Pimiento Cheese, Tomato, and Biscuit Sandwiches

5 from 1 vote

Pimiento Cheese, Tomato, and Biscuit Sandwiches

Cheese, mayonnaise, pimientos. Pretty simple, yet mind-blowing when you top a cracker with it. It's really good with Wheat Thins or Ritz, or even carrots.

Prep Time15

Cook Time8

Total Time23

Course: Main Course

Cuisine: American

Servings: Sandwiches

Calories: 193kcal

Author: The Food Charlatan

Ingredients

For the biscuits:

2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
4 tablespoons butter flavored Crisco
3/4 cup buttermilk well-shaken

For the dip:

2 7-oz. jars jars sliced pimientos drained
3 10-oz. bricks sharp cheddar cheese finely shredded
1 cup mayonnaise
cayenne pepper to taste
3 tomatoes sliced

Instructions

First make the biscuits. Preheat oven to 450. Lightly grease a baking sheet, or use a silpat. In a medium bowl, whisk together the flour, baking powder, and salt. Use a pastry cutter or fork to cut in the Crisco. When it reaches the crumb stage, use a fork to stir in the buttermilk to make a soft dough. Don't overdo it or your biscuits will be tough. You just want the dough to come together. Turn dough onto a lightly floured surface, and knead 3 or 4 times until manageable.
Use your hands to flatten the dough to a thickness of 1/2 inch. Cut using a 2-inch floured biscuit cutter. Reroll the dough as many times as necessary, trying not to work it too much.
Place the biscuits on the baking sheet 1 inch apart. Bake 7-8 minutes, or until lightly browned.
For the dip, drain the pimientos and throw them in the food processor or blender. Puree until almost smooth. In a large bowl or stand mixer, beat together the shredded cheese and pimientos. Beat in mayonnaise.
To assemble sandwiches, split a biscuit in half. Spread one side with pimiento cheese dip. Top with a sliced tomato and top with the other half of the biscuit. If you are just serving the dip with crackers, make sure you let the dip come to room temperature before serving. Dip can be stored in the fridge for about a week.

Notes

Source: adapted from Better Homes and Gardens, July 2013

Nutrition

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