Wolfpack Pimento Cheese Drop Biscuits
Sides and Salads
Adam Compton '09
These biscuits combine two things that feel right at home at an NC State tailgate: pimento cheese and plenty of red-and-white spirit. They are easy to prepare, simple to transport and filling enough to keep the Pack energized through kickoff. Serve them alongside barbecue or chili, or enjoy them on their own while catching up with fellow Wolfpack fans. They are proof that a game-day favorite does not have to be complicated to bring people together.
1
15 minutes
15 minutes
Ingredients
- 2 self-rising flour
- .5 teaspoon(s) garlic powder
- .25 teaspoon(s) ground black pepper
- 1 stick(s) cold unsalted butter, cut into small cubes
- 1 cup(s) shredded sharp cheddar cheese
- 1 jar(s) diced pimentos (4 ounces), drained well
- 1 cup(s) cold buttermilk
- 2 tablespoon(s) melted butter
- 1 tablespoon(s) finely chopped fresh chives
Instructions
Step 2: Combine the self-rising flour, garlic powder and black pepper in a large mixing bowl.
Step 3: Add the cold cubed butter. Use a pastry cutter, fork or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Step 4: Stir in the shredded cheddar, drained pimentos and chives, if using.
Step 5: Pour in the cold buttermilk. Stir gently just until the ingredients come together. Avoid overmixing the dough.
Step 6: Divide the dough into 12 portions and drop them onto the prepared baking sheet, leaving approximately 2 inches between the biscuits.
Step 7: Bake for 12–15 minutes, or until the tops are golden brown and the centers are cooked through.
Step 8: Brush the warm biscuits with melted butter. Serve immediately or transport them to the tailgate in a covered container. They can be reheated briefly before serving.