Being the Southern Girl that I am I have had my fair share of fried chicken, deviled eggs, buttermilk biscuits, red-eyed gravy and pimento cheese! With that said I have just made the best Southern biscuits that I have ever had in my entire life. Yes, that is correct- my entire life! Oh, my gosh you have got to make these. I am telling you that they are so good that you will skip the rest of your meal.
I have written a post about the Buttermilk version and I thought that would be the best of the best, but no I was so very wrong. These biscuits win the blue ribbon. I don’t know where I have been , but I have never had these nor have heard about them. Just take my word and make these little cheesy jewels and you will be loved by all including your enemies , that is if you have any. In fact I might just have to stop right now and have another. Oh, I forgot I can hardly zip my jeans now. Maybe tomorrow for breakfast. Yes, like that will make a difference!
Here is the original recipe. You will need a cup of sharp cheddar cheese and 4 oz. of diced pimento. After cutting in the butter add the cheese. Reduce the buttermilk to 1 cup. Add buttermilk along with the pimento undrained. Continue with the original recipe and enjoy!
Pimento Cheese Biscuits from Southern Living Click here for the how to Pictorial
Yield 2 dozen
- 1/2 cup cold butter cut in 1/4 inch slices
- 2 1/4 cups White Lily self-rising flour
- 1 cup buttermilk
- 1 4 oz. jar of diced Pimento undrained
- 1 cup (4oz.) shredded sharp cheese
- 2 Tablespoons melted butter
- Cut butter with a sharp knife or pastry blender into 1/4 inch slices.
- Sprinkle butter slices over flour in a large bowl. Toss butter with flour.
- Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas.
- Cover and chill for about 10 minutes.
- Preheat oven to 450 degrees.
- Add grated cheese to flour and butter mixture.
- Make a well in the center of flour and cheese. Pour buttermilk and undrained pimento in the center.
- Stir just until dry ingredients are moistened.
- Turn dough out onto a lightly floured surface and knead 3 or 4 times, gradually adding additional flour as needed.
- With floured hands, press dough into a 3/4 in. thick rectangle about 9 x 5 inches.
- Sprinkle top with additional flour.
- Fold dough over onto itself in 3 sections, starting with 1 short end . Fold as if you were folding a letter size piece of paper. See the photos here.
- Repeat this process 2 more times.
- Press dough to 1/2 inch thickness and cut with a 2 inch round cutter or just cut in squares with a knife or pizza cutter.
- Place side by side on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch)
- Bake at 450 degrees for 13 to 15 minutes or until lightly browned.
- Remove from oven; brush with 2 Tablespoons melted butter.
- Count to 10 before you inhale the entire pan.
Now for the biscuit lab… I am so pleased to say that all of the biscuits were very good. They were much better than my first ones that would have been good rocks to break out windows. You be the judge. Just look at what they cooked up. I think that they were fantastic, especially since only about 3 out of 28 students had ever had biscuits made from scratch. What a dying art!!! Now they all can make these at home and save money as well as have better products.
For those of you that are thinking about the health issue, I covered that. Biscuits are not a healthy choice and should be included in your diet only a few times a year. Yes, not evey day as a breakfast item. Even so you still need that biscuit card that you can deal when it is crunch time in the kitchen.
So here is what we did in class and as you can judge for yourself they did very well!