Fluffy Pimento Cheese Biscuits in 30 Minutes

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 smear of butter. I can’t get enough pimento cheese. If you’re not from the South you may not have tried this delicacy, eaten alone or made into pimento cheese sausage balls or a hot pimento cheese dip, you’ll find it served at all types of gatherings.

When added to biscuits you get a soft flaky biscuit that is flavorful, 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 revealed. The end result is a show-stopping, gorgeous biscuit with unbeatable tenderness and a cheesy and savory flavor that you’ll absolutely love.

Gorgeous, golden brown, flaky, and simply amazing: you really have to try pimento cheese biscuits. They’re completely different from a buttery 7 up biscuit or a slighlty sweet honey butter biscuit. 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 is 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 are using has a lot of mayo, you will need to add a little more flour. The dough will be sticky but not too sticky to handle.

Pimento cheese is a spread made most commonly from sharp cheddar cheese, mayonnaise, and pimentos. This delectable side dish is super popular in the South and for good reason! It’s a perfect combination of savory and creamy and can be used in so many ways. Often, it’s served with crackers or celery sticks, or spread on bread for a grilled cheese sandwich, or on the top of a burger, or as the star of the show in these pillowy and tender pimento cheese biscuits.

The possibilities for pimento cheese biscuits are truly endless, as they are a great side dish for almost any savory dish! They are absolutely perfect for serving with slow cooker chicken chili on a cold night. In the summer months, try serving them with some grilled chicken drumstick. I promise, however you choose to serve these biscuits, they’ll be a hit with you and anyone you choose to share them with!

• 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.

• 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.

  
  

• Butter – The butter creates flakes in the flour that allow the biscuit to rise up tall and look beautiful, and of course, lends a fabulously rich, buttery flavor to the biscuit.

  
  

• Buttermilk – Buttermilk is a classic choice to include in 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 fermented, briny Worcestershire sauce elevates the flavor of these biscuits.

  
  

• Pantry Staples – flour, baking powder, baking soda, salt

Get out your food processor and combine the flour, baking soda and powder, and salt, and pulse 2 to 3 times to combine. Add cold cubed butter and pulse until the butter is broken down into pea-sized clumps and is distributed throughout the flour. Then, add the pimento cheese and pulse to combine. You can also use a pastry cutter instead.

Combine the Worcestershire sauce, egg, and buttermilk, and add this mixture to the flour and butter and pulse just until a shaggy dough is formed. You don’t want to overmix the dough.

Step 2: Form the biscuits.

Turn the dough out onto a floured surface and use a bench scraper 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.

Cut the biscuits into 8 large squares, or use a biscuit cutter to make round biscuits. 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.

• 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 more creamy than watery 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.

These pimento cheese biscuits can be stored at room temperature in an airtight container for up to three days. They can also be stored in the freezer in a resealable bag or container for up to six months. Thaw on the counter before warming and serve with your favorite soup or chili.

If they have started to get dry, try toasting them with a little butter.

You can also dice the biscuits with a knife and toast them in a skillet with some butter. They’ll crisp up beautifully, and you can use these crunchy, spicy, buttery biscuit croutons to top a casserole or salad!

These biscuits can definitely be made ahead of time and stored on the counter or in the freezer until you’re ready to serve them. If it’s going to be more than a few minutes, check out my tips for keeping biscuits and rolls warm until you’re ready to eat.

Pimento cheese comes in both mild and spicy varieties. Either type will work fine in the biscuits. The spicy pimento cheese doesn’t make the biscuits overly spicy, it just adds a hint of heat. You can also add a pinch of cayenne pepper to the flour mixture to add some spice.

Slow Cooker Carnitas Recipe

Bacon Wrapped Pork Tenderloin

Old Fashioned Southern Baked Macaroni and Cheese

Fall-Off-The-Bone Slow Cooker Baby Back Pork Ribs

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag and tagging me @butterandbaggage.