A Southern staple, pimiento cheese is the secret to these soft and savory drop biscuits. Learn all the tricks to making these delicious biscuits!
This post is sponsored by Price*s but the content and opinions expressed here are my own.
PIMIENTO CHEESE DROP BISCUITS
Last winter, I went on a biscuit making spree. My boys love them, so I wanted to master them. What I discovered is that despite being insanely easy to make, biscuits are hard to master. I want to share some of the tricks I’ve learned to make the perfect drop biscuit.
Biscuits need to have a crumble, but yet they need to be soft. Nobody wants to eat a hockey puck for a side of bread. By incorporating Price*s Original Pimiento Cheese Spread into this recipe, you’ve regained some of the moistness that you may lose by mixing.
This recipe makes about 15-18 biscuits depending on what size scoop you use. It only utilizes part of the Price*s Original Pimiento Cheese Spread, so you’ll have plenty left to spread on top, to make sandwiches with, or to stuff some bacon wrapped jalapeños with!
By adding the Price*s Pimiento Cheese Spread in and “cutting it in” like the shortening, BEFORE you add the milk, you minimize the risk of over mixing the dough. Over mixing is what cause biscuits to be tough. The less you handle them, the better.
The pimiento’s in the cheese spread give it little pops of color, and the cheese will darken, especially on the bottoms where it was directly touching the pan.
Tips to making the Perfect Drop Biscuit!
- Mixing is not your friend here. When you incorporate the milk, minimize how many times you stir the dough. No more than 10-12 strokes or your biscuits will lose their softness
- Remember that the less you handle the dough, the better. So mix only until the dough has come together.
- When stirring in the milk, save some back. I like to drizzle just a bit down the sides to get those last bits of flour that don’t seem to want to mix in.
- Make sure your oven is hot. Pre-heat the oven. They cook high and fast. Try to minimize opening the oven door. Keep an eye on them through the window, you want to keep the oven temperature as constant as possible
- Do not over bake, they tend to cook inside a bit more when they are pulled from the oven, so don’t wait until they look well done.
- Consider adding other additions, like garlic or onion. You can take out the cheese spread and make them sweet by putting in a bit of cinnamon sugar mixture, or add a 1/2 cup of chunky applesauce.
I hope you enjoyed my twist on a classic. Price*s Original Pimiento Cheese Spread is all about the taste of tradition. I can’t imagine a summer picnic with out it. You can learn more about Price*s Cheese HERE! There is a handy store locator on the website, so you can find your nearest retailer! Be sure to Visit Price*s Traditions to enter the sweepstakes to win! Simply share your own traditions for a chance to win a year’s with of Price*s Pimiento Cheese Spread!
Don’t forget to pin the recipe for later!
Pimiento Cheese Drop Biscuits Recipe:
Pimiento Cheese Drop Biscuits
- 2 cups flour, all purpose
- 1 tsp salt
- 1 TBSP baking powder
- 2 TBSP sugar
- 1/2 cup shortening
- 1/2 cup Price*s Original Pimiento Cheese Spread
- 3/4 cup milk
- Preheat your oven to 425 degrees. Spray a large baking pan with non-stick spray to prevent the biscuits from sticking.
- In a mixing bowl, mix together the flour, salt, baking powder, and sugar. Mix with a whisk to insure there are no clumps and that it is sifted.
- Using a pastry cutter or 2 knives, "cut in" the shortening until the shortening becomes the size of peas.
- Next, use the same pastry cutter and "cut in" the pimiento spread the same way. The flour mixture will become slightly orange tinted, so it's easy to see when it is all evenly distributed.
- Making a well in the flour mixture, add all but 1/4 cup of milk. Slowly turn the flour into the milk, minimizing your strokes. It only takes about 10-12 strokes total. Around the 7th or 8th time of folding in the flour, you'll notice some flour that is hanging stray from the mixture.
- Drizzle the remaining milk down the sides of the bowl to catch the stray flour. It's okay if it still falls apart a bit. The scoop will help mush it together.
- Using a large scoop, place the biscuit dough on the large baking sheet you prepared. Depending on the size of the scoop, you should get between 15-18 biscuits.
- Cook for 10-12 minutes, remove from the oven
- Let the pan cool on a wire rack for 1-2 minutes. Using a spatula, take the biscuits off the pan and place directly on the rack for 1-2 minutes longer. Serve warm.
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