pimento-cheese-biscuits
- 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
How to Make It
- 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.
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