1/2 cup chilled butter, cut into 1/4-inch-thick slices
1 cup buttermilk
4-oz. jar diced pimento, drained
additional self-rising soft-wheat flour
2 tablespoons butter, melted
How to Make It
Combine shredded cheese and 21/4 cups flour in a large bowl. Sprinkle butter slices over cheese mixture; toss gently. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Combine buttermilk and diced pimento; add buttermilk mixture to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9"x5"). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with one short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat procedure 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9"x5"). Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter; place side by side on a parchment paper lined or lightly greased 15"x10" jelly-roll pan. (Dough rounds should touch.) Bake at 450 degrees for 13 to 15 minutes or until lightly golden. Remove from oven and brush with 2 tablespoons melted butter.
Big Book of Home Cooking
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