salt so if you are measuring in teaspoons you will need ¾-1 teaspoon)
3 tablespoons/1 ½ ounces/ 40 grams cold unsalted butter, cut into pieces
½ cup/2 ounces/60 grams cold pimento cheese (the previous link is for my updated recipe….this is the link to the roasted red pepper cheese I referenced earlier in the post)
100 grams buttermilk
1. Preheat the oven to 450 degrees. I highly recommend using a small cast-iron skillet or a stoneware pan to get crispy bottoms. If you are using one, place it in the oven to preheat as well
2. Stir the flour, baking soda, baking powder, and salt together in a large mixing bowl.
3. Use a pastry blender or your fingertips to cut the butter and pimento cheese into the flour mixture until the mixture resembles coarse crumbs. You don’t want the largest pieces to be bigger than peas.
4. Add the buttermilk a little at a time (I didn’t even include a volumetric measurement because I don’t ever measure…I just pour a little bit, stir, and pour more until I get all the dough to stick together). Stir after each addition until everything just comes together into a cohesive dough.
5. Turn the biscuit dough onto a lightly floured surface. Pat it out into a rectangle then fold into thirds like you are folding a letter. Repeat that twice, then pat it out and cut into 6 pieces or use a biscuit cutter (I used a biscuit cutter to make these look nice for the picture, but usually I just cut them so that I don’t have to handle the dough too much).
6. Place the biscuits on the preheated pan or a baking sheet so that they just touch. Bake for 13-15 minutes. Serve immediately.