My Southern Petits Biscuits de Fromage Pimiento

 

Petite Pimiento Cheese Biscuits!

 

These soft and tender little biscuits will have the flavor of those little tiny cheese crackers when you first taste them, but then you'll get the pimiento cheese bite. The biscuits would be so good stuffed with ham salad, or sliced ham and a little mayonnaise. It would be like having a pimiento cheese sandwich with ham on it. What could top that! Oh, I think I know, serve them with ham and eggs topped with salsa and sour cream. Hmmm, sounds like breakfast tomorrow morning to me.

 

1 cup self-rising flour (I use King Arthur)

2 tablespoons shortening

1/2 cup of your favorite pimiento cheese * see mine below the photos

1/3 cup plus more if needed, buttermilk- add 1 tablespoon at a time if extra is needed.

optional-add a tiny bit of cayenne pepper

Preheat the oven to 450 degrees. (I used a convection oven, so keep that in mind because cooking time may be slightly longer in a traditional oven). Line a baking sheet with parchment paper.

 

In a medium bowl add the flour and shortening and mix with a fork or your fingertips until shortening has been incorporated. Add the pimiento cheese, and mix into the flour-shortening mixture. Add the buttermilk, stirring with a fork until the ingredients are blended. If you see flour, add a very small amount of buttermilk to make a pliable dough.

 

On a floured surface, knead the dough a few times until smooth. Roll out dough to 1/2- inch thickness, and cut with a one-inch biscuit cutter. Place the biscuits on parchment paper. Bake for approximately 8 minutes or until lightly brown on top. Makes 17 petite biscuits. The flavor develops even more when the biscuits have been baked for a while.

 

 

Dough as it should look.

Dough ready to knead and roll.



Dough rolled to 1/2-inch thickness, cut with a 1-inch biscuit cutter.

 

On parchment paper, ready to bake.

 

Beautifully baked, but not overcooked.

I make the same pimiento cheese that my mother made. I change the cheese every once in a while, but I use only cheese, chopped pimientos and Duke's Mayonnaise. If you make pimiento cheese with cream cheese, that would be good in the biscuits as well.

Grate 8-ounces of sharp cheddar cheese (I used Cracker Barrel for this recipe)
1 (4-ounce) jar of diced pimiento cheese
Enough mayonnaise to moisten well
optional-dash of cayenne pepper

Mix all together. Use 1/2 cup for biscuit recipe, and save the rest for sandwiches or to stuff celery. Keep refrigerated.