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
Scale
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.
