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Pimento Cheese Biscuits

Course: Appetizer, Bread
Cuisine: American
Author: Stacey Little | Southern Bite


  • 2 1/2 cups White Lily┬« self-rising flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup butter
  • 1 cup buttermilk
  • 1 (3-ounce) jar diced pimentos, drained well
  • 1 1/2 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 3/4-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.