Pimento cheese biscuits are just about as southern as you can get. They’re soft and fluffy and take approximately 2% more effort than a regular biscuit to make. They’re a great way to use up leftover pimento cheese (is that a thing?!?!?)!
Can you think of two foods that are more Southern than pimento cheese and biscuits?
I really can’t. Funny thing is that of course neither were invented here in the southeast part of the U.S. but certainly no one reveres these foods nowadays like we do around these parts.
Pimento cheese is one of those foods that I cannot keep in the house if I don’t want to be constantly dipping a cracker or a pretzel or a tortilla chip or just a spoon into it every. single. time. that I open the refrigerator. And biscuits…well, they’re my typical Sunday morning breakfast. Nothing better than biscuits with some Kerrygold.
I mean, unless it’s pimento cheese biscuits with Kerrygold.
Pimento cheese biscuits are a great way to use up leftover pimento cheese, but if you, like me, do not know the meaning of the term “leftover pimento cheese”, then by all means make some (here’s my recipe) or buy it especially for this purpose. I promise, pimento cheese biscuits take only about 2% more effort than regular old buttermilk biscuits.
The tricks to making perfect pimento cheese biscuits:
- Good ol’ Southern flour made with soft white winter wheat. White Lily is always in my pantry and Martha White will work as well. If you are not fortunate enough to have grocery store access to this, this thread from Chowhound recommends using half all-purpose flour and half cake flour.
- Make sure that the butter and the pimento cheese are cold. I take them out of the fridge right before I make the biscuit dough.
- I always use full-fat buttermilk to make my biscuits, but if you don’t have it you can use heavy cream, half and half, or milk (preferably whole milk).
- Fold your biscuit dough to get flaky layers better than any remade biscuit ever thought about having!
- I used a biscuit cutter to make pretty biscuits for pictures, but I usually just use a knife so I don’t have scraps that have to be reformed. This makes the most tender biscuits!
- If you like crispy bottoms on your biscuits (I do) preheat the pan while you preheat the oven. Even better, use a cast iron skillet or a stoneware pan to bake the biscuits!
So – next time you have leftover pimento cheese (I’ll take your word that this is a thing) or just want to combine these two ultra Southern foods, pimento cheese biscuits are the ticket!
Shared on Meal Plan Monday on Southern Plate and The Weekend Potluck on The Country Cook!
Yield: 6 biscuits (can easily be doubled)
15 minPrep Time:
15 minCook Time:
30 minTotal Time:
- 1 cup/5 ounces/ 150 grams all-purpose soft white winter wheat flour (such as White Lily/Martha White) OR 1/2 cup/ 2.5 ounces / 75 grams EACH regular all-purpose flour and cake flour
- 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
- 1/2 cup buttermilk (I use full-fat) OR same amount heavy cream, half-and-half, or milk
- 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
- Stir the flour, baking soda, baking powder, and salt together in a large mixing bowl.
- 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.
- Add the buttermilk a little at a time (the measurement is approximate 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.
- 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).
- Place the biscuits on the preheated pan or a baking sheet so that they just touch. Bake for 13-15 minutes. Serve immediately.