Pimento Cheese Buttermilk Biscuits
Pimento cheese and buttermilk biscuits are a match made in heaven! So why not combine them into one amazing-tasting biscuit? The buttermilk makes these ultra flaky and tender, and the flavorings of pimento and cheddar cheese makes them perfect for breakfast or dinner—or any holiday dinner!
Ingredients
- 2 cups all-purpose flour plus more for surface
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon Salt
- ¼ teaspoon fresh ground black pepper
- ½ cup butter 1 stick, very cold or frozen
- 1 cup buttermilk
- 1 cup cheddar cheese shredded
- ⅓ cup finely diced jarred pimentos patted dry
- 2 tablespoons snipped fresh chives optional
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- Using the large holes on a box grater set on a sheet of parchment or waxed paper, grate the butter and finely chop the remaining nub. Add the butter to the flour mixture, using your fingers to rub and distribute it and breaking up any large clumps.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Make a well in the center, and pour in the buttermilk. Fold it all together using a rubber spatula. Sprinkle with the cheese, pimentos and chives, if using. Fold the dough until it begins to come together. Do not overwork the dough.
- Turn the dough out onto a floured surface and pat into a 1-inch thick rectangle. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 1- inch thick rectangle again. Repeat the folding and turning 3 more times.
- Cut out the biscuits using a 2 ½-inch round cutter. Re-roll scraps until all the dough is used. You should have about 10 to 12 biscuits. Arrange close together on the prepared baking sheet. Make sure the biscuits are touching.
- Bake the biscuits until golden brown, 15 to 18 minutes. Serve warm.
Video
Notes
Why use buttermilk in biscuits? Buttermilk is what makes these biscuits rich and flaky. It owes it success as a baking ingredient to its acidity. And it's the acid that's responsible for buttermilk’s thick consistency, which adds a soft, rich, creamy quality to whatever you’re baking. Buttermilk also contributes to the leavening of the biscuits. In conjunction with baking soda, buttermilk produces carbon dioxide gas, which is why these biscuits will rise to amazing heights.
Love biscuits? Try these too:
Flaky Bacon and Chive Biscuits
Sweet Potato Biscuits
Flaky Bacon and Chive Biscuits
Sweet Potato Biscuits
Nutrition
Serving: 12gCalories: 88kcalCarbohydrates: 18.1gProtein: 5.4gFat: 12.2gCholesterol: 35.5mgSodium: 245.6mgSugar: 1.1g
Tried this recipe?Let us know how it was!
Phyl says
I am loving all recipes..can hardly wait to cook them!
Kathy Kingsley says
Thanks and enjoy!