Pimiento Cheese Biscuits

Name: Pimiento Cheese Biscuits
Cook time: 1 h
Total time: 1 h
Yield: 30 serving(s)
Ingredients: 1 cup shredded sharp cheddar cheese; 2 1/4 cups self-rising soft wheat flour; 1/2 cup cold butter; 1 cup buttermilk; 1 (4 ounce) jar diced pimiento, undrained; self-rising soft wheat flour; 2 tablespoons melted butter

Submitted by Brookelynne26

"From Southern Living. They tested this recipe with White Lily Self-Rising Soft Wheat Flour."

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Ready In:: 1hr
Ingredients:: 7
Serves:: 30

ingredients

1 cup shredded sharp cheddar cheese
2 ¹⁄₄ cups self-rising soft wheat flour
¹⁄₂ cup cold butter
1 cup buttermilk
1 (4 ounce) jar diced pimiento, undrained
self-rising soft wheat flour
2 tablespoons melted butter

directions

Combine shredded sharp Cheddar cheese with flour in a large bowl.
Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour mixture; toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes.
Combine buttermilk and diced pimiento; add buttermilk mixture to flour mixture, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.).
Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 tablespoons melted butter.

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RECIPE SUBMITTED BY

Brookelynne26

I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.

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