I like to think of the Master's Tournament as the start of the "pimento cheese season"... It's a time where this southern delicacy really comes to life in kitchens across the country as they watch to see who will win the Green Jacket. I love carrying pimento cheese into my Easter brunch dishes and then making it again as queso for Cinco de Mayo. 

This year, it occurred to me – I HAVE NEVER PIMENTO CHEESE BISCUIT BEFORE! How is that possible?!

This recipe is super easy - simply use our buttermilk biscuit recipe and sub the pimento cheese instead of cream cheese and WOW!!! 

Check out our Callie's Award Winning Buttermilk Biscuit Recipe & Techniques blog for additional tips and tricks about our biscuit-making process. Grab a container of our pimento cheese online or find it at your local grocery store like Publix or Costco!

Instructions

1. Preheat oven to 400 degrees F
2. Place 2 cups of biscuit mix into a large bowl.
3. Add 4 tablespoons of salted butter and work it into the flour. Mix in a snapping motion with your fingers until your mix is the consistency of grated Parmesan cheese.
4. Add 6 oz of pimento cheese. Mix until fully incorporated. 
5. Make a well in the center of the dough. Add 1/2 cup buttermilk and combine until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add the remaining buttermilk. 
6. Liberally dust the dough, rolling surface, rolling pin, and cutter with the remaining biscuit mix. Flip the dough onto a dusted surface. Roll the dough using a rolling pin until it is 2 inches thick.
7. As you cut the biscuits, place on a parchment lined, rimmed baking sheet. The biscuits should touch. Bring remaining dough back together into a mound. Roll, cut, and place the biscuits in the same manner.
8. Melt remaining butter and brush onto biscuits.
9. Bake for 16-18 minutes, rotating the pan halfway through.

Use our gluten-free biscuit mix for a delicious gluten-free biscuit or grab our regular buttermilk biscuit mix to start baking!