Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, and salt. With the mixer on low, add the butter and mix until the mixture resembles coarse meal, 30 to 45 seconds.
Combine the buttermilk and 1 of the eggs in a small bowl and beat lightly with a fork. With the mixer on low, add the buttermilk mixture to the flour mixture and mix only until moistened. Add the cheese and pimientos to the dough and mix only until roughly combined.
Transfer the dough to a lightly floured work surface. Knead gently until well combined, 5 or 6 times. Pat out the dough to ½-inch thick. Using a 3-inch-diameter cookie cutter, cut out the biscuits. Gather the scraps, pat out until ½-inch thick, and cut additional biscuits.
Place the biscuits on the prepared baking sheet, about 2 inches apart. In a small bowl, lightly beat the remaining egg. Brush the tops of the biscuits with the beaten egg. Bake until golden brown and the biscuits are cooked through, 18 to 22 minutes.
To assemble, cut the ham slices into pieces slightly larger than the biscuits. Using a sharp bread knife, split the biscuits. Fill each biscuit with 1 or 2 pieces of the ham to make a sandwich. Serve warm or at room temperature.
PIMENTO CHEESE BISCUITS
These little biscuits just can’t be beat when it comes to a delicious Southern recipe your family and friends will love. Make these for any gathering, for a tailgating party, holidays or just anytime you want something so good you won’t be able to stop eating them. They would make great appetizers if you use a small biscuit cutter or you could make these as drop biscuits, too. These biscuits are so soft and fluffy, they just melt in your mouth. They go well with any meal. We eat them reheated in the microwave and slathered with butter as a snack. I see no reason why you could not freeze these biscuits if you want. You might also like our recipe for sweet potato biscuits.
Pimento Cheese Biscuits with Country Ham - Recipes
COUNTRY HAM AND PIMENTO CHEESE BISCUIT
Rich, creamy and irresistible pimento cheese is piled on top of a flaky buttery biscuit with a few slices of salty-sweet country fried ham
- 6 ounces sliced country ham
- Pimento Cheese
- 2 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 5 tablespoons unsalted butter, cut into cubes and chilled, plus 1 tablespoon for the skillet
- 3/4 cup buttermilk, well shaken
How to Make It
Step 1: Cook the Country Ham in a large, deep skillet over medium-heat until evenly browned, about 10 minutes.
Step 2: To make biscuits: Mix the flour, baking powder and salt in a bowl. Using a pastry blender or 2 table knives, cut the cold butter cubes into the flour until it resembles coarse meal. Use a fork to stir in the buttermilk to make a soft dough that comes together and leaves the sides of the bowl (make sure all the flour is worked in). Turn the dough out onto a lightly floured board and knead 3 or 4 times until smooth and manageable.
Step 3: With your hands or a floured rolling pin, flatten the dough to a thickness of 1/2 inch. Cut the dough out with a 2-inch floured biscuit cutter.
Step 4: Remove the skillet from the oven and melt the remaining 1 tablespoon butter in it. Place the biscuits in the skillet. Bake until lightly browned, 10 to 12 minutes.
Step 5: To serve: Split the biscuits, add country ham, and serve with a generous spread of pimento cheese.
Pimento Cheese Biscuits with Country Ham - Recipes
These Ham and Pimento Cheese Biscuit Sliders are simple, but bursting with flavor! They’re the perfect paired with soup, a salad or all by their lonesome…
I think I was secretly born in the south, because if I had my choice, I could live off a diet of crispy fried chicken, sweet cornbread, and mile-high buttermilk biscuits for an eternity, but really, who couldn’t??
I love southern food for its indulgent qualities, yes, but I also love it just as much for its simplicity. In a world where we put bacon on doughnuts and cheeseburger sliders on bloody marys, sometimes it’s nice to stick to the basics – classics done right with minimal alterations. As a food blogger, I’m obviously guilty of ratifying the trend of more is more, but even I know when to hold back, thus is the case with today’s Ham and Pimento Cheese Biscuit Sliders.
