Pimento Cheese Biscuit

During the current COVID-19 pandemic, we all have been dealing with a lot of changes in how we go about our daily lives. I believe that many of us are finding more time to spend in the kitchen not only because we are at home more, but because we may be finding that our local grocery stores do not have all of the food items we want. A few weeks ago, many of us found ourselves baking our own bread from scratch (YUM!) because supply was low at our local stores. In my family, we rarely have time to prepare a full breakfast even on weekends, but now that we are at home, I have been trying to find more time for weekend family breakfasts. One recipe I developed a few years ago has become a family favorite. It is for pimento cheese biscuits. They are easy to make and so delicious! I particularly like to serve them with a sausage patty or bacon sandwich-style. If your biscuit cutter is larger, these would even make a fantastic breakfast sandwich with eggs as well. Enjoy!

Pimento cheese biscuits, easy to make and so delicious! Kimberly Baker, ©2020, Clemson Extension

Pimento cheese biscuits, easy to make and so delicious!
Kimberly Baker, ©2020, Clemson Extension

Pimento Cheese Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
Salt, to taste
1/3 cup butter
Approximately ½ cup milk
4 ounces (½ container) Pimento Cheese
2-3 Tablespoons butter, melted

  1. Mix together flour, baking powder, and salt.
  2. Cut in 1/3 cup butter with a pastry blender until crumbly. Refrigerate about 1 hour until well chilled.
  3. Add pimento cheese to the flour mixture until incorporated and mixture looks crumbly.
  4. Slowly add just enough milk until a dough forms.
  5. Turn dough onto a floured board and knead just until ball forms. Pat out dough to about ½-inch thick and cut with a circle cutter.
  6. Place rounds on greased (or lined with Silpat or parchment paper) pan with sides touching. Brush tops with melted butter. Bake at 400 degrees for 10-12 minutes or until golden brown.
  7. Remove from oven and brush tops again with melted butter.

Recipe makes about 14 biscuits depending on the size of the biscuit cutter.

If this document didn’t answer your questions, please contact HGIC at hgic@clemson.edu or 1-888-656-9988.

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