Pimento Cheese Buttermilk Drop Biscuits

These Southern-inspired pimento cheese buttermilk drop biscuits are a quick one-bowl recipe, ready in 30 minutes. Loaded with cheddar cheese, tangy buttermilk, and diced pimentos, these biscuits are scooped onto a greased cast iron skillet, baked for 15 minutes at 450 until beautifully golden, and then brushed with garlic butter. These biscuits are the perfect combination of savory and comforting, making them an irresistible addition to any meal.

As a true Southern cook, I know firsthand that biscuits are a staple in our homes and kitchens. These golden, flaky treats are often enjoyed as a side dish or a vessel for all sorts of toppings like jams, jellies, butter and Pimento cheese. Pimento cheese is a zesty Southern classic that combines cheddar cheese with the distinct flavor of pimentos, resulting in a creamy and tangy spread. When pimento cheese joins forces with biscuit dough, the result is a match made in Southern heaven!

The rich, savory notes of the cheese blend perfectly with the tender, buttery biscuit, creating a delightful biscuit packed with flavors and textures. And the best part is, they're easy to make!

Just blend cold, cubed butter with self-rising flour until crumbly. Mix in finely grated cheddar cheese and drained pimentos, then incorporate buttermilk to form the dough. Scoop into a hot, bacon grease-greased cast iron skillet and bake until golden brown in just 30 minutes. Once baked, you'll brush the warm biscuits with an easy homemade garlic butter that elevates these biscuits to the next level! 

These southern biscuits are perfect for so many occasions. Serve them as a side at brunch gatherings, alongside scrambled eggs and crispy bacon, for breakfast, or pair them with a hearty bowl of homemade chicken noodle soup. Even served by themselves, they're a quick and satisfying snack that never disappoints!

And if you love making these biscuits, try making my recipe for Jalapeno Cheddar Drop Biscuits with a generous spread of Southern Style Pimento Cheese Dip!

Ingredients You'll Need

• Cold Butter - Creates pockets of flakiness in the biscuits when combined with the flour, resulting in a melt-in-your-mouth texture. Cut into small cubes with a knife before adding to the flour and using a pastry cutter to cut into small pea-size clumps in the dough.
• Self-Rising Flour - Incorporates leavening agents, streamlining the process by eliminating the need for additional baking powder or soda and ensuring the biscuits rise beautifully. I always use King Arthur flour in all my baking recipes, but if you can't find their self-rising flour - any brand will work.
• Grated Cheddar Cheese - Grate your own cheese instead of buying it already pre-shredded. I think it yields a better flavor and texture when baking - the extra 2 minutes it takes to do it is worth it in my opinion. I usually use sharp cheddar but any version will work just fine.
• Pimento Peppers (drained) - These vibrant pimentos add a tangy and slightly sweet note to the biscuits, bringing a unique zing that perfectly complements the richness of the cheese and butter.
• Buttermilk - Use store-bought or if you're like me - just make your own buttermilk in the amount you need for this recipe - it takes 5 minutes, 2 ingredients, and is so easy! This gives a tangy flavor and helps create a tender crumb by reacting with the leavening agents in the self-rising flour, resulting in biscuits with a delightful balance of flavors and textures.
• Bacon Grease - Used to grease the skillet, the bacon grease imparts a smoky and savory essence to the bottom, enhancing their overall taste while preventing sticking.

How to Make Garlic Butter

What really sends these biscuits over the edge IMO is brushing garlic butter on the top when they come hot out of the oven - my gosh it is so good! You just need 3 ingredients for that:

1. Butter
2. Garlic Powder
3. Fresh Parsley

How To Make Pimento Cheese Buttermilk Drop Biscuits

Prepare for baking: Preheat oven to 450 degrees and place a cast iron skillet inside to heat up the oven.

Cut the butter into the flour: Remove a cold stick of butter straight out of the fridge and cut into small cubes. In a large bowl, add the cubed butter and self-rising flour. Using a pastry cutter, cut the butter into the flour until small pea-like butter crumbles are throughout the flour. It will resemble a crumbly texture with small pea-like butter clumps.

Add remaining ingredients: Add in cheddar cheese that has been grated on a fine grater and the pimentos. Stir with a spatula. Pour in the buttermilk, and gently stir the dough all together, mixing well and until no dry flour remains.

Prepare the cast iron skillet: Remove the skillet from the oven, scoop about a tablespoon of bacon grease into the skillet, and distribute it all over the bottom and sides of the pan. 

Scoop and bake: Use a large cookie dough scoop and scoop our biscuit dough into the hot and greased skillet. The dough can touch. Bake for 15 minutes.

Assemble the garlic butter: While the biscuits are baking, add butter, garlic powder, and parsley to a small pot on medium-low heat on the stove. Melt slowly while baking and then turn off once completely melted. Remove the biscuits from the oven once the time is up. 

Add garlic butter: Remove the biscuits from the oven. Use a pastry brush to brush the garlic butter onto the hot biscuits immediately. Serve hot and enjoy! 

Recipe Tips

These couple of things help ensure you get the most perfect result every time - even for an easy recipe.

• Ensure the butter is cold straight from the fridge - this guarantees flaky layers in your biscuits.
• Opt for grating your own cheddar cheese. Pre-shredded cheese often has anti-clumping agents, which may affect texture and flavor.
• Be sure to thoroughly drain the pimentos. Excess moisture can make the biscuit dough too wet.
• If you're making your own buttermilk, let the mixture sit for about 5 minutes before using. This allows the acid to work its magic on the leavening agents.
• A cookie dough scoop ensures consistent biscuit size and even baking. Just drop the dough onto the skillet - no need to shape them!
• Preheat the cast iron skillet in the oven to ensure a crispy bottom. Grease it with bacon grease for a hint of smoky goodness.
• Keep an eye on the biscuits around the 15-minute mark. Overbaking can lead to dryness.
• Brush the garlic butter onto the biscuits while they're still hot out of the oven. The warmth helps the butter seep in for maximum flavor.

Storing & Freezing

Storing: To keep your Pimento Cheese Buttermilk Drop Biscuits fresh, store any leftovers in an airtight container in the refrigerator. They'll maintain their deliciousness for up to 2 days. Reheat them in the oven at a low temperature to preserve their texture and flavor.

Freezing: If you want to savor these biscuits at a later time, freezing is a great option. Once cooled, individually wrap the biscuits in plastic wrap or aluminum foil and place them in a freezer-safe bag. They can be stored in the freezer for up to 2 months. When you're ready to enjoy them, reheat the frozen biscuits in a preheated oven for a few minutes until they're warm.

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