Pimento Cheese Biscuits


Recipe courtesy of Southern Breads

Serves 6



  • 2 cups all-purpose flour
  • 2 teaspoons sugar
  • 4 teaspoons baking powder 
  • ½ teaspoon salt
  • ½ teaspoon cream of tartar
  • ½ cup shortening 
  • ¾ cup shredded cheddar cheese
  • 2 tablespoons finely minced drained pimento peppers, dried
  • ⅔ cup milk
  • 2 tablespoons melted butter

pimento cheese, recipe follows

 Pimento Cheese

  • ½ pound sharp cheddar cheese, grated 
  • 4 ounces pimentos, drained, dried and minced 
  • 2 tablespoons sweet pickle relish
  • ¼ cup mayonnaise
  • salt and pepper, to taste

 Combine all ingredients. Season with salt and pepper.

Pimento Cheese Biscuits

Click image to enlarge


Preheat oven to 450ºF.

Sift dry ingredients with a pastry blender in a large bowl. Cut in cold shortening until it is completely incorporated and the mixture resembles coarse meal. Add the grated cheese, chives and pimentos and stir with a spatula.

Stir in milk and mix until just combined. Do not over mix.

Turn dough onto a floured board and knead 4 to 5 times, turning 90 degrees each time. Add flour to the surface and board as needed.

Pat into a circle ¾ inch thick and cut with a well-floured 2-inch sharp cutter, or whatever sized biscuits you prefer. Dip the cutter into flour after cutting each biscuit. Cut the biscuits as closely as possible to use all the dough you can from the first batch. Gather scraps, knead a couple of times and cut again.

Place biscuits close, but not touching, on a parchment-lined sheet pan.

Bake for 15 minutes, or until nicely browned on the top and bottom, turning the pan halfway through baking.

Brush with soft butter and serve with pimento cheese.


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