Grease wells of a [amazon_textlink asin='B001QZ47YS' text='12-cup muffin pan' template='ProductLink' store='chebecskit-20' marketplace='US' link_id='7bca8076-9f2e-11e7-a04f-9dadcff8bdbc'] 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 [amazon_textlink asin='B00IM2GGCO' text='melon baller' template='ProductLink' store='chebecskit-20' marketplace='US' link_id='3b882735-9f2e-11e7-bf91-55421043506c'] 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.
This recipe for Pimento Cheese Southern Buttermilk Biscuits was created by ItsYummi.com. https://www.itsyummi.com/pimento-cheese-stuffed-buttermilk-biscuits/ is copyrighted and may not be used without prior consent in writing from the owner.