Pimento Cheese Biscuits The Washington Post, April 20, 2011 Makes 16 to 18 biscuits 2 1/4 cups store-bought or homemade

self-rising flour, plus more as needed (see N OTE) 1 cup shredded sharp cheddar cheese 4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/4-inch pieces 4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces 4 ounces pimento or roasted red bell peppers, chopped (from a jar) 1/4 cup finely chopped onion (optional) 1 cup regular or low-fat buttermilk 2 to 4 tablespoons melted unsalted butter, for brushing

Position the top oven rack in the upper third of the oven; preheat to 450 degree s. Brush a baking sheet with a little softened butter. Combine 2 cups of the flour and the cup of cheese in a food processor; pulse two or three times. Scatter the 1/4-inch butter pieces over the flour mixture and p ulse two or three times, then scatter the 1/2-inch butter pieces over the flour mixture and pulse two or three times, until the mixture resembles well-crumbled feta cheese, with no piece larger than a pea. Add the pimento or roasted red pepper, the onion, if using, and 3/4 cup of the b uttermilk. Pulse briefly to incorporate. When the blade stops, remove the lid an d feel the dough. Add just enough of the remaining buttermilk or flour as needed ; pulse to form a slightly wet dough. Pulse once or twice more until the dough l ooks shaggy but holds together. Generously dust the work surface with flour. Use more of the flour to coat your hands. Turn the dough out onto the work surface and sprinkle the top of the dough light ly with flour. Fold the dough in half, then pat it out into a 1/3- to 1/2-inch-t hick round, using a little additional flour only if needed. Flour again if neces sary and fold the dough in half a second time. If the dough is still clumpy, pat and fold a third time. Pat the dough out into a round 1/2-inch-thick for regular biscuits, 3/4-inch thi ck for tall biscuits and 1-inch thick for large biscuits. Brush any visible flou r from the top. For each biscuit, dip a 2-inch biscuit cutter into flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. Dough scraps may be combined to make additional biscuits, although they make tou gher biscuits. Carefully transfer the biscuits to the baking sheet, arranging them so they are touching each other. Bake on the top oven rack for 6 minutes, then rotate the ba king sheet front to back. If the biscuits seem to be browning too quickly on the bottom, slip a second baking sheet under the first one to help insulate the bis cuit bottoms. Bake for 7 to 9 minutes, until the biscuits are light golden brown on top.

When the biscuits are done, brush the tops with melted butter. Turn the biscuits out upside down onto a plate to cool slightly. Serve hot, right side up. NOTE: To make self-rising flour, combine 1 cup all-purpose Southern flour (such as White Lily, which has more gluten), 1/2 to 1 teaspoon salt and 1 1/2 teaspoon baking powder. Refrigerate in an airtight container for up to 3 months, or free ze for up to 1 year.

Recipe Source: Adapted from "Southern Biscuits," by Nathalie Dupree and Cynthia Graubart (Gibbs -Smith, 2011).