If you’re looking to wow your family or guests with a truly irresistible Southern twist, this Homemade Pimento Cheese Buttermilk Biscuits Recipe is your answer. Bursting with the perfect balance of flaky, buttery biscuit layers and the rich, tangy, cheesy goodness of pimento cheese, these biscuits are the kind of comfort food that feels like a warm hug in every bite. They bake up golden and tender, with just the right amount of tanginess from the buttermilk and the delightful surprise of creamy pimento cheese nestled inside. Whether you’re serving them for breakfast, an afternoon snack, or alongside dinner, these biscuits bring a little slice of heaven straight to your kitchen.
Ingredients You’ll Need
This recipe is a wonderful showcase of simple ingredients working in harmony to create something truly special. Each one plays a key role, from the fluffy texture of the buttermilk to the buttery richness of the cold butter, and of course, that savory punch of pimento cheese that gives these biscuits their signature flavor.
- All-purpose flour: The foundation of your biscuits, providing structure and tenderness when combined properly.
- Sugar: Just a touch to balance out the savory flavors and help with browning.
- Baking powder: The leavening agent that gives your biscuits their light and fluffy rise.
- Salt: Essential for enhancing all the other flavors in the biscuits.
- Cold butter: The secret behind flaky layers, grated and mixed in while cold to create tender pockets of butter.
- Eggs: Adding richness and helping bind the dough together beautifully.
- Whole buttermilk: Its tangy acidity reacts with the baking powder to produce light, airy biscuits with a subtle bite.
- Pimento cheese: The star ingredient that introduces a creamy, zesty cheese filling that sets these biscuits apart.
How to Make Homemade Pimento Cheese Buttermilk Biscuits Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 425ºF and lining a baking sheet with parchment paper. This ensures your biscuits bake evenly and slide off easily once golden and perfect.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This evenly distributes the leavening agent and seasoning so every biscuit rises beautifully and tastes balanced.
Step 3: Incorporate the Butter
Grate the cold butter directly into the flour mixture using a box grater. Toss gently with your hands to coat pieces of butter in flour. This step is crucial because small bits of butter create steam during baking, making your biscuits wonderfully flaky.
Step 4: Mix Wet Ingredients and Add to Dry
Whisk the eggs and buttermilk together in a separate bowl. Then, make a well in the center of your flour-butter mixture and pour in the buttermilk blend.
Step 5: Gently Combine Dough
Using your hands, gently mix wet and dry ingredients for 15 to 20 seconds. The goal is to bring the dough together without overmixing, which would make the biscuits tough. The dough will feel slightly wet but workable.
Step 6: Fold in Pimento Cheese
Turn the dough onto a lightly floured surface and flatten into a rectangle. Spread the pimento cheese over the dough, then fold it over itself 5 or 6 times until the cheese is fully incorporated. You might need a little flour if the dough feels too sticky.
Step 7: Shape and Cut Biscuits
Pat the dough out to about 3/4-inch thickness. Use a biscuit cutter or a glass to cut out individual biscuits and place them on your prepared baking sheet, making sure to space them slightly apart for even baking.
Step 8: Bake to Golden Perfection
Bake your biscuits for about 15 minutes until they turn golden brown on top. For an extra touch of buttery shine, brush the tops with melted butter right after they come out of the oven.
How to Serve Homemade Pimento Cheese Buttermilk Biscuits Recipe
Garnishes
A sprinkle of chopped fresh chives or a dusting of smoked paprika can enhance the flavor and presentation without overpowering the biscuit’s cheesy goodness. A dab of honey butter is also an irresistible option that adds a hint of sweetness balancing the savory notes.
Side Dishes
These biscuits pair beautifully with hearty Southern sides—think fried chicken, collard greens, or a bowl of creamy tomato soup. Their rich, cheesy pockets complement both meaty and vegetable dishes, making them a versatile addition to any meal.
Creative Ways to Present
Turn your Homemade Pimento Cheese Buttermilk Biscuits Recipe into sliders for a fun twist. Add smoked ham, pickles, or even a fried green tomato between split biscuits for a crowd-pleasing sandwich. They also make a fabulous base for a brunch spread topped with scrambled eggs and crispy bacon.
Make Ahead and Storage
Storing Leftovers
Store any leftover biscuits in an airtight container at room temperature for up to two days. To preserve their fresh-baked texture, reheat them gently before enjoying.
Freezing
You can freeze unbaked biscuits by placing them on a baking sheet until firm, then transferring them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time for fresh-tasting biscuits any time you want.
