Talk Of The Town


Sheree Kelley's Cheesy Pimiento Biscuits

Posted at 12:03 PM, Oct 02, 2018
and last updated 2018-10-02 13:03:44-04

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   For more information, call (615) 356-0503 or go to

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.