When I was about 16 my parents took my brother and I to see “The South.” We rented a car and hit 8 states in 2 weeks. We went to the Grand Ole Opry, visited Graceland and Monticello, and experienced Waffle House. My brother discovered bluegrass (and loves it to this day) and I discovered humidity. I actually had to buy a new skirt while I was there because I truly had never been so hot and sweaty in my entire life. (I still have that skirt actually. It’s a good one. But maybe I shouldn’t be admitting that I still wear clothes from high school?)
Somehow I missed the pimiento cheese phenomenon though. It’s a Southern classic, apparently. (Although I read somewhere recently that if a dish is fattening and delicious, the Southerners automatically claim it as their own, regardless of whether or not it originated in the South. I’m cool with that. I like having an innocent-sounding label for food that is fat and delicious.)
This stuff is amazing. Cheese, mayonnaise, pimientos. Pretty simple, yet mind-blowing when you top a cracker with it. It’s really good with Wheat Thins or Ritz, or even carrots. I spread it on some biscuits and added tomato to make these fun little appetizers. Let the dip come to room temperature before you serve it. Way to go, South. This one’s a winner.
Pimiento Cheese, Tomato, and Biscuit Sandwiches
For the biscuits:
- 2 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons butter flavored Crisco
- 3/4 cup buttermilk, well-shaken
For the dip:
- 2 7-oz. jars jars sliced pimientos, drained
- 3 10-oz. bricks sharp cheddar cheese, finely shredded
- 1 cup mayonnaise
- cayenne pepper to taste
- 3 tomatoes, sliced
- First make the biscuits. Preheat oven to 450. Lightly grease a baking sheet, or use a silpat. In a medium bowl, whisk together the flour, baking powder, and salt. Use a pastry cutter or fork to cut in the Crisco. When it reaches the crumb stage, use a fork to stir in the buttermilk to make a soft dough. Don't overdo it or your biscuits will be tough. You just want the dough to come together. Turn dough onto a lightly floured surface, and knead 3 or 4 times until manageable.
- Use your hands to flatten the dough to a thickness of 1/2 inch. Cut using a 2-inch floured biscuit cutter. Reroll the dough as many times as necessary, trying not to work it too much.
- Place the biscuits on the baking sheet 1 inch apart. Bake 7-8 minutes, or until lightly browned.
- For the dip, drain the pimientos and throw them in the food processor or blender. Puree until almost smooth. In a large bowl or stand mixer, beat together the shredded cheese and pimientos. Beat in mayonnaise.
- To assemble sandwiches, split a biscuit in half. Spread one side with pimiento cheese dip. Top with a sliced tomato and top with the other half of the biscuit. If you are just serving the dip with crackers, make sure you let the dip come to room temperature before serving. Dip can be stored in the fridge for about a week.
THANK YOU for spelling “Pimiento” correctly. So many of these cooks on their blogs spell it ‘Pimento’. Drives me nuts. Really enjoying your site!
Ha! It bugs me too Lynn! Thanks for stopping by!
At first glance I was skeptical. Now I have been desperately wanting this for days and days. Thinking about it. Dreaming about it. So much cheesy goodness. I’ve only had pimento cheese once, but it was on this amazing seeded grain bread as a sandwich and it was SO GOOD. Definitely going to make these.
I am totally impressed that you can still wear a skirt from high school! Even if I could I wouldn’t want to. I think they would be way past my thighs, which are not that cute anymore.
Pimento Cheese is awesome! I made some as an appetizer for a baby shower once and everyone loved it. You always post such great ideas Karen!
I say if you can still fit into clothes from high school after two babies you should shout that information from the mountaintops. Seriously.
I still haven’t make up my mind about pimentos yet. They still frighten me somewhat. But cheese makes everything wonderful, right?
Ami, I didn’t even want to tell Karen that I don’t like pimentos, but I was quite surprised when I ate this on the amazing biscuit she made! And then on the 6 – or 10 – wheat thins I chased it with :)