Classic pimento cheese – my way – is smothered on homemade buttermilk biscuits, topped with smoked ham and served either room temperature or slightly warm from the oven. Because of their miniature size, they’re perfect for a party, and have built-in portion control that allows even a person who’s watching their weight to join in on the action.
I wanted the cheese to easily spread, and melt if necessary, so my version of this southern classic has equal parts of extra sharp cheddar cheese to cream cheese. Garlic powder, onion powder, Dijon mustard, a touch of salt and of course, chopped pimentos complete the ingredient list. Most versions just have you mix the ingredients in a mixer, but again, I wanted it to be more of a spread, so I whipped everything up in the food processor to blend it a little bit better. To keep the pimentos somewhat in tact, I processed the cheese, cream cheese, mustard, and spices together first, then added in the pimentos at the last minute.
Because there are so little components to these sliders, making everything from scratch is key, so of course, the biscuits are also homemade. I used this recipe from Sally’s Baking Addiction which was an adaptation of this All Recipes version, and I LOVED it. The method of folding the dough over itself several times is really what makes them some of the flakiest biscuits I’ve ever baked, and they’re perfect in this recipe.
You can use your ham of choice, I used a smoked Virginia ham, but black forest would also work, I would just steer clear of anything sweet. And again, because these biscuits are fairly simple, you really want to use a high quality ham.
Because I was serving these at a baby shower, I left them at room temperature, but Kevin and I heated them up in the oven that night, and they were outrageously delicious, so whichever way you prefer works!
1 eight ounce block of extra sharp cheddar cheese
1 eight ounce block of white Vermont cheddar cheese
1 eight ounce tub of cream cheese and chives (okay, the real recipe called for 1 block of cream cheese)
3 cloves of garlic finely minced
1/4 Cup of chopped pickled Jalapenos (you can use the original 1/4 Cup of Chopped Pimentos here)
1/3 Cup cooked and crumbled bacon
1 tsp. Dill
½ Cup Mayonnaise
Grate both cheddar cheeses with box grater or in food processor.
Mix everything in one bowl and place in fridge for an hour or so then enjoy with crackers or in a sandwich or better yet, with ham biscuits!
Now, to mix up those biscuits.
For the Pimento Cheese:
6 ounces shredded Cheddar cheese
3 ounces spreadable goat cheese
3 tablespoons drained diced pimentos
For the Hollandaise:
10 tablespoons (1 1/4 sticks) unsalted butter, melted
3 large egg yolks
2 tablespoons fresh lemon juice, or more to taste
1 teaspoon Dijon mustard
1/8 teaspoon salt, or more to taste
For the Eggs Benedict:
4 English muffins, split
6 ounces sliced country ham
8 large eggs
1/4 cup sliced scallions, or chives
Pimento Cheese Biscuits
How does a Southerner make a buttermilk biscuit even better – has adds pimento cheese to it, of course. Y’all, seriously. These biscuits are crazy delicious and super easy.
I know a lot of people are intimidated by making homemade biscuits, but it really can be super simple. It just takes the right recipes, some decent, tools, and a little confidence. Here are some of my favorite tips for perfect biscuits:
- Don’t overwork the dough. Get it all blended in well, but don’t over mix it. You’re going to knead it some and that will help getting everything together.
- Folding the dough over on itself creates layers. In my recipe, I call for you to fold the dough over on itself 3 or 4 times. This helps to create the flaky layers everyone loves.
- Use a biscuit cutter. You need something with a sharp edge that will cut the dough and not just seal the edges together. Avoid using a drinking glass if possible. The thin, sharper edges of a biscuit cutter just work better.
- Don’t twist the biscuit cutter. Twisting the cutter will work to seal the edges of the biscuit and keep it from rising. Use a quick up and down motion without twist the cutter.
- Use the right flour. I know it’s not available everywhere, but where you can find it, definitely use White Lily flour. The soft winter wheat that the folks at White Lily use to make their flour is like no other. It gives biscuits their tender texture and great rise!
If you like biscuits with crunchy edges (like I do), give the biscuits some room and space them out on the baking sheet. If you prefer taller biscuits with tender edges, you can place them on the baking sheet where their edges are just touching.
