Recipe: Mini Pimiento Cheese BLT Biscuits

The perfect Southern finger food for any celebration.

Mini Pimiento Cheese BLT Biscuits

Yield: 3 ½ dozen

Mini Pimiento Cheese BLT Biscuits


  • 2 cups unbleached self-rising flour
  • 4 ounces sharp cheddar cheese, grated
  • 1 cup heavy cream
  • 1 cup pimento cheese
  • 2 cups arugula leaves
  • 20 cherry tomatoes
  • 15-20 strips bacon, cooked


  1. For the cheddar biscuits: Preheat oven to 425° with a rack in the upper third.
  2. Toss cheese together with the flour in a large mixing bowl. Add the cream and stir to combine.
  3. Using your hands, work the mixture into a cohesive dough.
  4. Transfer the dough to a lightly floured work surface. Pat the dough flat (¾ inch to 1-inch thick; the thicker the disc, the taller the biscuits). Use a 1 ½ inch round biscuit cutter (or the size of your choice) to cut rounds.
  5. Place the biscuits on a parchment-lined baking sheet. Brush the tops of the biscuits with cream or milk.
  6. Bake for 10 minutes, or until cooked through and golden brown. Remove from oven and set aside to cool.
  7. Assemble the Biscuits: Once cooled, slice each biscuit in half. Spread one half with pimento cheese. Then, layer on bacon, arugula and slice of cherry tomato. Top with other half of biscuit. Use a toothpick to skewer together.
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