Pimento Cheese Biscuits (Scones) Recipe on Food52 (2024)

Author Notes

The combination of two Southern favorites—the buttermilk biscuit and pimento cheese—is ingenious. It truly came to me in the most obvious of ways, like those old peanut butter cup commercials. Standing in front of the open fridge, the night of a holiday brunch party years ago, I spread some pimento cheese on a leftover biscuit, and it hit me that I could save that pesky spreading step and create a one-bite wonder. So I went to work. I doubt I was the first person to think of this, but that’s how I got here. These gems are the perfect pairing for a bowl of soup, but it doesn’t end there. A dab of butter and a little country ham. A dab of butter and some crispy bacon. Make some candied bacon and you are on your way to heaven. I sometimes make these in little co*cktail-size bites and serve them at parties, either with butter alone, or something yummy tucked inside. I am sure you will find all sorts of ways to enjoy these.
—TheRunawaySpoon

Test Kitchen Notes

Pimento cheese in biscuit form: nothing less than pure genius from the likes of TheRunawaySpoon. These biscuits are incredibly buttery and fluffy, with a great savory, cheesy tang. The dough will be quite wet, but just flour your kneading surface well and they'll come together. If your baking sheet is dark, you may want to double up to keep the bottoms of the biscuits from toasting too quickly. —Kristen Miglore —Kristen Miglore

What You'll Need

Ingredients

• 2 cupsall-purpose flour, plus more for dusting
  
• 1 tablespoonbaking powder
  
• 1 teaspoonsalt
  
• ¹/₂ teaspoonsweet paprika
  
• ¹/₂ teaspoongarlic powder
  
• ³/₄ cupcold butter
  
• ¹/₂ cupcold, well-shaken buttermilk, plus a little more for brushing
  
• 1 egg
  
• 1 teaspoonWorcestershire sauce
  
• 4 ouncesjarred diced pimentos, drained and patted dry
  
• 1 cupgrated extra-sharp cheddar cheese
  
• Sea salt, for sprinkling