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Pimiento Cheese Biscuit Bites

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Prep Time 5 mins
Cook Time 18 mins
Course Appetizer, Bread, Side Dish, Snack
Cuisine American, Southern
Servings 18 biscuits

Ingredients
  

Pimiento Cheese

  • 8 oz Cracker Barrel Extra Sharp Cheddar
  • 8 oz Cracker Barrel Vermont White Cheddar
  • 4 oz chopped pimentos drained well
  • 1/4-1/2 cup quality mayonnaise like Dukes or Hellman's

Biscuits

  • 1 1/2 cups Bisquick Baking Mix
  • 1/2 cup whole milk
  • 1/4 cup pimiento cheese
  • 1/4 cup grated extra sharp cheddar cheese
  • 1/2 cup packaged fried onion pieces like Trader Joe’s, the Real Gourmet, or French’s
  • 1-2 T butter softened, 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
Keyword cheese biscuits, pimiento cheese, pimiento cheese biscuits