These biscuit are pretty versatile, too. They are the perfect complement to supper. It’s also great to use a smaller biscuit cutter and serve them as tea-sized biscuits for a party or shower.
I just couldn’t resist showing you the cheesy inside of these babies.
I love these things just about anyway, but especially love them with a little pepper jelly.
Seriously, working with the folks with White Lily has been a true blessing to me. Not only are the folks behind the brand absolutely amazing to work with, but the product itself is something that my family has been using for generations. There’s just nothing quite like the soft winter wheat that while Lily Flour is made with. It’s the secret behind many incredible Southern biscuit recipes. I even tout the product in my cookbook because I love it so much and truly believe it’s the best flour for biscuits. If you’ve never used it, you’ve just got to try it.
10 Ways to Work Pimento Cheese into Your Game Day Menu
Often referred to as “Carolina Caviar” or “Southern pâté” in the southern United States, pimento cheese is a classic at tailgates, parties, and in lunchboxes around the country—and these are some of the best pimento cheese recipe ideas around.
This unique cheese mixture is traditionally made with shredded cheddar cheese, mayonnaise, and sweet cherry peppers called pimentos. You can add hot sauce, horseradish, jalapenos, garlic, pickles, or any condiment to season the spread. Blend it smooth or leave it chunky. Serve it as a dip with veggies and crackers, spread it on sandwiches, add it to collard greens, or top it over a pizza. The possibilities to personalize pimento cheese are endless.
Columbia, South Carolina is home to the oldest published pimento cheese recipe—back from 1912, and many of these recipes are passed down families. Over 100 years later, the greatest chefs in Columbia are still incorporating this delectable blend on way more than bread and crackers. When visiting Columbia, pick up a pimento cheese passport and collect 10 stamps from 10 different restaurants that serve up pimento cheese in a unique way.
In the meantime, here are some pimento inspired recipes from chefs around the South:
Pimento Cheeseburger Pizza
Chef Mike Davis at Terra restaurant in Columbia, uses high quality imported Spanish pimento roasted in-house, and New York cheddar, to make fresh pimento cheese that he uses to top his Pimento Cheeseburger Pizza. Check out our homemade pizza crust recipe to make the whole thing from scratch at home.
“The one bit of advice we’d give is make your pimento fresh,” says Davis. “Oil and roast your peppers in the oven beforehand, then remove the heart, seeds and as much rib as possible before cutting your peppers to size. This simple step will put your pimento cheese over the top!”
Smashed Pimento Cheese Yukon Potatoes
Forrest Clonts / Experience Columbia, SC
Fried potatoes topped with warm pimento cheese and scallions were already a crowd-pleaser at South Carolina’s The War Mouth restaurant. But since COVID-19, the restaurant started packaging and selling their pimento cheese by the pint.
“Pimento cheese is a perfect to-go item because so many people use it at home in a variety of ways, incorporating it in dips, sandwiches, scrambled eggs, etc. A pint of pimento cheese is easy to travel with if you’re going to the beach, lake, or for a picnic. And if you’re heading over to sip wine on a friend’s porch, it’s the perfect take along!” says General Manager, Courtney Phillips.
Try our crispy homemade fry recipe and top it with homemade pimento cheese if you can’t find anywhere to pick some up in your neighborhood. Or add it to your potato skins.
Mustard Glazed Ham with Pimiento Cheese Biscuits
Homemade pimiento cheese deliciously accompanies ham with biscuits. (Photo: Gary Porter / for the Milwaukee Journal Sentinel) Buy Photo
This recipe by Bobby Flay combines a Southern staple — glazed biscuits and ham — with a piquant cheese spread. It all adds up to hearty, country-style dish. You can make your own biscuits – that’s what Bobby Flay’s dish originally called for — but it’s a whole lot easier to buy. And it gives you more time to read that holiday tale.
