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Biscuits and Rolls

Pimento Cheese Drop Biscuits
These biscuits are best served still warm from the oven, but you can store them in an airtight container at room temperature up to two days; warm them in a 300-degree oven for 5 minutes before serving. To make these biscuits ahead, simply follow the recipe through Step 4, then freeze dough on a parchment-lined baking sheet until firm. Transfer to a freezer bag and freeze for up to one month. Bake from frozen, adding 5 to 8 minutes to baking time.
2 1/2 cups (12.5 oz.) all-purpose flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1 1/4 tsp. salt
1 tsp. garlic powder
1 tsp. sugar
1/4 tsp. cayenne pepper
4 oz. extra-sharp cheddar cheese, grated coarse (1 cup)
1/4 cup jarred diced pimientos, drained and patted dry
1 1/4 cups buttermilk, chilled
3 Tbsp. mayonnaise
5 Tbsp. unsalted butter, melted and slightly cooled
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Pimento Cheese Drop Biscuits

Pimento Cheese Drop Biscuits

Pimento Cheese Drop Biscuits
  • Servings:Makes 24 biscuits
  • Prep Time:15 minutes
  • Cook Time:15 minutes
1. Place racks in upper-middle and lower-middle of oven and heat to 425 degrees.
2. Whisk flour, baking powder, baking soda, salt, garlic powder, sugar, and cayenne in a large bowl until combined. Add cheese and pimientos and toss to coat.
3. Whisk buttermilk and mayonnaise in a medium bowl. Add melted butter and gently stir until clumps form. Pour liquid ingredients into dry ingredients and mix until just combined.
4. Using a greased spoon or scoop, divide dough into 24 portions (about 3 tablespoons each) on two parchment-lined baking sheets, spaced about 2" apart.
5. Bake until biscuits are lightly browned underneath and set on top, rotating sheets halfway through, 12 to 14 minutes. Transfer biscuits to a wire rack and let cool 5 minutes before serving.
Source: Hannaford fresh Magazine, May - June 2019