Recipe courtesy of Ree Drummond
Pimiento Cheese Biscuits with Sweet & Spicy Butter
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- Level: Intermediate
- Total: 1 hr 5 min (includes chilling time)
- Active: 40 min
- Yield: 9 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 543
- Total Fat
- 34 g
- Saturated Fat
- 21 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 9 g
- Cholesterol
- 89 mg
- Sodium
- 601 mg
Ree has incorporated her Pimiento Cheese into a savory biscuit, and these are a great accompaniment to a pot of chili or a bowl of soup, or you could turn them into breakfast sandwiches with sausage or ham.
- Level: Intermediate
- Total: 1 hr 5 min (includes chilling time)
- Active: 40 min
- Yield: 9 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 543
- Total Fat
- 34 g
- Saturated Fat
- 21 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 9 g
- Cholesterol
- 89 mg
- Sodium
- 601 mg
Ingredients
Sweet & Spicy Butter:
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Directions
- Preheat the oven to 425 degrees F.
- In a large bowl, add the flour, baking powder, salt, sugar, baking soda, frozen butter and 1/3 cup Cheddar. Cut the Cheddar and butter in with the flour until you have pea-sized pieces. To the flour mixture, add the buttermilk and fold until about halfway incorporated. Add the Monterey Jack, 1/3 cup Cheddar, and the pimientos, chipotles and dill. Fold until just combined.
- Turn out the dough on a lightly floured work surface. Roll or pat the dough into a 1/2-inch-thick square. Using a sharp knife, cut the dough into four squares, then stack the squares on top of each other and roll or pat the dough into a 1/2-inch-thick square again. Repeat the cutting, stacking and rolling process twice more, but on the last stack, sprinkle the remaining 1/3 cup Cheddar between three of the squares and top the stack with the non-cheese square. Finish by rolling the dough into a 3/4-inch-thick square and cutting into 9 large squares; place on a baking sheet.
- Chill the dough in the fridge for 15 minutes. Bake in the lower half of the oven until golden brown, 15 to 18 minutes.
- For the sweet & spicy butter: Meanwhile, combine the softened butter, honey and cayenne pepper in a bowl with a fork until fluffy. Spread on the warm biscuits and garnish with dill.
