How does a Southerner make a buttermilk biscuit even better – has adds pimento cheese to it, of course. Y’all, seriously. These biscuits are crazy delicious and super easy.
I know a lot of people are intimidated by making homemade biscuits, but it really can be super simple. It just takes the right recipes, some decent, tools, and a little confidence. Here are some of my favorite tips for perfect biscuits:
- Don’t overwork the dough. Get it all blended in well, but don’t over mix it. You’re going to knead it some and that will help getting everything together.
- Folding the dough over on itself creates layers. In my recipe, I call for you to fold the dough over on itself 3 or 4 times. This helps to create the flaky layers everyone loves.
- Use a biscuit cutter. You need something with a sharp edge that will cut the dough and not just seal the edges together. Avoid using a drinking glass if possible. The thin, sharper edges of a biscuit cutter just work better.
- Don’t twist the biscuit cutter. Twisting the cutter will work to seal the edges of the biscuit and keep it from rising. Use a quick up and down motion without twist the cutter.
- Use the right flour. I know it’s not available everywhere, but where you can find it, definitely use White Lily flour. The soft winter wheat that the folks at White Lily use to make their flour is like no other. It gives biscuits their tender texture and great rise!
If you like biscuits with crunchy edges (like I do), give the biscuits some room and space them out on the baking sheet. If you prefer taller biscuits with tender edges, you can place them on the baking sheet where their edges are just touching.
These biscuit are pretty versatile, too. They are the perfect complement to supper. It’s also great to use a smaller biscuit cutter and serve them as tea-sized biscuits for a party or shower.
I just couldn’t resist showing you the cheesy inside of these babies.
I love these things just about anyway, but especially love them with a little pepper jelly.
Seriously, working with the folks with White Lily has been a true blessing to me. Not only are the folks behind the brand absolutely amazing to work with, but the product itself is something that my family has been using for generations. There’s just nothing quite like the soft winter wheat that while Lily Flour is made with. It’s the secret behind many incredible Southern biscuit recipes. I even tout the product in my cookbook because I love it so much and truly believe it’s the best flour for biscuits. If you’ve never used it, you’ve just got to try it.
- 2½ cups White Lily® self-rising flour
- ½ teaspoon salt
- 1 teaspoon sugar
- ½ cup butter
- 1 cup buttermilk
- 1 (3-ounce) jar diced pimentos, drained well
- 1½ cups shredded sharp cheddar cheese
- Preheat the oven to 475°. In a large bowl combine the self-rising flour, salt, and sugar. Add the butter, and cut it into the flour using a pastry cutter or large fork. The mixture should be crumbly. Stir in the buttermilk, pimentos, and cheese and mix until everything is just combined.
- Turn the dough out onto a well-floured surface. Knead the dough lightly, being sure to fold the dough in half 3 or 4 times. This helps create flaky layers. Gently roll the dough out to about ¾-inch thick. Use a biscuit cutter to cut the biscuits by pressing the cutter straight down. Do not twist the cutter. Transfer the biscuits to a baking pan. Bake the biscuits for 14 to 16 minutes or until just golden brown.
This post is sponsored by The J.M. Smucker Company. While they compensated me for this post and provided product samples, the opinions herein are my own. Plus, my family has been using White Lily Flour for generations, so I’d be saying good things about it even if they weren’t paying me.