- 8 pound cooked, bone-in ham (uncut not spiral-cut) shank end or butt end
- 25 whole cloves
- ½ cup Dijon mustard
- 3 tablespoons clover honey
- 3 tablespoons light brown muscovado sugar
- 1 teaspoon finely chopped fresh thyme
- Kosher salt
- Freshly ground black pepper
- Biscuits for serving
- 1 ½ pounds extra-sharp yellow cheddar cheese, coarsely grated
- 1 cup mayonnaise
- 1 cup drained and finely diced roasted red peppers
- ½ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Remove ham from refrigerator two hours before baking.
Meanwhile, make pimiento cheese: Combine all ingredients in a medium bowl. Cover and refrigerate for at least one hour and up to 24 hours to allow flavors to develop.
After the two hours, preheat oven to 350 degrees. Line a roasting pan with aluminum foil.
Place ham fattier side up in the pan. Score a diamond pattern in the fat with a sharp knife, cutting ¼ inch to ½ inch deep, making parallel lines about 1 ½ inches apart. (Score the fat and skin, not the meat.) Insert the cloves in center of diamonds to form a pattern around top and sides of ham.
Cook ham in preheated oven 30 minutes.
Combine mustard, honey, sugar and thyme in a medium bowl. Season to taste with salt and pepper.
Baste ham with glaze and cook another 30 minutes, or until internal temperature reaches 110 to 120 degrees.
Remove ham from oven and let rest 15 minutes before serving. Slice ham into paper-thin slices and serve on biscuits spread with pimiento cheese.
Pimento Cheese + Ham Biscuit Sandwiches
Rich, creamy and irresistible pimento cheese is piled on top of a flaky buttery biscuit with a few slices of salty-sweet country fried ham, bright and flavorful pickled red onions, and earthy and vibrant bright green scallions. It's comfort food at its finest and it's bite-sized so you don't have to feel guilty!
These little tea-time sandwiches are the perfect appetizer for baby showers, luncheons, or when you just really need to sit on the couch and binge eat until you're satiated. And although this recipe only makes one sandwich, you can serve these by the dozen with a few pitchers of mimosas or Bloody Marys.
If you're vegetarian, leave out the pan-fried country ham and try adding a thick slice of salted tomato or some herbed buttermilk dressed greens.
Glazed Ham with Buttermilk Drop Biscuits
Ham has long been a holiday obsession for Billy Allin, the chef-owner of Cakes and Ale, a Decatur, Georgia, favorite (now closed). He first encountered the version that would come to define his Christmas as a teenager in Greenwood, South Carolina. Each year, his family’s friends the Harmons would soak a country ham in a cooler on their back porch for days, then coat it with a mixture of mustard and brown sugar. The resulting glaze would settle into the pan drippings, rendering a thick, sweet cousin of redeye gravy draping slices Allin couldn’t wait to snag.
“From the time I was fifteen until I was in college, we went over to the Harmons’ house and had that ham,” he says. “It’d be sitting out on their table with this glaze dripping all over it, and you would grab a biscuit, too. Pretty soon you were just digging into the glaze, it was so good.”
These days Allin doesn’t fuss with soaking the salt out of a country ham. He substitutes a good-quality, bone-in precooked ham, which gets a little added character from some whole cloves punched into the surface. But it’s the mustard, brown sugar, and vinegar glaze he slathers on top that’s the transformative element. Together with a bit of black pepper, the ingredients blend into a tangy gloss-coat that borrows the best flavors of a honey-baked ham and a South Carolina–style pork barbecue sauce.
For the accompanying biscuits, Allin likes an airy buttermilk drop version to mop up that glaze, a recipe he picked up from a neighbor when the family took a brief detour to live in Jacksonville, Florida. “I can’t even explain how tender they are,” he says. “They stay together just long enough to get into your mouth.”
For a holiday party, you could certainly make a traditional rolled biscuit, which would hold up better as a sandwich stuffed with ham and glaze. Or stick with Allin’s method and serve the ham family-style with tender drop biscuits piled high on the side. Either way, the trick is waiting long enough for any of it to reach the table. Often, Allin ends up standing in the kitchen over a pan of hot ham and dunking a just-baked biscuit into the pool of glaze right then and there. “That,” he says, “is my Christmas tradition.”