Pimento Cheese Drop Biscuits
These Pimento Cheese Drop Biscuits are the kind of recipe I keep on repeat when I want something warm and satisfying without a lot of fuss. They come together quickly, use few ingredients, and bake into small, tender biscuits studded with sharp cheddar and mellow pimentos. They’re perfect for breakfast, a savory snack, or a side with soup or barbecue.
I like them because the dough is more batter-like than a typical biscuit dough, so you drop it by spoonfuls instead of rolling and cutting. That means less hands-on time, less worry about overworking gluten, and a reliably soft interior. The mayonnaise in the batter gives a subtle tang and keeps the crumb moist, while the melted butter brushed on top at the end makes the crust invitingly golden.
Below you’ll find the exact ingredients and step-by-step method, plus practical tips for getting consistent results and a few straightforward swaps you can make without changing the spirit of the recipe. Read through once, gather your tools, and you’ll have a tray of warm biscuits in about 15 minutes of oven time.
Gather These Ingredients
- 2 1/4 cups White Lily Self-rising flour — self-rising flour contains leavening and salt; White Lily’s fine texture makes for tender, light biscuits.
- 1 tablespoon sugar — a touch of sweetness that balances the savory cheese and pimento.
- 1/4 to 1/2 teaspoon black pepper — adjustable for your heat preference; start low if you’re sensitive to black pepper.
- 1/4 teaspoon cayenne pepper — provides a subtle background warmth; don’t skip it unless you dislike heat.
- 1/4 cup mayonnaise — adds moisture and a little tang, and helps create a tender crumb.
- 1 cup whole milk — whole milk gives richness; don’t swap for a much thinner liquid unless you adjust the texture.
- 1 cup shredded sharp cheddar cheese — the main savory punch; use a sharp cheddar for best flavor.
- 2 tablespoons diced pimentos — mild, sweet, and colorful; they disperse small pockets of tang throughout the biscuit.
- melted butter — for brushing the tops after baking to add flavor and a soft sheen.
Pimento Cheese Drop Biscuits: Step-by-Step Guide
- Preheat oven to 450°F and spray a baking sheet with cooking spray.
- In a large bowl, stir together 2 1/4 cups White Lily self-rising flour, 1 tablespoon sugar, 1/4 to 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper until evenly combined.
- Add 1/4 cup mayonnaise and 1 cup whole milk to the dry ingredients and stir gently until just combined; do not overmix.
- Fold in 1 cup shredded sharp cheddar cheese and 2 tablespoons diced pimentos until evenly distributed, mixing only until incorporated.
- Drop the batter by heaping tablespoons onto the prepared baking sheet, leaving about 2 inches between each drop.
- Bake for 10 minutes, or until the tops are light golden.
- Remove from the oven, brush the tops with melted butter, and serve warm.
Why You’ll Love This Recipe
These biscuits deliver a lot of comfort with minimal effort. The drop-batter approach eliminates rolling and cutting, which means fewer steps and a tender, less-dense biscuit. The combination of sharp cheddar and sweet pimentos is a classic Southern flavor pairing that’s familiar without being fussy. Mayonnaise is an easy, underrated shortcut for achieving richness and an irresistibly soft interior.
They bake quickly at a high temperature, so you get warm biscuits fast—ideal for last-minute guests or when you want a cozy side without spending time at the stove. Because each biscuit is dropped, they have slightly rustic, uneven tops that brown in a way store-bought biscuits rarely do. Brushing with melted butter at the end gives a glossy, buttery finish that tastes like you fussed over them for hours.
Swap Guide
If you want to change the flavor profile, keep the technique and proportions the same and tweak small elements:
- Adjust heat: Use the lower end of the black pepper range or omit the cayenne if you prefer a milder biscuit; use the higher end if you like more bite.
- Cheese intensity: The recipe calls for shredded sharp cheddar; you can use more or less cheese to control how prominent the cheddar flavor is.
- Mayonnaise: It acts as fat and binder—if you reduce it, expect a slightly drier biscuit. Stick to the 1/4 cup called for for best texture.
What’s in the Gear List
Essentials
- Large mixing bowl — big enough to stir without spilling.
- Measuring cups and spoons — accuracy matters when using self-rising flour.
- Baking sheet — a rimmed sheet to catch any drips.
- Spoon or small ice cream scoop — for dropping uniform biscuits.
- Oven thermometer (optional) — handy if your oven runs hot or cold.
Nice-to-have
- Wire rack — for cooling so the bottoms don’t steam and go soggy.
