Pimento Cheese Buttermilk Biscuits

Close up of Pimento Cheese Buttermilk Biscuit

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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!

Prep Time10

Cook Time15

Total Time25

Course: breads

Cuisine: American

Servings: to 12 biscuits

Calories: 88kcal

Author: Kathy Kingsley

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.

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Flaky Bacon and Chive Biscuits
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Nutrition