Flaky, cheesy, and packed with bold Southern flavor, these pimento cheese biscuits are made easy with Scotty’s Everyday Biscuit Mix. This gluten-free, low carb recipe delivers buttery layers, sharp cheddar, and tangy pimentos in every bite—perfect for brunch, entertaining, or a quick savory side.
Pimento Cheese Biscuits
Scott Sturgill
Rated 5.0 stars by 1 users
Servings
10 Biscuits
Warm, flaky, and packed with bold Southern flavor, these Pimento Cheese Biscuits are a must-bake.
Made with Scotty’s Everyday Biscuit Mix, they deliver everything you love about classic biscuits—without the gluten or excess carbs.
Loaded with sharp cheddar, Parmesan, and tangy pimentos, each bite is rich, cheesy, and perfectly balanced with just a hint of spice. The folding technique creates light, buttery layers that bake up golden on the outside and soft on the inside.
Perfect for brunch, holidays, or as a savory side, these biscuits come together quickly and taste like they came straight from a bakery.
Ingredients
-
1 package Scotty’s Biscuit Mix
-
1 tbsp Scotty’s Allulose & Monk Zero Calorie Sugar Replacement
-
¾ tsp baking powder
-
⅛ tsp salt
-
⅛ tsp black pepper
-
4 tbsp cold unsalted butter, cubed
-
1½ cups coarsely shredded extra sharp cheddar cheese (loosely packed)
-
2 tbsp grated Parmesan cheese
-
¼ cup diced pimentos, well drained
-
½ cup ice cold water
-
¼ cup cold heavy cream
-
¼ tsp hot sauce
-
1 egg
-
1 tbsp heavy cream
Directions
Preheat oven to 425°F. Line a baking sheet with parchment paper.
In a food processor (or large bowl), combine biscuit mix, sweetener, baking powder, salt, and pepper.
Add cold butter and pulse (or cut in by hand) until mixture resembles coarse crumbs with pea-sized pieces.
Transfer to a bowl and stir in cheddar, Parmesan, and pimentos.
In a separate cup, combine ice water, buttermilk (or cream), and hot sauce.
Pour into dry mixture and stir gently until a shaggy dough forms.
Create Layers (Key Step): Turn dough onto a surface. Pat into a 10" x 4" rectangle. Fold in half “like a book”. Repeat 4–5 times to build flaky layers. Final thickness: ~1½ inches.
Use a 2-inch square or circular cutter (do NOT twist). Place on baking sheet.
Whisk together the egg and heavy cream and brush this mixture on the tops of the biscuits for a glossy finish.
Bake ~15 minutes or until golden and internal temp reaches 195–200°F.
Recipe Note
Serving Tips
Serve warm for the best texture.
To reheat: 350°F for ~5 minutes
