Sheree Kelley from Belle Meade Winery made Cheesy Pimiento Biscuits. (see recipe below) You're invited to Sheree's book release party on Thursday, October 4 from 4pm-7pm at the Belle Meade Winery, 5025 Harding Pike Nashville TN 37205. There will be a presentation at 6pm. Sheree’s new cookbook, Breads and Spreads, is available at the Belle Meade Winery and at www.shereerosekelley.com. For more information, call (615) 356-0503 or go to www.bellemeadewinery.com.
Cheesy Pimiento Biscuits
2 1/4 cups self-rising flour
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup sharp cheddar cheese, shredded
1/2 cup unsalted butter, chilled
1 cup buttermilk
1 jar diced pimientos, undrained (2 oz.)
Preheat oven to 450 degrees. Sift flour, garlic powder, onion powder together in a large bowl. Add cheese and stir to coat cheese with flour. Cut butter into small pieces and add to flour mixture. Using a pastry blender, cut butter into mixture until crumbly. Cover and chill 10 minutes. Stir together buttermilk and undrained pimientos. Add liquid to dry ingredients, stirring until moistened.
Turn dough onto a lightly floured surface and kneed 3-4 times, adding more flour as needed. Press or pat dough into a 3/4 inch thick rectangle. Sprinkle lightly with flour, then fold dough over onto itself, kneading and patting into 3/4 thick rectangle again.
On a lightly floured surface, roll dough into 1/2 inch thick rectangle. Cut with desired size round biscuit cutter. Place on parchment lined baking sheet, allowing biscuits to touch slightly. Bake for 12-14 minutes or until lightly browned.