PIMENTO CHEESE BISCUITS

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Pimento cheese biscuits are one of our favorites.

Pimento Cheese Biscuits - The Southern Lady Cooks

These little biscuits just can’t be beat when it comes to a delicious Southern recipe your family and friends will love.  Make these for any gathering, for a tailgating party, holidays or just anytime you want something so good you won’t be able to stop eating them.  They would make great appetizers if you use a small biscuit cutter or you could make these as drop biscuits, too. These biscuits are so soft and fluffy, they just melt in your mouth.  They go well with any meal.  We eat them reheated in the microwave and slathered with butter as a snack.  I see no reason why you could not freeze these biscuits if you want.  You might also like our recipe for sweet potato biscuits.

Pimento cheese biscuits are a real Southern treat.

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon white granulated sugar (optional)

1/2 teaspoon garlic powder

Pinch cayenne (optional)

6 tablespoons butter

1 (4 ounce) jar pimentos, drained

1 cup shredded sharp cheddar cheese

1 1/4 cups buttermilk

Smoky paprika (optional)

Whisk together the flour, baking powder, baking soda, salt, sugar, garlic powder and cayenne in a large bowl.  Cut in the butter until mixture resembles coarse crumbs. I have my butter very cold and grate it with a hand grater into the flour.  Add pimentos and cheese to flour mixture and stir in buttermilk with a spoon (you can use more or less buttermilk just until you have a ball of dough you can pick up).  Put dough out onto a floured surface and cut into biscuits.  Place biscuits on a baking sheet close together and brush tops with either melted butter or buttermilk.  I use buttermilk.  Sprinkle on smoky paprika.  Bake in preheated 425 degree oven for 12 to 15 minutes until brown on top.  Makes 18 biscuits.  Enjoy.

Note:  I use a small square biscuit cutter.  You may get less biscuits with a larger cutter. I make the dough about 3/4 to an 1 inch thick and get as many biscuits as I can, then if there is extra, I pat it out again and start over. I do this several times.

Pimento Cheese Biscuits - The Southern Lady Cooks

Pimento Cheese Biscuits - The Southern Lady Cooks

Pimento Cheese Biscuits - The Southern Lady Cooks

 

5 from 3 votes
Pimento Cheese Biscuits
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

This recipe for Pimento Cheese Biscuits will quickly become your favorite! 

Course: Breakfast
Cuisine: American, southern
Keyword: biscuits, breakfast, Pimento cheese, southern biscuits, southern recipes
Servings: 18 Biscuits
Author: The Southern Lady Cooks
Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon white granulated sugar optional
  • 1/2 teaspoon garlic powder
  • Pinch cayenne optional
  • 6 tablespoons butter
  • 1 4 ounce jar pimentos, drained
  • 1 cup shredded sharp cheddar cheese
  • 1 1/4 cups buttermilk
  • Smoky paprika optional
Instructions
  1. Whisk together the flour, baking powder, baking soda, salt, sugar, garlic powder and cayenne in a large bowl.  Cut in the butter until mixture resembles coarse crumbs. I have my butter very cold and grate it with a hand grater into the flour.
  2. Add pimentos and cheese to flour mixture and stir in buttermilk with a spoon (you can use more or less buttermilk just until you have a ball of dough you can pickup).  Put dough out onto a floured surface and cut into biscuits.
  3. Place biscuits on a baking sheet close together and brush tops with either melted butter or buttermilk.  I use buttermilk.  Sprinkle on smoky paprika.  Bake in preheated 425 degree oven for 12 to 15 minutes until brown on top.  Makes 18 biscuits.
Recipe Notes

I make the dough about 3/4 to an 1 inch thick and get as many biscuits as I can, then if there is extra, I pat it out again and start over. I do this several times.

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8 Comments

  1. Made these last night with lactose free products. Very good. Thanks for recipe! In fact have made lots of your great recipes!

    Please add how thick to roll out dough for us biscuit beginners. I went back and found in comments section.

    • The Southern Lady says:

      So glad you enjoyed these biscuits and enjoy the recipes. I added the thickness to the recipe. Thanks again 🙂

  2. Lucy Beliveau says:

    My Dear Mother had homemade Pimento Cheese Dpread in the refrigerator at all times when I was a child! I’m a fine your surprise when I tell you she and my Dad were both from Louisville, Kentucky!! They had both been born and raised there and southern cooking was in every vein of her blessed heart! She, like you, was a true Southern Lady and everyone loved her! She put on the best parties ever and if she was alive today, we would all have your gorgeous pimento cheese biscuits!! I promise I will make them because they sound divine and I can only imagine how delicious one would be right now with a little piece of country game inside that warm, buttery center!!!

    Thanks for the recipe!! I get lots of good ones from you and am always appreciative!

    • The Southern Lady says:

      Thank you so much for this wonderful comment! I loved hearing about your family, what a delight! I hope you enjoy these biscuits, we absolutely love them. Please let me know if you like them! Have a wonderful week.

  3. about how large a slab do you pat the dough to be? thanks.

    • The Southern Lady says:

      I make the dough about 3/4 to an 1 inch thick and get as many biscuits as I can, then if there is extra, I pat it out again and start over. I do this several times.

  4. could you use premade pimento cheese instead?

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