Flaky Southern Pimento and Cheese Biscuits
The classic flavors of pimento and cheese in a buttery, flaky biscuit.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp baking powder
- 3 oz extra sharp cheddar cheese, shredded
- 4.5 oz pimentos, drained and chopped
- 5 tbsp unsalted butter
- 2/3 cup whole milk
- 4 tsp worcestershire sauce
- 1/4 tsp cajun seasoning
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
Instructions
- Preheat the over to 400 degrees F (204 degrees C).
- In a small bowl, mix together pimentos, milk, worcestershite sauce, cajun seasoning, cayenne pepper, garlic powder, onion powder and salt.
- In a separate large bowl, combine the flour and baking powder. Cube butter into small pieces and using a pastry cutter, cut the butter into the flour until pea-size pieces of butter remain. See note for alternative option.
- Add the shredded cheese to the butter, baking powder and flour. Toss to coat. Add the wet ingredients and using a rubber spatula or your hands combine to form a very loose and shaggy dough. This should only take a few seconds. At this point, the dough will be crumbly and will not hold together.
- Turn the biscuit dough out onto a clean, floured surface. Gently fold the dough until it holds together and there are no remaining pockets of flour or sticky spots in the dough.
- Form the dough into a rectangle approximately 10 inches long by 6 inches wide. Cut once vertically so that you have two. long halves. Cut horizontally to make 6 jumbo or 8 regular sized biscuits.
- Place on a parchent lined 9 x 13 inch baking pan with about 1 inch between each biscuit. Bake at 400 degrees F (204 degrees C) for 13-15 minutes, until golden brown.
- While still hot, add a small amount of butter to the top of each biscuit and allow to melt. Serve immediately with butter, honey or preserves of your choice.
Notes
- Rather than cutting in the butter, place your stick of butter in the freezer 30 minutes before baking. Once frozen, shred the butter using a cheese grater and toss the shredded butter with the flour. No cutting necessary! This is my prefered method.