Savory Pimento Cheese Biscuits

These Flaky Pimento Cheese Biscuits are for anyone who wants a savory biscuit that does not whisper politely from the bread basket. They are buttery, cheesy, flaky, and packed with pimento cheese flavor, like cheddar bay biscuits with a Southern accent. They bake up in about 30 minutes and you can make them as cut biscuits with flaky layers or add a little extra buttermilk for soft, scoopable drop biscuits.

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These Pimento Cheese Biscuits started with my favorite buttermilk biscuit dough and a very important question: what would happen if I folded in my pimento cheese? The answer was me standing in the kitchen, eating a hot biscuit over the pan, fully shook. They are that good!

They have the buttery layers of a classic buttermilk biscuit, the savory cheese situation of a cheddar bay biscuit, and soft little pockets of pimento cheese that make every bite taste like somebody brought the good snacks to brunch. Use my cut-and-stack method for tall, flaky biscuits, or add a splash more buttermilk and scoop them for fluffy drop biscuits that practically beg for an midday nap.

Why you'll love this recipe

• Cheesy - The pimento cheese melts into the dough and gives every bite savory, tangy, cheddar-packed flavor.
• Flaky - My cut-and-stack method creates buttery layers.
• Flexible - You can make these as cut biscuits or add a little more buttermilk for easy drop biscuits. Add a touch of cayenne pepper for a light kick.
• Brunch-ready - They are perfect with eggs, bacon, sausage gravy, or even a little more pimento cheese.
• Big flavor - They taste like cheddar bay biscuits turned way up, with more texture, more cheese, and more Southern personality.

These are the kind of biscuits that show up for breakfast, brunch, dinner, snack time, and any moment when plain bread simply won't do.

Ingredients & Substitutions

The photo below shows what you need to make these pimento cheese biscuits. I will go over the major ingredients and how they can be substituted if needed.

• All-purpose flour - Regular all-purpose flour gives these biscuits structure while keeping them tender. For the best results, measure by weight or fluff, spoon, and level your flour so you do not accidentally pack in too much.
• Baking powder and baking soda - These work together to help the biscuits rise tall and bake up fluffy. Make sure your baking powder is fresh because tired baking powder makes flat biscuits, and we are not here for that.
• Kosher salt - Salt balances the richness of the butter and cheese. If using table salt, use less because it is finer and saltier by volume.
• Unsalted butter - Cold butter creates steam in the oven, which helps make flaky layers. I like unsalted butter because the pimento cheese already brings its own seasoning. If you only have salted butter, just leave out the added salt.
• Pimento cheese - Use a thick, cold pimento cheese for the best texture. Homemade is amazing here, but a good store-bought pimento cheese will also work if it is not too loose or soupy.
• Buttermilk - Buttermilk gives the biscuits tenderness, flavor, and lift. If you do not have buttermilk, use plain kefir, thinned plain yogurt, or thinned sour cream.

See recipe card below for a full list of ingredients and measurements.

Cut biscuits or drop biscuits?

You can make this dough two ways, and both are excellent.

For cut biscuits, keep the dough slightly firmer so you can pat, stack, and cut it into tall biscuits with flaky layers. This version is a little more structured and gives you those crispy biscuit edges.

For drop biscuits, add a little more buttermilk, about 2 tablespoons, until the dough is scoopable. You will not get the same cut layers, but you will get soft, fluffy, pillowy biscuits with craggy golden tops and no rolling pin in sight. A very fair trade, if you ask me.

Quick Recipe Video

Step-by-Step Instructions

These biscuits follow the same basic method as my favorite buttermilk biscuits, with one fun little twist: I replace some of the butter with even more pimento cheese that gets rubbed into the flour right along with the butter. Follow the process pictures and don't overthink it.

Step 1: Place the flour, baking powder, baking soda, and kosher salt into a large bowl and whisk until evenly combined. Grate cold butter into the flour mixture. Use your fingers in a finger-snapping motion to rub the butter into the flour until the mixture looks crumbly.

Step 2: Drop the cold pimento cheese into the butter and flour mixture a little at a time, tossing as you go so the pieces get coated in flour.

Step 3: Use the same finger-snapping motion to work the pimento cheese into the flour mixture. You want a crumbly mixture with no pieces of butter or pimento cheese larger than a pea.

Step 4: Add the buttermilk and use a large silicone spatula or dough whisk to mix until you have a cohesive dough. It should look shaggy at first, then come together as you fold and press it gently against the side of the bowl.

Step 5: Turn the dough out onto a lightly floured work surface and use your hands to bring it together into a square. Use a bench scraper or sharp knife to cut it into four pieces. Stack the pieces on top of each other, then press the stack back down into a square. Repeat this process two more times.

Step 6: Roll or pat the dough until it is about ½ inch to 3⁄4 inch thick. Use a biscuit cutter or sharp knife to cut the dough into biscuits. Place them on a baking sheet and pop them into the freezer while the oven preheats to 425°F.

Step 7: Brush the tops with egg wash and bake at 425°F until the biscuits are golden brown.

Step 8 Let them cool on the pan for at least 10 minutes before serving so they can finish cooking.

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