For Next-Level Biscuits, Evoke This Classic, Cheesy Southern Spread

Every so often, we scour the site for cool recipes from our community that we then test, photograph, and feature—this one comes from longtime Food52er TheRunawaySpoon.

The evening of a holiday brunch party, TheRunawaySpoon was standing in front of an open fridge looking at leftovers and decided to spread some pimento cheese on a biscuit. The rest, or at least this recipe, is history. As she says, “It hit me that I could save that pesky spreading step and create a one-bite wonder.”

Creative director Kristen Miglore calls these Pimento Cheese Biscuits “pure genius”—high praise coming from the queen of Genius Recipes herself—and adds, “These biscuits are incredibly buttery and fluffy, with a great savory, cheesy tang.”

TheRunawaySpoon first shared this recipe with us nearly seven years ago, but they’re still in her regular rotation: “Just a few weekends ago I served them with bourbon-glazed ham and red pepper jam,” she says, adding, “I am sure you will find all sorts of ways to enjoy these.” And it’s true, you will. Nevertheless, she has even more ideas to get you started:

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 cocktail-size bites and serve them at parties, either with butter alone, or something yummy tucked inside.

(Like us, you’re probably already sold on the combination of buttermilk biscuits with pimento cheese, so you should know that TheRunawaySpoon’s obsession with pimento cheese led to her cookbook, Pimento Cheese: The Cookbook.)

Pimento Cheese Biscuits (Scones)

View Recipe

Ingredients

2	cups all-purpose flour, plus more for dusting
1	tablespoon baking powder
1	teaspoon salt
1/2	teaspoon sweet paprika
1/2	teaspoon garlic powder
3/4	cup cold butter
1/2	cup cold, well-shaken buttermilk, plus a little more for brushing
1	egg
1	teaspoon Worcestershire sauce
4	ounces jarred diced pimentos, drained and patted dry
1	cup grated extra-sharp cheddar cheese
	Sea salt, for sprinkling

2	cups all-purpose flour, plus more for dusting
1	tablespoon baking powder
1	teaspoon salt
1/2	teaspoon sweet paprika
1/2	teaspoon garlic powder
3/4	cup cold butter

1/2	cup cold, well-shaken buttermilk, plus a little more for brushing
1	egg
1	teaspoon Worcestershire sauce
4	ounces jarred diced pimentos, drained and patted dry
1	cup grated extra-sharp cheddar cheese
	Sea salt, for sprinkling

What’s your favorite pimento cheese pairing? (And if there’s a recipe in our archive that you think deserves a turn in the spotlight, fill us in on that, too—we might feature it!)