There’s something incredibly satisfying about the smell of freshly baked buttermilk biscuits wafting through my kitchen; it feels like a warm hug on a chilly day. When I discovered how delightful they paired with zesty pickled green tomatoes and creamy pimento cheese, it was a game-changer. This dish has become my go-to for gatherings, effortlessly impressing guests while still being simple enough for a cozy weeknight dinner.
The beauty of these Buttermilk Biscuits with Pickled Green Tomatoes and Pimento Cheese lies in their versatility. You get the flaky tenderness of the biscuits, the unexpected tang from the pickles, and the rich, cheesy goodness that brings everything together. Plus, if you’re tired of the repetitive fast-food routine, this homemade delight is just the breath of fresh air your palate is craving. So, roll up your sleeves, and let’s transform simple ingredients into something extraordinary that everyone—your friends, family, and even you—will love to savor!
Why are Buttermilk Biscuits with Pimento Cheese and Pickled Green Tomatoes a must-try?
Flavor Explosion: The tangy pickled green tomatoes contrast beautifully with the creamy pimento cheese, creating a delightful flavor blend.
Easy Preparation: These biscuits come together quickly; the baking time is just 15-20 minutes, making them perfect for busy weeknights.
Versatile Dish: Serve them as a brunch option, a side dish, or a stand-alone snack; they fit any occasion!
Crowd-Pleaser: Your guests will be raving about this unique pairing, making your gatherings memorable.
Comfort Food Redefined: Say goodbye to fast food—these homemade delights will warm your heart and home.
Consider trying them alongside a refreshing salad for a well-rounded meal!
Buttermilk Biscuits with Pimento Cheese Ingredients
For the Biscuits
• 2 cups all-purpose flour – This gives biscuits their structure and texture.
• 4 teaspoons baking powder – Essential for that light, fluffy rise.
• 1/4 teaspoon baking soda – Helps balance the acidity of the buttermilk.
• 1/2 teaspoon salt – Enhances the overall flavor of the biscuits.
• 4 tablespoons chilled butter, cubed – Cold butter creates those irresistible flaky layers.
• 1 cup buttermilk, chilled – The star ingredient for tender, flavorful biscuits.
• Flaked sea salt for sprinkling – Adds a lovely finish and extra crunch.
• Freshly ground pepper for sprinkling – A touch of spice to elevate the flavor.
For the Pickled Green Tomatoes
• 1 lb green tomatoes, sliced 1/4 inch thick – The tanginess balances perfectly with the rich pimento cheese.
• 1 clove garlic, sliced – Infuses the pickling liquid with aromatic flavor.
• 2 sprigs fresh dill – Adds a burst of freshness to the pickles.
• 1 cup white vinegar – The main player in pickling, providing acidity.
• 1 cup water – Dilutes the vinegar for a balanced pickle brine.
• 1 tablespoon sugar – Balances the acidity for a sweeter pickle.
• 1 tablespoon salt – Essential for flavor and preservation.
• 1 teaspoon whole black peppercorns – Adds depth to the pickling brine.
• 1/2 teaspoon celery seeds – Offers a subtle crunch and unique flavor.
• 1/2 teaspoon mustard seeds – Enhances the pickling mixture with a tangy bite.
• 1/2 teaspoon coriander seeds – Adds a warm, citrusy note to the brine.
• 1/4 teaspoon crushed red pepper – For a hint of heat.
For the Pimento Cheese
• 8 oz extra sharp cheddar cheese, grated – Provides a robust flavor that defines the pimento cheese.
• 1/4 cup Dukes mayonnaise – Creaminess that binds everything together.
• 1 teaspoon yellow mustard – Adds a tangy punch to the cheese spread.
• 1 tablespoon diced pimentos – Increases the flavor and texture contrast.
• 1/2 teaspoon sea salt – To season the cheese perfectly.
• 1/2 teaspoon black pepper – Enhances the flavor profile.
• 1/4 teaspoon garlic powder – Adds a savory depth to the spread.
• 1/4 teaspoon paprika – Introduces a mild smoky flavor.
• 1/4 teaspoon onion powder – Complements the cheese and adds complexity.
For Serving
• Arugula for garnish – Adds a touch of freshness and color to your dish.
This unique blend of flavors is why Buttermilk Biscuits with Pimento Cheese and Pickled Green Tomatoes should be on your menu soon!
How to Make Buttermilk Biscuits with Pimento Cheese and Pickled Green Tomatoes
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Prepare the Pickles: In a quart jar, place a dill sprig along the sides, then layer the tomato slices and garlic tightly. This will infuse the tomatoes with delightful flavors.
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Make the Brine: In a small saucepan, combine the vinegar, water, sugar, salt, black peppercorns, celery seeds, mustard seeds, coriander seeds, and crushed red pepper. Heat on medium until the sugar dissolves, then pour over the tomatoes until fully covered. Refrigerate for 3 days for best results.
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Preheat the Oven: Set your oven to 450°F (232°C) and line a baking sheet with a silicone mat or parchment paper. The high heat will create perfectly fluffy biscuits.
