Living in the South, pimento cheese is pretty much a staple in our house and is usually a part of just about every event we host. Last year for Elliott’s birthday, I whipped up these pimento cheese biscuits and they were devoured. I can’t even explain how quickly they flew off the table. I’m pretty sure I inhaled a good portion of them myself because they were so good!
I used to make my own pimento cheese but recently I found Price’s pimento cheese! I’ve definitely been taking the easy way out and just using Price’s because it is so good! It is the perfect combination of pimentos and cheese – not to much, not too little. Sometimes it is a little hard to find in the store. It wasn’t with the rest of the pimento cheese dips and hummus in the deli but was instead with the actual cheese in the cheese section. Imagine that! If you can’t find it, definitely ask! It is so worth it! I’m still on the hunt for the Price’s Zesty Jalapeno! My mouth is watering just thinking about it! You can find a $1.00 off coupon for Price’s here.
- For the Biscuits:
- 2 1/3 cups Whole Milk
- 3 tablespoons White Distilled Vinegar
- 6 cups Self-rising Flour, Plus More For Kneading
- 1-1/2 teaspoon Salt
- 3/4 cups Butter
- For the Glaze:
- 1 tablespoon spicy mustard
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 12 oz Prices Pimento Cheese
- 12 slices of ham
- Preheat the oven to 475 F.
- In a bowl, combine milk and vinegar. (You can substitute 2 1/2 cups of buttermilk for this milk/vinegar mixture). Stir together and set aside for 10 minutes.
- In another bowl sift together the flour and salt. Use a pastry cutter to cut in the butter until the mixture resembles coarse crumbs.
- Pour the wet ingredients into the dry ingredients, stirring gently with a fork or wooden spoon until it all comes together. Flour the counter, then turn out the dough and knead 10-15 times, adding a little flour so it's less sticky.
- Roll out dough to 1/3 to 1/2 inch thick and use a biscuit cutter to cut medium to small circles. If you don't have a biscuit cutter, you can use a cup that is about the right size around. Place on a baking sheet 1/2 inch apart and bake for approximately 10 minutes. You'll want to keep an eye on these as they bake. You definitely don't want want to fully bake them, instead pull them out when they are formed but not yet beginning to brown.
- While the biscuits are baking, make the glaze. Combine the mustard, honey and brown sugar until smooth.
- Remove biscuits from oven and let them cool slightly and use a sharp knife to slice in half. Set the tops aside. Layer a slice of ham on each biscuit, then place a dollop of Price's pimento cheese on top of the ham. Replace the biscuit top. Brush each top with a little glaze. Return to over for another 5-8 minutes until biscuits are golden brown and pimento cheese is starting to bubble.
- Remove from oven a brush tops with a little more glaze. Plate and Enjoy!
The great thing about these is if you are in a hurry, you can always cut out a few steps and use store-bought biscuits and leftover ham! That’s what I did this time because… toddlers. Either way, I promise these will be a hit!