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Pimento Cheese Drop Biscuits
PAIR WITH
Sausage Gumbo
(PAGE 116)
Cajun Red Beans and Rice Soup
(PAGE 61)
Soft, cheesy, and super easy to make, these one-bowl biscuits taste just like pimento cheese—the roasted red pepper and Cheddar cheese spread adored in the South. I love to dunk them into soups from the same region, especially gumbos of any kind and red beans and rice soup
.
To make gluten-free pimento cheese biscuits, substitute 2 cups [310 g] of King Arthur Gluten Free Flour Blend for the all-purpose flour and proceed as directed
.
MAKES
12
BISCUITS
SERVES
12
ACTIVE TIME
10
MINUTES
TOTAL TIME
20
MINUTES
2 cups [280 g] all-purpose flour
1 Tbsp baking powder
2 tsp sugar
3
/
4
tsp sea salt
1 tsp sweet paprika
1 cup [240 ml] milk
1
/
4
cup [60 g] mayo
1 cup [80 g] shredded sharp Cheddar cheese
3 Tbsp finely chopped jarred roasted red peppers, patted dry
1.
Preheat the oven to 450°F [230°C].
Line a baking sheet with parchment paper and coat with cooking spray.
2.
In a large bowl, whisk together the flour, baking powder, sugar, salt, and paprika.
Add the milk and mayo
Fold in the cheese and roasted red peppers until just combined.
3.
Using a small ice-cream scoop or
1
/
4
-cup [60-ml] measure, scoop out the batter and drop onto the prepared baking sheet, spacing the raw biscuits about 3 in [7.5 cm] apart.
Bake until the biscuits are golden brown, 10 to 12 minutes.
Let cool for 5 to 10 minutes on a wire rack.
4.
Serve the biscuits warm or at room temperature.
GET AHEAD:
Store the cooled biscuits in an airtight container in the refrigerator for up to 2 days. Or freeze the unbaked biscuits on a parchment-lined baking sheet until firm, transfer to a zip-top plastic freezer bag, and freeze for up to 3 months. Reheat the refrigerated biscuits on a baking sheet in a 400°F [200°C] oven until warm, about 8 minutes, or bake the frozen dough on a parchment-lined baking sheet until golden brown, 15 to 20 minutes.