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Pimiento Cheese Biscuits

Prep time 20 mins
Chill time 10 mins
Bake time 15 mins
Yield Makes 2 1/2 dozen

Ingredients

  • 1 cup (4 oz.) shredded sharp Cheddar cheese
  • 2 1/4 cups self-rising soft-wheat flour
  • 1/2 cup cold butter
  • 1 cup buttermilk
  • 1 (4-oz.) jar diced pimiento, undrained
  • Self-rising soft-wheat flour
  • 2 tablespoons melted butter

How to Make It

  1. Combine shredded sharp Cheddar cheese with flour in a large bowl.

  2. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour mixture; toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes.

  3. Combine buttermilk and diced pimiento; add buttermilk mixture to flour mixture, stirring just until dry ingredients are moistened.

  4. 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 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).

  5. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)

  6. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.

  7. Note: For testing purposes only, we used White Lily Self-Rising Soft Wheat Flour.