Buttermilk Biscuits with Pimento Cheese and Pickle Green Tomatoes — b. sweet

Name: Buttermilk Biscuits with Pimento Cheese and Pickle Green Tomatoes — b. sweet
Ingredients: salt and pepper buttermilk biscuits; 2 cup all purpose flour; 4 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 4 tablespoons chilled butter, cubed; 1 cup butter milk, chilled; flaked sea salt and freshly ground pepper for sprinkling; pickled green tomatoes; 1 lb green tomatoes, sliced 1/4 of and inch thick; 1 clove garlic, sliced; 2 sprigs fresh dill; 1 cup white vinegar; 1 cup water; 1 tablespoon sugar; 1 tablespoon salt; 1 teaspoon whole black peppercorns; 1/2 teaspoon celery seeds; 1/2 teaspoon mustard seeds; 1/2 teaspoon coriander seeds; 1/4 teaspoon crushed red pepper; Pimento Cheese; 8 ounce block extra sharp cheddar cheese, grated; 1/4 cup Dukes mayonnaise; 1 teaspoon yellow mustard; 1 tablespoon diced pimentos; 1/2 teaspoon sea salt; 1/2 teaspoon black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon paprika

10 steps

Flaky and fluffy salt and pepper biscuits are filled with pimento cheese and crisp pickled green tomato. These savory biscuit sandwiches are a perfect meal for breakfast, brunch or appetizer for your next party. Maybe even add some country ham or bacon to push things really over the top!

Updated at: Wed, 16 Aug 2023 23:54:52 GMT

Ingredients

0 servings

Instructions

Step 1

In a quart jar, place dill sprig along the sides. Then, layer tightly tomato slices and garlic.

Step 2

In a small sauce pan, mix together the remaining and heat on medium heat until the sugar has dissolved. Then, pour the mixture over the the tomatoes slices until completely covered.

Step 3

Place the jar in the refrigerator for 3 days to pickled. Then, they will keep for 2 weeks.

Step 4

Preheat the oven to 450 degrees and line a baking sheet with a silicone mat or parchment paper.

Step 5

In a large bowl, stir together the first five . Break up any lumps and then add the cubed butter. Using your hands work the butter into the flour mixture. Gently press the butter between your thumbs and forefingers until the mixture resembles coarse crumbs. Don't go overboard on this however, incorporating the butter too much can result in a crumbly biscuit. Then, gradually add the buttermilk while mixing. I like to continue to use my hands but feel free to use a spatula. Mix just until the dough begins to come together .

Step 6

Turn the dough out onto a lightly floured surface. Turn the dough on itself 5-6 times until until it fully comes together. Gently pat the dough into a round about one inch thick. Using a 3 inch round cutter, cut out biscuits. Bring the scraps together and cut out the remaining biscuits.

Step 7

Place the biscuits almost touching on the prepared baking sheet.

Step 8

Place in the oven and bake for 15-20 minutes. With about 5 minute left in the oven, remove the dough from the refrigerator and brush the tops with a little buttermilk. Then, sprinkle them generously with freshly ground pepper and course salt.

Step 9

Add all to a mixing bowl and mix together with a rubber spatula until the mixture becomes spreadable. Check if the mixture needs more salt, then refrigerate until use.

Step 10

Let the biscuit cool slightly then slice lengthwise. Spread the bottom half with pimento cheese then top with one or two pickled green tomatoes. Top with arugula and then with the remaining biscuit half. Serve immediately.