I will admit that Belinda Ellis is a culinary genius, but I think even she will give me that it's pretty hard to go wrong by combining biscuits and pimento cheese!
This recipe was in Garden and Gun magazine - and I knew I had to make it as soon as I saw it.
I think the biscuits taste just like cheese straws. My son said he thought they tasted like hushpuppies (and even dipped them in ketchup...I would complain but he gets that from his grandfather so it makes me smile). My husband said just make more.
Luckily, there are many more biscuits to try from Belinda's mad genius in her Biscuits: A Savor the South cookbook.
And Belinda KNOWS biscuits. She has worked 20-plus years as test kitchen and marketing manager for White Lily flour. (And, yes, Ms. Ellis, my Grandma Annie taught me how to make biscuits. The trick, she insisted, was touching the biscuits with your fingers as little as possible. She cut cold butter in with a knife and a fork. She insisted that you wanted the cold butter to melt in the oven, not on your fingers. Biscuits were one of the first things I learned to cook. I never knew they were considered "hard" to make by some until I got older!)
When I made the pimento cheese biscuits, I shaped some like more traditional biscuits lightly with my fingers. Some I just dropped with the spoon. (Those would be great on top of soup like a gigantic crouton. You could drop them by teaspoon if you wanted them to be closer to normal size.) But these would make great breakfast sandwiches too, and I would want the ones shaped more like a biscuit for those!
Here's a few more of Belinda's biscuits recipes. (Trust me. After tasting these, you'll want ALL of them!)