Best Pimento Cheese Biscuits Recipes

COUNTRY HAM BISCUITS AND SCALLION-PIMENTO CHEESE

Steps:

• Preheat the oven to 450 degrees. Place a 10-inch cast-iron skillet in the oven to heat.
• For the scallion-pimento cheese: Stir together the cheese, pimentos, mayonnaise and scallions in a large bowl. Set aside, or if making ahead, place in the fridge until ready to use.
• For the country ham biscuits: Mix the flour, baking powder and salt in a bowl. Using a pastry blender or 2 table knives, cut the cold butter cubes into the flour until it resembles coarse meal. Use a fork to stir in the buttermilk to make a soft dough that comes together and leaves the sides of the bowl (make sure all the flour is worked in). Stir in the ham. Turn the dough out onto a lightly floured board and knead 3 or 4 times until smooth and manageable.
• With your hands or a floured rolling pin, flatten the dough to a thickness of 1/2 inch. Cut the dough out with a 2-inch floured biscuit cutter.
• Remove the skillet from the oven and melt the remaining 1 tablespoon butter in it. Place the biscuits in the skillet. Bake until lightly browned, 10 to 12 minutes.
• To serve: Split the biscuits and serve with a generous spread of pimento cheese.

MUSTARD GLAZED BAKED HAM AND PIMENTO CHEESE BISCUITS

Steps:

• Remove the ham from the refrigerator 2 hours before baking.
• Preheat the oven to 350 degrees F. Line a roasting pan with foil.
• Place the ham, fattier side-up, in the prepared pan. Score a diamond pattern in the fat with a sharp knife, about 1/4-inch to 1/2-inch deep, and the parallel lines about 1 1/2-inches apart. Do not score the meat itself, just the fat and any skin. You can score the fat to as deep as where the fat meets the meat.
• Place the cloves in the center of the diamonds to form a nice pattern around the top and sides of the ham. Place the ham in the oven. Cook for 30 minutes.
• Combine the mustard, honey, sugar and thyme and season with salt and pepper.
• After 30 minutes, begin basting the ham with the glaze. Continue to cook the ham for another 30 minutes (about 10 minutes per pound) or until an internal temperature of 110 to 120 degrees F is reached.
• Remove the ham from the oven and let rest 15 minutes before slicing. Slice into paper thin slices.
• To serve, spread Pimento Cheese on the bottom of the Buttermilk Biscuits and layer with thin slices of glazed ham.
• Combine the cheese, mayonnaise, roasted red peppers, cayenne powder, salt and pepper in a medium bowl. Cover and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.;
• Preheat the oven to 450 degrees F. Grease a baking sheet with butter or line with parchment paper.
• Combine the flour, baking powder, baking soda and salt in a large bowl. Combine until the ingredients are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together.
• Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Cut into 2-inch squares or use a 2-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on the prepared baking sheet. Brush the tops with cream and sprinkle with the black pepper. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Brush the tops with the melted butter. Cool on a baking rack.

PIMENTO CHEESE BISCUITS

Steps:

• Preheat the oven to 450 degrees F. Spray a baking sheet with cooking spray and set aside.
• Whisk together flour, baking powder, pepper, sugar, garlic powder, baking soda and cayenne pepper in a large mixing bowl. Add the cheese and toss to coat.
• Whisk together the buttermilk and mayonnaise in a separate bowl. Make a well in the center of the dry ingredients and add the wet ingredients. Stir until the flour is moistened, then fold in the piquillo peppers. Drop heaping teaspoons onto the baking sheet, spacing them about 1 inch apart. Brush the tops with melted butter. Sprinkle with flaky salt and additional black pepper. Bake until the tops are golden brown, 9 to 11 minutes. Enjoy right away!

TOMATO COBBLER WITH PIMENTO CHEESE BISCUITS

Steps:

• Preheat the oven to 350°F and lightly spray a 2-quart baking dish with nonstick cooking spray. Set aside.
• Melt the butter over medium-low heat in a large, deep skillet. Add the onions and cook, stirring frequently, until they are just starting to caramelize - 8 to 10 minutes. Be cautious not to burn them.
• Add the garlic and cook for about 1 minute or until fragrant. Add the tomatoes and increase the heat to medium-high. Bring to a simmer. Add the salt and pepper. Cook, stirring occasionally, for 5 minutes or until the tomatoes are tender.
• In a small bowl, whisk together the vinegar and cornstarch. Stir it into the tomato mixture and cook until thickened - 2 to 3 minutes. Pour the tomato mixture evenly into the prepared baking dish.
• In a medium bowl, stir the flour, melted butter, buttermilk, cheese, pimentos, salt, and garlic powder together until combined. Drop the biscuit dough by heaping spoonfuls on top of the tomato mixture. Spritz the tops of the biscuits lightly with cooking spray. Place the baking dish on a rimmed baking sheet and bake for about 45 minutes or until bubbly and the biscuits are golden brown and cooked through. Allow to rest for 10 to 15 minutes before serving.