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!
46 responses to “Pimento Cheese Biscuits and a Great Lab!”
The biscuits were great! They came out perfect :0 I learned how to make cheese biscuits from scratch!
The biscuits were very delicious and reminded of the biscuits at Red Lobster and I learned how to make cheese biscuits on my own.
In my group both of our biscuits were good and I enjoyed making them. Especially the cheese biscuits cause I love cheese.
i learned to make cheese biscuits you need a lil extra milk to clean the bowl and to make the dough not so clumpy.
FANTASTIC LAB 🙂
I loveeee cheese buiscuts with all my heart. I loved how they came out, they didn’t come out flaky or burned they came out really good, but they tasted even better. I can’t wait to continue cooking in this class with this amazing food and a amazing teacher 🙂
Our biscuits were the best and tasted better than anyone else in my opinion because we made ours with teamwork and love.
These biscuits were very fun to make and also very easy to make! these were the best tasting biscuits that i have tasted because they taste like ones that my grandmother would have made! Im glad we had the chance to make these in class because they were very easy and quick! most biscuits you make take longer! The cheese biscuits were very tasty and also very good because they contained alot of good nutrients!
These biscuits were even better than before! They were declicious, we learned that you can add more to the recipe to fit your tast buds (: we added some extra cheese and it made the biscuits extra cheesy, just the way we wanted it!
I really had a fun time making these cheese Biscuits in your class (like always) and can’t wait to make more food 🙂
These biscuits were fun and easy to make. They tasted awesome. I learned if you dont make all the dough the same thickness then the biscuits will rise in different sizes. The cheese biscuits tasted like cheese-its! 🙂
I was not here when everyone was doing the lab, but I’m pretty sure that it was delicious ! I cant wait for the rest of the semester so I can learn how to cook ! Thank you for being a GREAT Teacher .
The biscuits came out really good for the first timers. I thought it would be hard to make but its very easy to make. I learned that if you knead the dough to much the biscuits can turn out hard.
i learned how to knead dough!!!
The biscuits were a lot easier than I thought they were going to be to make. They tasting really good and I would make these at home!!
The way you describe the pimento bisquits I wish my class could of made some!
Pimento and cheese are without a doubt Southern ingredients! 🙂 How many dips have them as ingredients?
Love the idea they are in biscuits, Wanda, just about my most favorite thing to eat!
It is my favorite biscuit now after making them. Thanks Barbara.
I learned if the bread was knead too little or too much the biscuits will not come out as plan. Even with cheese the bread must be knead a certain amount of times,
Theses look good, but I just don’t think I would like them because I really dont like cheese and pimento. The regular biscuits look good, but I wasn’t here to make them.
I learned that you can knead the dough too much.
this bicuits were delicious and i am cooking them at home sooner or later.
Making these biscuits were similar to making the cheese biscuits, except for we had a chance to knead! The biscuits came out very fine and delicious, we didn’t leave them in too long so they were just perfect. I learned how to fold dough and how to knead.
I learned while doing this lab that the more flour you put with your dough, the more dry and flakey your biscuit will turn out.
I learned that biscuits are not healthy for you and shouldnt be eaten on a daily breakfast basis.
i learned you have to put flour on the dough to knead it.
these biscuits were easy and quick to make, the cheese ones were delicious! i learned if you knead the bread too much , it affects the bicuits tremendously!
I learned to knead dough! and if you knead it too much the biscuits wont turn out as good 🙂
i loved learning how to make homemade biscuits it was so much fun and they taste a whole lot better then can biscuits i actually made them last night and they turned out so good my dad said he was going to make sure we had the ingredients in the house at all times.
i learned that if you have knead your dough too much, it won’t work out like it should and also that you have to watch out on how much milk you put into your dough.
I learned how to knead dough and that it’s possible to knead too much and I also learned that flour will help it from sticking. 🙂
i never knew that you had to knead biscuit dough! i have never made biscuits in my life, only the canned kind.. but these were stupendous=]
This was such a fun lab! and the biscuits were so yummy! I have already made them at home like 3 times, and my family LOVES them! (:
i learned that you can not knead the dough too much or it will be flat, also you have to be careful how much flour you use so it won’t have too much.
these biscuits were amazing! i never would have known that they only had 3 ingredients most of it fat! but they were still delicious!
I loved making these biscuits, i am glad i learned how to make them from scratch so i don’t have to take the easy way out and buy the pre-made biscuits anymore! Just got to be careful with kneading the dough and make sure you do not knead it to much. They were delicious as well.
I learned that these biscuits may not be healthy for you and shouldn’t be eaten on a regular basis, but they taste a lot better and are a lot cheaper!
i learned its easier cooking these when you have people around helping you , instead of doing it alone .
i learned not to knead the dough too much because the more you knead it you harder the dough got and became less flexible ! it was fun learning to make something from scratch !
I really loved making the biscuits!!!!! I learned that you must be careful not to use too much flour when kneading the dough. It was really fun to make them from scratch!!!!They were absolutly delicious!!!!!!!!
All though i was not there to experience this lab myself by reading the blog and by the things my friends have told me i am excited to make this biscuits at my own home and enjoy them with my family.
i thought the biscuit lab was pretty cool and i realized the extra ingredients you added the more milk you need
I learned that you can’t put too much milk in.
can you BELIEVE that some people are unfamiliar with pimento cheese? what a pity! GREAT eat, terrific pictures, a job well done. 🙂
these chesse biscuts took a little much more time then the first biscuts we did. But during this lab i learned that its very important to know how to kneed dough and you cant have the dough too hard or to sticky.
I learned that before you knead the dough you need to have flour on your hand otherwise the dough will stick to your fingers, also not to knead it too much because the biscuits will come out tough.
I learned tht when mixing up your dough it needs to “clean” the bowl and not have anything stuck to the sides. Also when you’re kneading the dough & flattening it you should pay close attention to how much flour you add, to prvent it from sticking, because too much will make them taste dry.