Pimento Cheese Biscuits


Ingredients

  • 1 cup shredded sharp Cheddar cheese
  • 2 1/4 cups self-rising soft-wheat flour
  • 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

Preparation

  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pimento Cheese Biscuits Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy