Pimento Cheese Recipe

Prepare cheeses

If not already grated, finely grate the sharp cheddar and Monterey Jack. Place grated cheeses in a large mixing bowl and set aside.

Soften cream cheese

Ensure the 8 oz cream cheese is at room temperature so it blends smoothly. If chilled, microwave in 5–8 second increments until just softened, not melted.

Add the softened cream cheese to the bowl with the grated cheeses. Add the mayonnaise and buttermilk. Using a rubber spatula or electric mixer on low speed, fold and mix until the mixture is homogeneous and slightly fluffy (about 30–60 seconds with a mixer, 1–2 minutes by hand).

Stir in the drained, chopped roasted pimentos, dijon mustard, hot sauce (if using), smoked paprika, sugar, kosher salt, black pepper, and finely chopped green onion. Mix until evenly distributed. Taste and adjust seasoning — add a pinch more salt or a splash more buttermilk if you prefer a looser spread.

Cover the bowl and refrigerate the pimento cheese for at least 30 minutes to allow flavors to meld. For best texture, refrigerate up to 2 hours. If the spread firms too much, stir in 1 teaspoon of buttermilk at a time to reach desired consistency.

Warm the buttermilk biscuits: Preheat oven to 325°F (160°C). Place biscuits on a baking sheet, brush tops lightly with melted butter if desired, and warm for 6–8 minutes until heated through and slightly crisp on the edges. Alternatively, split and toast gently in a skillet over low heat with a little butter.

Assemble each biscuit: Split a warm biscuit in half. Spoon about 2 to 3 tablespoons of chilled pimento cheese onto the bottom half (adjust quantity to taste).

Top the pimento cheese with 1 teaspoon of pepper jelly per biscuit half. The pepper jelly adds a sweet-spicy contrast — smear lightly so it doesn’t overpower the cheese.

Place a thin slice of B&B pickle on top of the pepper jelly. The tangy, slightly sweet crunch complements the creamy spread.

Finish and garnish: Place the biscuit top on each assembled sandwich. If desired, sprinkle a little snipped fresh chive over the top or a dusting of smoked paprika for color. Serve immediately while biscuits are warm and the pimento cheese is chilled.

Storage: Store leftover pimento cheese in an airtight container in the refrigerator for up to 5 days. Keep biscuits separately at room temperature for 1 day or refrigerated for longer; reheat biscuits before assembling.