Pimento cheese stuffed buttermilk biscuits are big, flaky biscuits, oozing with melted pimento cheese. You will love this super easy biscuits recipe! They are quick to make, and they are SO delicious!
These stuffed buttermilk biscuits are being served up in honor of my friend, Angie, a very special blogging friend of mine. You see, this post is part of a SURPRISE VIRTUAL BABY SHOWER for her! Angie is very popular in the food blogging community, as the creative genius behind the blog, Big Bear’s Wife. Her baby boy, Jackson, was due to be born next week, and because she is loved by so many bloggers, we planned this virtual baby shower with lots of delicious recipes to share!
BUT, the surprise is really on US, because baby Jackson decided to come into the world YESTERDAY! I just saw photos of him, and he is absolutely adorable, and perfectly healthy! Congratulations, Angie and Thomas!! Now, let’s proceed with the surprise baby shower as planned. 🙂
I’m sharing this recipe for pimento stuffed buttermilk biscuits for a couple of reasons.
- Angie is a southern girl, and what girl from the south doesn’t love flaky buttermilk biscuits, am I right? Heck, I’m a Wisconsin girl, and I LOVE flaky biscuits – who doesn’t??
- I love cheese! The biscuits are stuffed with cheese to give props to my Dairyland State roots. PIMENTO cheese is being used because it is my southern cheese of choice.
FUN FOOD FACT: Technically, pimento cheese is not “southern” food! According to history, pimento cheese was first created in NEW YORK. Who knew?
Two Ways to Make Pimento Stuffed Buttermilk Biscuits
There are two ways to make this stuffed buttermilk biscuits recipe. You can use the QUICK and EASY, semi homemade method, OR, you can make the whole shebang from scratch. Truthfully, I struggled with this decision, because I typically like to bake biscuits from scratch.
However, I am thinking of
my lazy chef self Angie here. She’s a new mom, and I think most moms would agree that when you have a newborn in the house, everything you do needs to be quick and easy. After all, you never know how much time you’ll have before the next feeding or diaper change is in order.
So, when I made this stuffed buttermilk biscuits recipe, I went the semi-homemade way, choosing to use refrigerated biscuit dough and store bought pimento cheese. Hey, no judgement, please! How much quicker and easier does it get than a semi-homemade recipe?
If you’d like to go all out with the big kahuna and make everything from scratch, have at it! Here’s a classic pimento cheese recipe, and here’s my buttermilk biscuits recipe. Make the biscuit dough to use in place of the refrigerated biscuit dough, and stuff it with your homemade pimento cheese, as described in my recipe, below.
After you see my recipe for pimento cheese stuffed buttermilk biscuits, please take some time to check out the other amazing recipes made for Angie’s virtual baby shower!
Flaky buttermilk biscuits, stuffed with pimento cheese.
- Grands buttermilk biscuit dough (or enough homemade biscuit dough for 8 3-inch biscuits)
- 4 ounces pimento cheese
- Grease wells of a with non-stick cooking spray. Heat oven to 325 degrees F.
- Cut 8 pieces of biscuit dough in half, so you have 16 equal size pieces. Press one piece of dough into the bottom of a muffin well; repeat 7 times. (The other 4 wells of the pan will remain empty.)
- Use a or a small spoon to place one scoop of pimento cheese on top of the dough in each of the filled wells.
- Use remaining 8 pieces of biscuit dough to cover each scoop of pimento cheese. Use your fingers to pinch the two pieces of biscuit dough together all the way around the cheese. Important! To prevent the cheese from oozing out of the muffins, it's important to make sure that the seams are closed together all the way around each biscuit.
- To prevent the empty wells of the muffin pan from scorching, put a tablespoon of water into each empty well.
- Place the baking pan onto the center rack of the oven and bake at 325 F. for 19-22 minutes, or until biscuits have risen and are golden brown on the top. Remove pan from oven and carefully remove each biscuit from the pan. Serve warm.
- Store uneaten biscuits in an airtight container at room temperature for up to 3 days. To reheat, wrap biscuit in paper toweling and microwave on high for 15 seconds.
- The baked biscuits freeze well if stored in an airtight plastic bag or container. To reheat, wrap each biscuit in paper toweling and microwave on high for 25-30 seconds.
|Serving Size||1 biscuit|
|Amount Per Serving||As Served|
|Calories 410kcal Calories from fat 188|
|% Daily Value|
|Total Fat 21g||32%|
|Saturated Fat 7g||35%|
|Dietary Fiber 2g||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Thank you so much for visiting me today!
If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!
Appetizers & Salads:
Creamy Grape Salad with Toasted Pecans from Unsophisticook
Mini Chicken & Waffles from Sweet Beginnings
Pimento Cheese Stuffed Buttermilk Biscuits is the recipe I’m sharing today!
Savory Cucumber Melon Salad with Honey Thyme Vinaigrette from Cooking in Stilettos
Spicy Southern Deviled Eggs from This Gal Cooks
Banana Pudding Layered Dessert from High Heels and Grills
Brookies from Baked Bree
Caramel Corn from The Redhead Baker
Caramel Pecan Cheesecake from Cooking with Carlee
Chocolate Chip Clouds from All Day I Dream About Food
Lemon Donuts with Raspberry Glaze from Ashlee Marie
Low Carb Chocolate Peanut Butter Stuffed Cupcakes from Sugar-Free Mom
Mickey Mouse Candy Pops from The Decorated Cookie
Pumpkin Cheesecake Brownie Bars from The Bitter Side of Sweet
Small Batch Rhubarb Strawberry Jam from The JavaCupcake Blog
Yellow Butter Cake with Chocolate Icing from That Skinny Chick Can Bake
Yellow Cupcakes with Peach Cream Cheese Frosting from Cookie Dough and Oven Mitt
Worms and Dirt Cookie Cups from Cupcakes & Kale Chips