We saw all the sights: Fort Sumter, Fort Moultrie, the Naval & Maritime Museum at Patriots Point, Sullivan Island, Downtown Charleston and the historic area South of Broad, the Pineapple Fountain, The Slave Mart Museum, The Old Exchange and Provost Dungeon, Rainbow Row, Charleston City Market, King Street, James Island, Folley Island and more! At the very last minute, we decided to take a trip to Charleston, SC. If you purchase anything through an affiliate link, I earn a small commission at no extra cost to you.My son and I had spring break last week. Enjoy as a spread with your favorite dipper, in a grilled cheese sandwich (with bacon!), as a burger topping, or stirred into pasta for a tasty twist on easy mac and cheese!Īs an Amazon associate, I earn from qualifying purchases. Let the mixture stand at room temperature for 5 to 10 minutes, until slightly thickened and you will see small curdled bits.įans of pimento cheese might also want to try Smoked Gouda Pimiento Cheese. Buttermilk substitution: Add 1 tablespoon white vinegar or lemon juice to a liquid measuring cup.Substitute diced piquillo peppers for the pimentos if you prefer.For extra cheesy flavor in these biscuits, used extra-sharp Cheddar cheese, grating it off the block.Substitute self-rising flour for all-purpose, omitting the baking powder and baking soda called for in the recipe.Variations: Turn up the heat with some diced jalapeno or add some cooked crumbled bacon to complement the cheese and pimento flavor.Variations: Turn up the heat by adding some diced jalapeno or add some diced green onion or cooked crumbled bacon to your biscuit dough to complement the cheese and pimento flavor.įind a recipe for Quick and Easy Freezer Hot Pepper Jelly, As you might guess, these biscuits are best enjoyed right out the oven while still warm but can be reheated to serve. This will give you about 16 – 17 biscuits. Brush the top of the biscuits with melted butter and sprinkle with some flaky sea salt.īake until golden, about 9 – 11 minutes in a preheated oven at 450 degrees. Use a 2 tablespoon cookie scoop for uniform measuring and easy dropping of your dough onto a prepared cookie sheet. Substitute diced piquillo peppers for the pimentos if you prefer. Whisk together your buttermilk and mayonnaise in a separate bowl and add to your dry ingredients, stirring until moistened, then fold in your diced pimentos. For extra cheesy flavor in these biscuits, used extra-sharp Cheddar cheese, grating it off the block. Whisk your dry ingredients together and toss in your grated cheese. You’ll also add some additional seasoning to your flour: garlic powder, cayenne pepper, black pepper, and a little sugar. You can make these biscuits with self-rising flour, eliminating the need for baking soda and baking powder, or use all purpose flour. and they’re made with the South’s most beloved mayonnaise, Duke’s! Mayonnaise is an emulsification of eggs, oil and a touch of lemon for acidity and stands in the butter in these drop biscuits, so they mix up easily. Spelled either pimento or pimiento, however you spell it, we pronounce it pimenacheese here in the South. These drop biscuits have the main components of pimento cheese: mayonnaise, cheese and pimentos. Serve this biscuits with ham or turkey for a bite to enjoy while watching The Masters or if you need an appetizer for a Derby party while enjoying “The Most Exciting Two Minutes in Sports”, which is Saturday, May 1st this year. They’re also a tasty bite served warm from the oven with hot pepper jelly. We enjoy these biscuits with leftover Easter ham this week. No dough rolling or cutting in butter required, and so easy, non-biscuit makers can serve them up 30 minutes! Happy Thursday! I have a warm-from-the-oven delicious bite. These delicious and cheesy drop biscuits come together in 30 minutes and are easy to make! Serve warm from the oven with sliced ham for a Derby party or hot pepper jelly for sweet and peppery Southern bite.
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