Now that we are in the hot months of summer, these Pimento Cheese Biscuits from TK member Marie will be the perfect picnic accompaniment. These tasty biscuits are just what you need to spice up any meal or to replace your typical piece of morning toast with something special!
To make these savory biscuits, you will need: flour, baking powder, salt, black pepper, unsalted butter, sharp cheddar cheese, chives, sliced pimentos, buttermilk, and one egg. Go ahead and preheat the oven to 400 degrees. Line two baking sheets with parchment paper and set aside.
The first step is to add all of your dry ingredients together. In a large bowl, whisk the flour, baking powder, salt, and black pepper.
Next, add in the cold butter.
Now it’s time to get your hands dirty! You want to incorporate all of these ingredients together until they are coarse and crumbly. (You can also use a pastry cutter for this step.)
After your crumbly mixture is ready to go, stir in the cheese, chives, and pimentos.
Stir in the buttermilk until just combined. Make sure your buttermilk is cold! This will ensure that your biscuits come out soft and flaky.
Next, knead the dough on a well-floured surface until it holds together.
Shape the dough to about 1/2 inch thickness.
Use a floured biscuit cutter to cut out the dough and transfer the biscuits onto your lined baking sheet. Instead of throwing away the extra dough, just make additional biscuits with it!
Take your egg and whisk it in a small bowl. You are going to use this egg mixture to brush the tops of each biscuit.
Go ahead and brush the egg onto each biscuit. If you want, you can add more black pepper to the tops of the biscuits as well.
Pop them in the oven for 18-22 minutes, until the tops are golden brown.
Cool them slightly before serving warm.
And there you have it! Pimento Cheese Biscuits—a savory, flaky treat that is a spicy twist on a typical dinner biscuit.
Check out more flavorful recipes from Marie at her blog, Little Kitchie!
These biscuits have the flavor of classic pimento cheese. They are addicting!
- 2 cups All-purpose Flour
- 1 Tablespoon Baking Powder
- ½ teaspoons Kosher Salt
- ½ teaspoons Freshly Ground Black Pepper, Plus More For Topping
- 8 Tablespoons Unsalted Butter, Cold And Cut Into Small Pieces
- 1 cup Sharp Cheddar Cheese, Shredded
- ¼ cups Chives, Chopped
- 4 ounces, weight Jarred Sliced Pimentos, Drained And Chopped
- 1 cup Buttermilk, Cold
- 1 whole Egg, Beaten
Preheat oven to 400ºF. Line 2 baking sheets with parchment paper and set aside.
Whisk flour, baking powder, salt, and pepper in a large bowl. Add the butter and use a pastry cutter or your fingers to incorporate it until the mixture is coarse and crumbly. Stir in the cheese, chives, and pimentos. Add the buttermilk and stir until just combined.
Turn the dough out onto a well-floured surface and knead a few times until it holds together. Shape the dough to about 1/2 inch thickness. Use a floured biscuit cutter to cut out the dough and transfer to the baking sheets. (Gather up the scraps to make more biscuits as needed.)
Brush the top of each biscuit with the beaten egg and top with a bit more black pepper. Bake for 18-20 minutes, until the tops are golden brown. Cool slightly on a wire rack before serving warm!
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books (including her latest one, Modern Pioneering, and enjoy her latest adventures.