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Mix the Dry Ingredients: In a large bowl, stir together the flour, baking powder, baking soda, and salt. Break up any lumps and add the cubed butter. Work the butter into the mixture until it resembles coarse crumbs, ensuring a flaky texture.
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Form the Dough: Gradually add the chilled buttermilk while mixing until a dough forms. Don’t overwork it; we want tender biscuits!
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Shape the Biscuits: Turn the dough onto a lightly floured surface and gently knead until it comes together. Pat the dough into a round about one inch thick and use a 3-inch round cutter to cut out your biscuits.
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Arrange for Baking: Place the biscuits almost touching on the prepared baking sheet; this promotes rising.
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Bake the Biscuits: Bake for 15-20 minutes. During the last 5 minutes, brush the tops with additional buttermilk and sprinkle with flaked sea salt and black pepper for flavor and shine.
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Make the Pimento Cheese: In a bowl, mix together the grated cheddar, mayonnaise, yellow mustard, diced pimentos, sea salt, black pepper, garlic powder, paprika, and onion powder until spreadable. Chill until ready to serve.
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Assemble the Biscuits: Once the biscuits have cooled slightly, slice them lengthwise. Spread the bottom half with pimento cheese, layer with pickled green tomatoes and arugula, and place the top half back on. Serve immediately for a delightful treat!
Optional: Garnish with additional dill for a fresh touch!
Exact quantities are listed in the recipe card below.
Buttermilk Biscuit Variations
Feel free to explore these delightful twists and adaptations to make the recipe uniquely yours!
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Cheddar Twist: Add 1 cup of shredded cheddar cheese directly into the biscuit dough for an extra cheesy flavor.
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Herb Infusion: Mix in 1 tablespoon of fresh herbs like rosemary or thyme to add a fragrant touch to your biscuits. This elevation will make your kitchen smell amazing!
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend for a gluten-free alternative that doesn’t compromise on texture.
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Spicy Kick: Incorporate 1 teaspoon of crushed red pepper flakes into the pimento cheese for a zesty heat that will ignite your taste buds, perfect for spice lovers.
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Honey Butter Biscuit: Drizzle a bit of honey into the biscuit dough for a hint of sweetness that pairs beautifully with the savory components.
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Southern Style: Swap out 1/2 cup buttermilk for heavy cream to create a richer, more indulgent biscuit that’s perfect for special occasions.
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Vegetable Boost: Fold in 1/2 cup of finely chopped green onions or sautéed spinach into the biscuit mixture for a nutritious boost that retains a lovely texture.
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Berry Bliss: Try spreading a layer of sweetened cream cheese or jam before adding the pickled tomatoes. The contrast of flavors will surprise and delight your palate!
Let your creativity flow and enjoy the process of transforming these Buttermilk Biscuits with Pimento Cheese and Pickled Green Tomatoes into your very own masterpiece!
Make Ahead Options
These Buttermilk Biscuits with Pimento Cheese and Pickled Green Tomatoes are a fantastic choice for meal prep, saving valuable time on busy days! You can prepare the pickled green tomatoes up to 3 days in advance; simply follow the pickling instructions, and they’ll be flavorful and ready to go. The pimento cheese can also be made and refrigerated up to 24 hours before serving to allow the flavors to meld beautifully. For the biscuits, consider mixing the dry ingredients ahead of time and storing them in an airtight container. When you’re ready to bake, just add the chilled butter and buttermilk, shape, and pop them in the oven for fresh, restaurant-quality results with minimal effort!
Expert Tips for Buttermilk Biscuits with Pimento Cheese and Pickled Green Tomatoes
Chill Your Ingredients: Start with cold butter and chilled buttermilk; this keeps your biscuits flakier and tender.
Don’t Overmix: When combining the dough, mix just until it comes together. Overworking can lead to tough biscuits.
Baking Sheet Arrangement: Place your biscuits almost touching on the sheet before baking; this promotes rise and fluffy texture in your finished product.
Brushing Tips: Brush the tops of the biscuits with buttermilk during the last few minutes of baking for a beautiful golden crust and added flavor.
Pickling Time: Allow at least three days for the pickled green tomatoes to develop their flavor; the waiting is worth it for this dish!
Layering Flavor: When assembling, layer the pimento cheese and pickled tomatoes generously for a flavor-packed bite of your Buttermilk Biscuits with Pimento Cheese and Pickled Green Tomatoes.
Storage Tips for Buttermilk Biscuits with Pimento Cheese and Pickled Green Tomatoes
Room Temperature: Store leftover biscuits in an airtight container at room temperature for up to 2 days to maintain their flakiness.
Fridge: To keep the pimento cheese fresh, refrigerate it in an airtight container for up to 5 days.
Freezer: Freeze unbaked biscuits by placing them on a baking sheet in a single layer until firm, then transfer to a freezer bag for up to 3 months. Bake straight from the freezer with an extra minute or two of baking time.
