Ree Drummond's Pimiento Cheese Biscuits | The Pioneer Woman | Food Network

Описание: Ree has incorporated her Pimiento Cheese into a savory biscuit, and these are a great accompaniment to a pot of chili or a bowl of soup, or you could turn them into breakfast sandwiches with sausage or ham.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

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Pimiento Cheese Biscuits with Sweet & Spicy Butter
Recipe courtesy of Ree Drummond
Level: Intermediate
Total: 1 hr 5 min (includes chilling time)
Active: 40 min
Yield: 9 biscuits

Ingredients

4 cups all-purpose flour, plus more for dusting
4 teaspoons baking powder
2 teaspoons kosher salt
2 teaspoons sugar
1/2 teaspoon baking soda
16 tablespoons frozen salted butter, grated
1 cup shredded sharp Cheddar
1 1/2 cups buttermilk
1/4 cup shredded Monterey Jack cheese
One 4-ounce jar chopped pimientos, drained and dried
2 tablespoons chipotles chopped very small
1 heaping tablespoon chopped fresh dill, plus more for garnish

Sweet & Spicy Butter:
1/2 cup (1 stick) salted butter, at room temperature
3 tablespoons honey
1/2 teaspoon cayenne pepper

Directions

Preheat the oven to 425 degrees F.

In a large bowl, add the flour, baking powder, salt, sugar, baking soda, frozen butter and 1/3 cup Cheddar. Cut the Cheddar and butter in with the flour until you have pea-sized pieces. To the flour mixture, add the buttermilk and fold until about halfway incorporated. Add the Monterey Jack, 1/3 cup Cheddar, and the pimientos, chipotles and dill. Fold until just combined.

Turn out the dough on a lightly floured work surface. Roll or pat the dough into a 1/2-inch-thick square. Using a sharp knife, cut the dough into four squares, then stack the squares on top of each other and roll or pat the dough into a 1/2-inch-thick square again. Repeat the cutting, stacking and rolling process twice more, but on the last stack, sprinkle the remaining 1/3 cup Cheddar between three of the squares and top the stack with the non-cheese square. Finish by rolling the dough into a 3/4-inch-thick square and cutting into 9 large squares; place on a baking sheet.

Chill the dough in the fridge for 15 minutes. Bake in the lower half of the oven until golden brown, 15 to 18 minutes.

For the sweet & spicy butter: Meanwhile, combine the softened butter, honey and cayenne pepper in a bowl with a fork until fluffy. Spread on the warm biscuits and garnish with dill.

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Ree Drummond's Pimiento Cheese Biscuits | The Pioneer Woman | Food Network
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