1/4-1/2cupquality mayonnaise like Dukes or Hellman's
Biscuits
1 1/2cupsBisquick Baking Mix
1/2cupwhole milk
1/4cuppimiento cheese
1/4cupgrated extra sharp cheddar cheese
1/2cuppackaged fried onion pieceslike Trader Joe’s, the Real Gourmet, or French’s
1-2Tbuttersoftened, optional
pepper to taste
Instructions
Pimiento Cheese
Shred cheeses. Place cheese and drained tomatoes into a bowl or food processor with 1/4 cup mayo and stir or pulse just a few times until just mixed.
Check to see if mixture holds together. If it is too dry add more mayo, 1-2 T and pulse once or twice. Check and add additional mayo until you get the consistency you want. I use just enough mayonnaise to bind, you want to taste the cheese, not the mayo!
Do not overmix! Makes about 2 1/2 cups. Keep in refrigerator for up to 1 month.
Biscuits
Mix cheeses and milk into Bisquick mix in a mixing bowl. Stir in onions. Scoop into well sprayed mini muffin tins
Bake at 350 for 15-18 minutes until golden. Do not overbake. Brush tops with butter if desired. Cool 5 minutes and then remove from pans. Makes about 18 mini biscuits