Virginia Ham & Pimento-Cheese Biscuits

Breakfast

I dare you to eat just twelve! It is rare that anyone ever has leftover pimento cheese, but if you do, these biscuits are a great way to finish it off.

Ingredients

2 cups Self rising flour

1 Tbsp Sugar

2 Tbsp Unsalted butter- cut into small pieces and chilled

1 /4 cup Homemade pimento cheese, crumbled

2 /3 cup Buttermilk

2 Tbsp Melted butter

Virginia Ham or country ham, seared in a skillet with butter

Instructions

Preheat oven to 375.

In a food processor combine flour and sugar and pulse to mix. Add butter and pimento cheese pieces pulsing until mixture resembles coarse bread crumbs. Transfer mixture to a large mixing bowl and make a well in the center. Pour buttermilk into the well and gently blend together the dough, being careful not to over mix.

Allow the dough to set for 10 minutes and then turn dough onto a floured surface.

Gently knead dough for one to two minutes. Roll out to 3 /4-inch thickness.

Cut 1 1 /2-inch circles from the dough and place them on an un-greased baking sheet. Brush the tops with the melted butter.

Bake 12-15 minutes.

Cut biscuits in half lengthwise and lay a small piece of Virginia ham in the center. Serve warm. For an added treat add a little blackberry preserves.

Recent Recipes

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

RobertStJohn.com