Flaky, soft biscuits with layers of buttery, cheesy goodness, a hint of spice, and a slightly crisp bottom. I promise, this is about to be your new favorite biscuit recipe.
Equipment
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Spatula
- Ruler
- 2 ½” round biscuit cutter
- Baking Sheet
- Parchment Paper
- Wire Rack
Ingredients
PIMENTO CHEESE
- ½ cup sharp cheddar cheese finely shredded
- 1 oz cream cheese softened
- 2 tablespoons Greek yogurt
- 1 tablespoon diced pimentos drained
- ⅛ teaspoon pinch of garlic powder
- ⅛ teaspoon pinch of onion powder
- Dash of cayenne pepper
- 1/16 teaspoon salt
- 1/16 teaspoon pepper
DOUGH
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter cut into small cubes
- ¾ cup buttermilk
- 2 tablespoons butter melted for brushing on top
Instructions
- First, make your pimento cheese. Combine all of your ingredients into a bowl - shredded cheddar cheese, cream cheese, Greek yogurt, pimentos, garlic powder, onion powder, cayenne, salt, and pepper. Stir together until fully combined and set aside
- For your biscuit dough, whisk together the flour, baking powder, and salt in a large bowl
- Add the ½ cup of cold cubed butter and rub it into your flour mixture until you have pea-sized pieces of butter
- Pour in the buttermilk and stir gently with a wooden spoon or a spatula until the dough just begins to come together.
- When you still have a few streaks of flour left to stir in, fold in ¼ cup of the pimento cheese. Be careful not to overmix.
- Lightly flour your counter and turn your dough onto it before patting into a ¾-inch thick circle. Cut into four equal sections and stack one on top of the other, then gently pat down into a ¾-inch thick circle again. This will give you those flaky layers!
- Flour a 2 ½” biscuit cutter to cut out your biscuits, wiping and re-flouring between each cut. Re-roll your dough as needed to use it up; you should end up with 7 biscuits and then a slightly smaller “half” biscuit with what’s left of the dough
- Place the biscuits on a parchment-lined baking sheet about an inch apart and brush the tops lightly with melted butter before topping with a little extra shredded cheddar. Pop in the fridge for 10 minutes to make sure your butter is extra cold
- Preheat your oven to 450°F
- Bake for 12 minutes, rotating the pan halfway, or until golden brown on top
- Remove to a wire rack to cool slightly. Serve warm and enjoy!
Notes
*Freshly grate your cheddar cheese for your pimento cheese for the best melty cheese experience
*You will have a little pimento cheese leftover (just a tablespoon or two) to spread on your biscuit or eat later for a snack with crackers.
*Make sure your butter stays cold as you work it into your dough. If at any point it seems like it’s softening, throw your dough into the fridge for 5-10 minutes to firm it back up. The temperature of your butter before it hits the oven is key to those flaky, soft layers.
*Before cutting your dough, make sure your biscuit cutter is floured and that you cut straight down and straight back up; this will ensure your biscuits rise straight up as they bake
*If you don’t have buttermilk on hand, quickly make your own by adding one tablespoon of lemon juice or vinegar to a measuring cup and filling it up to the one cup line with milk. Stir and let it sit for 5 minutes before using! You’ll have a little more than you need, so just store the rest in the fridge for another recipe.