Reheating: To reheat biscuits, warm them in a preheated oven at 350°F (175°C) for about 10 minutes, ensuring they stay tender and delicious. Enjoy your Buttermilk Biscuits with Pimento Cheese and Pickled Green Tomatoes!
What to Serve with Buttermilk Biscuits with Pimento Cheese and Pickled Green Tomatoes?
Create a delightful meal that perfectly complements the flavors of flaky biscuits and zesty toppings.
- Southern Fried Chicken: Juicy, crispy chicken provides a savory contrast to the tangy pickles and rich cheese. Perfect for a hearty meal!
- Collard Greens: These tender greens add a touch of earthiness, balancing the dish with their mild flavor and healthy dose of vitamins.
- Fresh Garden Salad: Crisp romaine, cherry tomatoes, and cucumber dressed in a light vinaigrette offer a refreshing crunch to complement your biscuits.
- Sweet Potato Fries: The gentle sweetness and crispy texture taste wonderful with the flavors of the dish, bringing a fun twist to your plate.
- Honey Butter: A drizzle of honey butter on the warm biscuits elevates the flavors, creating a sweet and savory harmony in every bite.
- Iced Tea: A classic Southern refreshment, iced tea, sweetened or unsweetened, quenches your thirst while adding to the homey, relaxed vibe of the meal.
- Fruit Salad: A mix of seasonal fruits like strawberries, blueberries, and melon adds a refreshing sweetness, making for a vibrant and balanced meal.
These pairings will transform your experience with Buttermilk Biscuits with Pimento Cheese and Pickled Green Tomatoes into an unforgettable dining occasion!
Buttermilk Biscuits with Pimento Cheese and Pickled Green Tomatoes Recipe FAQs
How do I choose the best green tomatoes for pickling?
Absolutely! Look for firm, unblemished green tomatoes with a vibrant color. Avoid any that have dark spots or feel soft to the touch, as these could lead to an undesired texture in your pickles. Slicing them into uniform 1/4 inch thick pieces ensures even pickling.
How should I store leftover biscuits?
For the best results, store leftover biscuits in an airtight container at room temperature for up to 2 days. If you need to keep them longer, consider refrigerating them, but this may reduce their flakiness. Just be sure to reheat them in a preheated oven for about 10 minutes at 350°F (175°C) for the best texture.
Can I freeze the unbaked biscuits?
Very! To freeze unbaked biscuits, place them on a baking sheet in a single layer until they are firm, about 30 minutes. Then transfer them to a freezer-safe bag or container for up to 3 months. When you’re ready to enjoy them, bake them directly from the freezer, adding a minute or two to the cooking time.
What if my pickled tomatoes aren’t as tangy as I’d like?
If you find your pickled green tomatoes lack the tanginess you desire, consider adjusting the balance of vinegar and sugar next time. A dash more vinegar can enhance the acidity. Additionally, letting them soak for an extra day or two in the brine can intensify their flavor.
Is it safe to eat pickled green tomatoes if I’m allergic to nightshades?
While pickled green tomatoes are delicious, they are part of the nightshade family. If you have a nightshade allergy, it’s best to avoid them. There are alternative pickled vegetables, like cucumbers or carrots, that you can experiment with for a similar tangy crunch!
How long will the pimento cheese stay fresh?
You can keep the pimento cheese in an airtight container in the refrigerator for up to 5 days. If you notice any separation or slight change in texture, simply stir and enjoy it fresh. It also makes a great spread on crackers or sandwiches, extending its deliciousness beyond just the biscuits!
Buttermilk Biscuits with Pimento Cheese & Zesty Pickled Tomatoes
Ingredients
Equipment
Method
- In a quart jar, place a dill sprig along the sides, then layer the tomato slices and garlic tightly.
- In a small saucepan, combine the vinegar, water, sugar, salt, black peppercorns, celery seeds, mustard seeds, coriander seeds, and crushed red pepper. Heat on medium until the sugar dissolves, then pour over the tomatoes until fully covered. Refrigerate for 3 days for best results.
- Set your oven to 450°F (232°C) and line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, stir together the flour, baking powder, baking soda, and salt. Break up any lumps and add the cubed butter. Work the butter into the mixture until it resembles coarse crumbs.
- Gradually add the chilled buttermilk while mixing until a dough forms.
- Turn the dough onto a lightly floured surface and gently knead until it comes together. Pat the dough into a round about one inch thick and use a 3-inch round cutter to cut out your biscuits.
- Place the biscuits almost touching on the prepared baking sheet; this promotes rising.
- Bake for 15-20 minutes. Brush the tops with additional buttermilk and sprinkle with flaked sea salt and black pepper during the last 5 minutes.
- In a bowl, mix together the grated cheddar, mayonnaise, yellow mustard, diced pimentos, sea salt, black pepper, garlic powder, paprika, and onion powder until spreadable.
- Once the biscuits have cooled slightly, slice them lengthwise. Spread the bottom half with pimento cheese, layer with pickled green tomatoes and arugula, and place the top half back on.
- Serve immediately for a delightful treat!