Flaky Pimento Cheese Biscuits

A stack of pimento cheese biscuits on parchment paper.

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These Pimento Cheese Biscuits are buttery, savory, cheesy, and flaky, with big cheddar bay biscuit energy and a Southern brunch personality.

Prep Time15

Cook Time15

Total Time30

Course: Bread, Breakfast, Brunch, Side Dish

Cuisine: American

Servings: biscuits

Calories: 188kcal

Author: Cynthia Christensen

Equipment

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
¼ teaspoon baking soda
¾ cup pimento cheese cold
6 tablespoons unsalted butter cold
¾ cup buttermilk cold

For egg wash

1 large egg
1 tablespoon water

US Customary - Metric

Instructions

Line a sheet pan with parchment paper and set aside.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, kosher salt, and baking soda.
Grate the 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 and no pieces of butter are larger than a pea.
Drop the cold pimento cheese into the flour mixture about 1 teaspoon at a time, tossing to coat the pieces in flour as you go.
Use the same finger-snapping motion to rub the pimento cheese into the flour mixture. The mixture should be crumbly, with no pieces of butter or pimento cheese larger than a pea.
Add the cold buttermilk and use a large silicone spatula or stiff wooden spoon to mix until the dough comes together. It should be cohesive but still soft and slightly shaggy.
Turn the dough out onto a lightly floured work surface. Use your hands to bring it together into a square.
Use a bench scraper or sharp knife to cut the dough into 4 pieces. Stack the pieces on top of each other, then press the stack back down into a square. Repeat the cut-and-stack process 2 more times.
Pat or roll the dough to about ½ inch to ¾ inch thick. Use a biscuit cutter or sharp knife to cut into biscuits. If using a cutter, press straight down without twisting.
Place the biscuits on the prepared sheet pan. If you have time, put the pan in the freezer for 15 minutes while you preheat the oven to 425°F.
In a small bowl, whisk together the egg and water. Brush the tops of the chilled biscuits with the egg wash.
Bake at 425°F for 12 to 15 minutes, or until the biscuits are risen and golden brown.
Let the biscuits cool on the pan for at least 10 minutes before serving.

Video

Notes

Drop biscuit option: For pimento cheese drop biscuits, add a little more buttermilk, up to 2 tablespoons, until the dough is scoopable but not runny. Scoop the dough onto a parchment-lined sheet pan, chill while the oven preheats, brush with egg wash if desired, and bake at 425°F until golden brown.

Keep the butter and pimento cheese cold so the biscuits stay flaky and do not turn greasy.
Use a light hand when mixing. Overmixing can make biscuits tough. Do not twist the biscuit cutter.
Twisting seals the edges and can keep the biscuits from rising tall. If the dough feels too sticky, lightly flour your hands and work surface, but avoid adding too much extra flour.
A thick pimento cheese works best. If your pimento cheese is very loose, chill it well before using.

Storage and reheating: Store cooled biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, place biscuits in a 300°F oven until warmed through. For a softer biscuit, wrap loosely in foil before reheating.

Freezing instructions: To freeze unbaked biscuits, cut the biscuits and place them on a parchment-lined sheet pan. Freeze until solid, then transfer to a freezer bag or airtight container. Bake from frozen at 425°F, adding a few extra minutes as needed.

Nutrition