- Pastry brush — for brushing melted butter on the tops when they come out of the oven.
Frequent Missteps to Avoid
Overmixing the batter. This is a wet, drop-style batter—mix just until dry flour is incorporated. Overmixing develops gluten and makes biscuits tougher. Stir until you no longer see streaks of flour.
Using the wrong flour. Self-rising flour contains leavening and salt; don’t substitute plain all-purpose without adding baking powder and salt in the correct ratios. The recipe is formulated for self-rising flour, and White Lily’s particular grind gives a lighter texture.
Not spacing the drops. Leave about 2 inches between each drop so the biscuits bake into their own fluffy rounds. If you crowd the pan they will merge and won’t brown as evenly.
Dietary Swaps & Alternatives
For small dietary changes, work within the listed ingredients rather than adding unfamiliar items. If dairy content is a concern, you can experiment with lower-fat versions of ingredients you already have, keeping in mind texture will shift:
- Mayonnaise: Use a reduced-fat mayonnaise if you need to lower fat content, but expect a slightly different crumb and mouthfeel.
- Milk: Whole milk is specified for richness; swapping to a lower-fat milk will produce a slightly less rich biscuit but will still work structurally.
- Cheese: You can reduce the amount of shredded sharp cheddar if you need to limit sodium or fat; flavor intensity will be milder.
These swaps change the final texture and flavor, but the method stays the same. Because the recipe relies on the balance of wet and dry, avoid large structural changes (for example, replacing milk with a thinner liquid) unless you’re prepared to tweak amounts and accept a different result.
Cook’s Commentary
One small trick I’ve learned: a quick stir is all this batter needs. It looks a little shaggy and that’s fine—those little pockets of flour hydrate during baking and give a tender crumb. I also find that shredding your own cheddar (instead of pre-shredded) improves melt and texture because pre-shredded cheese often contains anti-caking agents that can change how it integrates into the batter.
The pimentos add a pleasant pop of color and sweetness, and they’re easy to overlook as more than decorative. Don’t rinse them—use the jarred diced pimentos drained and patted slightly dry so they don’t add extra moisture to the batter. If you’re making these for a crowd, scale the batch up or down keeping the same proportions.
Store, Freeze & Reheat
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, cool completely and freeze in a single layer on a tray until firm, then transfer to a freezer-safe bag or container for up to 1 month. Reheat from frozen in a 350°F oven for 10–12 minutes, or until warmed through; brushing with a little extra melted butter before reheating will revive their shine and flavor.
Your Questions, Answered
Can I make the batter ahead of time?
You can mix the dry ingredients in advance and store them, but once you add the mayonnaise and milk, the batter is best baked immediately. A rested drop batter may thicken slightly and produce a different texture; bake soon after mixing for the intended result.
How do I make larger biscuits?
Use a larger scoop or drop heaping tablespoons closer together, then increase baking time by a few minutes and watch for a light golden top. Because baking time varies with size, check at the 10-minute mark and add 2–4 minutes if needed.
Can I double the recipe?
Yes—double everything and bake on two sheets, rotating them halfway through if your oven has hot spots. Don’t overcrowd a single baking sheet; give each biscuit enough room to rise and brown.
My tops browned too quickly. What now?
If tops brown before the centers set, tent loosely with foil for the remaining baking time to prevent further browning while the centers finish cooking.
The Last Word
These Pimento Cheese Drop Biscuits are straightforward, comforting, and forgiving—great for home cooks who want big flavor without fuss. Follow the method, resist the urge to overmix, and enjoy them warm with a little extra butter or alongside your favorite soup or barbecue. They’re the kind of quick recipe that becomes a habit because it reliably produces delicious results.
Pimento Cheese Drop Biscuits
Ingredients
Equipment
Method
- Preheat oven to 450°F and spray a baking sheet with cooking spray.
- In a large bowl, stir together 2 1/4 cups White Lily self-rising flour, 1 tablespoon sugar, 1/4 to 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper until evenly combined.
- Add 1/4 cup mayonnaise and 1 cup whole milk to the dry ingredients and stir gently until just combined; do not overmix.
- Fold in 1 cup shredded sharp cheddar cheese and 2 tablespoons diced pimentos until evenly distributed, mixing only until incorporated.
- Drop the batter by heaping tablespoons onto the prepared baking sheet, leaving about 2 inches between each drop.
- Bake for 10 minutes, or until the tops are light golden.
- Remove from the oven, brush the tops with melted butter, and serve warm.
Notes
Drain the pimentos on paper towels to remove excess liquid.