Reheating
Reheat biscuits in a preheated 350ºF oven for about 10 minutes or until warmed through and crisp on the outside. Avoid microwaving if possible, as it can make them rubbery instead of flaky.
FAQs
Can I use different cheese instead of pimento cheese?
Absolutely! While pimento cheese is traditional and brings a unique flavor, sharp cheddar or a blend of cheeses with a little diced pimento or roasted red pepper can work beautifully too.
What if I don’t have buttermilk on hand?
No problem! You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1¾ cups of milk and letting it sit for 5-10 minutes before using.
Can I make these biscuits vegan or dairy-free?
This particular recipe relies heavily on butter, eggs, and cheese for its signature taste and texture, so adapting it to be vegan is tricky. However, experimenting with vegan butter, plant-based milk, and dairy-free cheese alternatives might be fun, but results will differ.
How do I keep my biscuits from being tough?
The key is not to overmix your dough. Mix just until combined, handle it gently, and make sure your butter is very cold when cutting it into the flour. These steps ensure light and tender biscuits.
Can I add herbs or spices to the biscuit dough?
Definitely! Fresh herbs like chives, thyme, or rosemary can brighten the flavor, while a little cayenne or smoked paprika can add a subtle kick. Just fold them in with the dry ingredients.
Final Thoughts
This Homemade Pimento Cheese Buttermilk Biscuits Recipe is one of those dishes that feels like a celebration of Southern hospitality and comfort all in one. Whether you are a biscuit lover or a cheese enthusiast, these biscuits are bound to become a cherished staple in your kitchen. I hope you give this recipe a try soon — it’s absolutely worth every delicious bite!
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Homemade Pimento Cheese Buttermilk Biscuits Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These Homemade Pimento Cheese Buttermilk Biscuits combine classic flaky buttermilk biscuits with flavorful, creamy pimento cheese folded throughout. The dough is tender and slightly moist, yielding soft biscuits with cheesy pockets and a subtle kick from the pimento. Perfect for breakfast, brunch, or a savory snack, these biscuits are easy to prepare with simple ingredients and baked until golden brown.
Ingredients
Dry Ingredients
- 5 cups all-purpose flour (1½ pounds)
- 2 Tbsp sugar (1½ ounces)
- 2 Tbsp baking powder (1½ ounces)
- 2 tsp salt (½ ounce)
Wet Ingredients
- 1 cup cold butter (2 sticks), grated
- 3 eggs
- 1¾ cup whole buttermilk
- 1 (12-oz) container pimento cheese
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425ºF (220ºC). Line a baking sheet with parchment paper and set aside to prevent biscuits from sticking and promote even browning.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Stir together to evenly distribute the leavening and seasonings.
- Add Butter: Using a box grater, grate the cold butter into the flour mixture. Gently toss the grated butter with your hands to distribute it without warming it up. This helps create flakiness in the biscuits.
- Combine Eggs and Buttermilk: In a separate bowl, whisk together the eggs and whole buttermilk until completely blended. This will add moisture and richness to the dough.
- Form the Dough: Make a well in the center of the dry ingredients and pour the buttermilk and egg mixture into it. Gently mix the wet and dry ingredients together with your hands for about 15 to 20 seconds to form a slightly wet dough—avoid overmixing to keep biscuits tender. Transfer the dough to a lightly floured surface and flatten it into a rectangle.
- Fold in Pimento Cheese: Spoon the pimento cheese evenly across the dough rectangle. Fold the dough over onto itself 5 or 6 times, patting down as you go. Add a little extra flour if the dough becomes too sticky. This folding incorporates the cheese into flaky layers.
- Shape Biscuits: Pat the folded dough to about ¾-inch thickness. Using a biscuit cutter or a floured knife, cut the dough into biscuit shapes and place them on the prepared baking sheet, spacing them apart.
- Bake: Bake the biscuits in the preheated oven for approximately 15 minutes, until they turn golden brown on top.
- Finish: Optionally, brush the tops of the hot biscuits with melted butter for extra richness and shine. Serve warm.
Notes
- For best results, keep the butter cold until grating—it creates flaky layers when baking.
- Do not overmix the dough; this prevents tough biscuits.
- If dough is too sticky after folding, lightly flour your hands and work surface.
- Use freshly baked biscuits within a day or store in an airtight container for up to 2 days; reheat before serving.
- Pimento cheese can be found pre-made in many grocery stores or homemade for a fresher taste.
- Serve these biscuits with jam, honey, or as a savory side to eggs and breakfast meats.
