Get ready for an incredibly soft Southern biscuit with pimento cheese. Fluffy, buttery goodness combined with a zesty, tangy pimento cheese. Pimento cheese biscuits are what you’ll want to serve with your favorite bowl of soup or chili but they also will complement any meat dish you are serving.
Make Dinner Even Better with Pimento Cheese Biscuits
This simple recipe for pimento cheese biscuits makes a seriously amazing side dish. These large and fluffy biscuits are perfect for accompanying your favorite soup or chili recipes in place of cornbread, or served alongside a roast chicken dinner rather than a plain dinner roll.
Of course, they’re equally scrumptious served all on their own with a generous slab of butter. I can’t get enough pimento cheese recipes. If you’re not from the South you may not have tried this delicacy, eaten alone or with Fire Crackers, we love it.
When added to biscuits you get a soft flaky biscuit that is savory, thanks to the pimento cheese. And they’re truly as simple to make as a buttermilk biscuit! Combine flour, baking powder and soda, salt, cold butter, buttermilk, an egg, and the pimento cheese.
As the biscuits bake, the beautiful flaky and golden brown layers are form. The end result is a show-stopping, gorgeous biscuit with unbeatable tenderness and a cheesy and savory flavor that you’ll absolutely love.
Their unique flavor makes them perfect to serve alongside a bowl of slowly cooked short rib chili.
In recipe testing these biscuits the trick was to keep the biscuits light and fluffy with the addition of not only cheese but the mayonnaise that’s in pimento cheese. I found that adding an egg, which is not typically used in biscuits, helped hold them together. If the pimento cheese that you’re using has a lot of mayo, you may need to add a little more flour. The dough will be sticky but not too sticky to handle.
Give These Biscuits a Try
- They have an amazingly rich, buttery flavor.
- The rich cheese and pimentos add tons of flavor and complexity.
- They pair perfectly with nearly any savory dish.
- A great recipe to serve no matter the time of year.
- Spectacular with butter and honey for an addicting spicy-sweet combination.
- Quick and easy to make.
Mostly Pantry Items
You can get a full list of the ingredients in the Recipe Card below.
- Pimento cheese – You can find pimento cheese in the cheese section or deli of most markets. My favorite is My Three Sons brand made here in Greensboro, but it can be found at most Whole Foods across the country. Choose a brand that is thick and not too soupy and one that’s made with sharp cheddar cheese. If it’s not spicy, you can add a pinch of cayenne pepper for a spicy twist.
- Buttermilk – Buttermilk is a must for most biscuit recipes as it reacts with the baking powder to create tall biscuits. If you don’t have any, learn how to make your own buttermilk in 10 minutes at home.
- Egg – The addition of an egg helps bind the biscuits together without making the dough too soft.
- Worcestershire sauce – Just one tablespoon of briny Worcestershire sauce elevates the flavor of these biscuits.
Simple Steps
Step 1: Make the dough.
A food processor works best for biscuits, but you can also use a pastry cutter.
Add this mixture to the flour and butter and pulse just until a shaggy dough is formed. You don’t want to over mix the dough.
Step 2: Form
Turn the dough out onto a floured surface and use a bench scraper or a large knife to form the dough into a rectangle. Cut the rectangle into four sections, stack them on top of each other, and roll out into a larger rectangle. Repeat this step an additional two times ending with a rectangle. Don’t handle the dough with your hands more than necessary to avoid melting the butter. Use a rolling pin to roll it out.
Step 3: Cut and bake
Place the biscuits on a parchment-lined baking sheet and freeze for 10 minutes. Remove the biscuits from the freezer and brush the tops with buttermilk and sprinkle with flaky sea salt.
Bake until they’re golden brown, flaky, and totally irresistible.
Tips for Making Perfect Pimento Cheese Biscuits
- You can use a pastry cutter instead of a food processor. Just avoid using your hands if possible.
- Don’t skip step two – rolling and stacking the dough multiple times. This step is called lamination and is essential for creating those amazing layers in the biscuit.
- There are a lot of options at the store for pimento cheese. Try to choose a thick versus soupy brand, as too much mayonnaise can negatively affect the texture of the biscuits. If the pimento cheese has a lot of mayonnaise then you might need to add a bit more flour.
Store any leftovers at room temperature in an airtight container or in the freezer.
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Fluffy Pimento Cheese Biscuits in 30 Minutes
Ingredients
- 2 cups flour
- 2 tablespoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup butter 12 tablespoons
- 1 cup pimento cheese
- ½ cup buttermilk
- 1 egg
- 1 teaspoon Worcestershire sauce
Equipment
Instructions
- Preheat the oven to 425º. Place parchment paper on baking sheet.
- Add flour, baking powder, baking soda and salt to a food processor and process until combined.
- Add cold butter cut into cubes and process until the butter is partially incorporated but there are still pea size chunks.
- Add pimento cheese and process a couple of times until it is mixed with the flour.
- În a measuring cup, add buttermilk, egg and Worcestershire sauce and mix with a fork.
- Add the buttermilk mixture to the flour mixture and process until just combined, it should be shaggy looking. Turn out onto a floured surface, it will be stickier than traditional biscuit dough. If it is too sticky to handle, add a little more flour.
- Pat into a rectangle and cut into 4 sections, stack them on top of each other and roll out into a rectangle. Repeat 2 more times. End up with a 6 x 10 inch rectangle. Try not to handle the dough with your hands any more than you have to.
- Cut into 8 large squares or use a biscuit cutter to make round biscuits. Place on parchment paper about an inch apart, cover with plastic wrap and freeze for 10 minutes.
- Remove from the freezer and brush the tops with buttermilk and sprinkle with sea salt. Bake for 12-14 minutes until tops are golden brown.
Barbara’s Tips + Notes
- You can use a pastry cutter instead of a food processor.
- Choose a pimento cheese brand that does not have a lot of mayonnaise. If it is soupy, you will need to add more flour.
- Try to keep the ingredients as cold as possible.
Nutrition
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