Appetizer: United States – Southern United States – Mini Buttermilk Biscuits Topped with Pimiento Cheese and Crispy Shallot

Serving Size: 12

Approximate Time

Prep 25 min

Cook 12 min

Additional 10 min

Total 47 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1 tbsp (15 g) baking powder
- 1/2 tsp (2 g) baking soda
- 1 tsp (5 g) kosher salt
- 1/2 cup (113 g) cold unsalted butter, cut into 1/2-inch pieces
- 3/4 cup (180 ml) buttermilk, plus more if needed
- 2 tbsp (30 ml) melted butter for brushing (optional)
- 8 oz (225 g) sharp cheddar cheese, shredded
- 4 oz (113 g) cream cheese, softened
- 1/3 cup (80 ml) mayonnaise
- 4 oz (113 g) jarred pimientos, drained and finely chopped
- 1/2 tsp (2.5 ml) Worcestershire sauce
- 1/4 tsp (1 g) hot sauce (optional)
- 1/4 tsp (1 g) freshly ground black pepper
- 3 small shallots, thinly sliced, approx. 75 g total
- 1 cup (240 ml) vegetable oil for frying shallots
- 1 tbsp (15 ml) finely chopped fresh chives or scallion greens (optional garnish)

Instructions

1. Make the pimiento cheese: In a medium bowl, stir together shredded cheddar, softened cream cheese, mayonnaise, chopped pimientos, Worcestershire, hot sauce (if using), and black pepper until evenly combined. Taste and adjust salt/pepper if needed. Refrigerate while you prepare biscuits.
2. Prepare oven and dry mix: Preheat oven to 425°F (220°C). Line a baking sheet with parchment. In a large bowl whisk together flour, sugar, baking powder, baking soda, and kosher salt.
3. Cut in butter: Add cold butter pieces to the flour mixture and use a pastry cutter or your fingertips to work the butter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. Add buttermilk and form dough: Pour 3/4 cup (180 ml) cold buttermilk into the flour-butter mixture and stir with a fork until a shaggy dough forms. If too dry, add 1–2 tbsp (15–30 ml) more buttermilk. Turn dough onto a lightly floured surface and gently fold 3–4 times to bring it together—do not overwork.
5. Cut minis: Pat dough to about 1-inch (2.5 cm) thickness. Use a 2-inch (5 cm) round cutter to stamp out biscuits, pressing straight down without twisting. Gather scraps, gently press to 1-inch thickness, and cut additional biscuits. You should yield about 20–24 mini biscuits.
6. Bake: Place biscuits close together on prepared sheet for taller rise or spaced for crisper sides. Bake until golden on top, 10–12 minutes. Brush with melted butter, if using, and transfer to a rack to cool slightly.
7. Crisp the shallots: Meanwhile, heat vegetable oil in a small heavy skillet or saucepan to 325°F (165°C) (or hot enough that a slice of shallot sizzles gently). Fry the thin shallot slices in batches, stirring, until deep golden and crisp, about 2–4 minutes per batch. Use a slotted spoon to transfer to a paper towel–lined plate and immediately season lightly with salt. Let cool to very crisp.
8. Assemble: Spoon or pipe about 1 tbsp (15–20 g) pimiento cheese onto each warm mini biscuit. Top each with a small pinch of crispy shallot pieces and a few chopped chives or scallion greens, if using.
9. Serve: Arrange on a platter and serve warm or at room temperature alongside the skillet pork medallions with peach-mustard cream sauce for a complementary Southern starter.
10. Make-ahead/storage: Pimiento cheese can be made 1 day ahead and refrigerated. Biscuits are best fresh but can be reheated in a 325°F (160°C) oven for 5–7 minutes. Crispy shallots keep in an airtight container at room temperature for up to 2 days.