The debate between whether to cook completely from scratch, or getting a little help from packaged foods rages on, but when you’re in a rush and guests are arriving for your brunch, dinner party or Valentine’s Day spread, there’s nothing like taking a few shortcuts. ESPECIALLY when this version is every bit as good as the scratch one.
Makes 1 dozen
Time from start to finish: 1 Hours, 15 Minutes
1 (25-oz.) package frozen Southern-style biscuits (I like Pillsbury Grand)
2 cups pimiento cheese
1. Arrange biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface. Let stand 30 to 45 minutes or until biscuits are thawed but cool to the touch.
2. Preheat oven to 375°. Sprinkle biscuits lightly with flour. Press edges together, and pat to form a 10- x 12-inch rectangle of dough; spread dough with pimiento cheese.
3. Roll up, starting at one long end; cut into 12 (1-inch-thick) slices. Place 1 slice into each muffin cup of a lightly greased 12-cup muffin pan.
4. Bake at 375° for 20 to 25 minutes or until golden. Let cool in pan on a wire rack 5 minutes; remove from pan, and serve immediately.
Of course you can always make them with a great cheddar pub cheese as well.
Save money by using coupons for Pillsbury products and Snapple Ice Tea to go with. The perfect Southern combination. This recipe is available as a result of being a Southern Living Source. For more recipes and great home ideas check out their website or magazine.