Pimento cheese biscuits are one of our favorites.
These little biscuits just can’t be beat when it comes to a delicious Southern recipe your family and friends will love. You can serve these for any gathering, tailgating party, or holiday because honestly….they are good anytime. They make great appetizers if you use a small biscuit cutter or you could make these as drop biscuits, too. These biscuits are so soft and fluffy, they just melt in your mouth. They are the perfect addition to any meal. We love to serve them with chili. You might also like our pimento cheese tomato pie.
Pimento cheese biscuits Ingredients Needed:
White granulated sugar (optional)
Sharp cheddar cheese
Recipe Note: I use a small square biscuit cutter. You may get less biscuits with a larger cutter. I make the dough about 3/4 to 1 inch thick and get as many biscuits as I can; then if there is extra, I pat it out again and start over. I do this several times.
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Pimento Cheese Biscuits
This recipe for Pimento Cheese Biscuits will quickly become your favorite!
Servings: 18 Biscuits
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon white granulated sugar optional
- 1/2 teaspoon garlic powder
- Pinch cayenne optional
- 6 tablespoons butter
- 1 4 ounce jar pimentos, drained
- 1 cup shredded sharp cheddar cheese
- 1 1/4 cups buttermilk
- Smoky paprika optional
Whisk together the flour, baking powder, baking soda, salt, sugar, garlic powder and cayenne in a large bowl. Cut in the butter until mixture resembles coarse crumbs. I have my butter very cold and grate it with a hand grater into the flour.
Add pimentos and cheese to flour mixture and stir in buttermilk with a spoon (you can use more or less buttermilk just until you have a ball of dough you can pickup). Put dough out onto a floured surface and cut into biscuits.
Place biscuits on a baking sheet close together and brush tops with either melted butter or buttermilk. I use buttermilk. Sprinkle on smoky paprika. Bake in preheated 425 degree oven for 12 to 15 minutes until brown on top. Makes 18 biscuits.
I make the dough about 3/4 to an 1 inch thick and get as many biscuits as I can, then if there is extra, I pat it out again and start over. I do this several times.
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