Pimento Cheese Drop Biscuit
A recipe from Georgia Department of Education School Nutrition
The Pimento Cheese Cornbread Drop Biscuits with Hot Honey Drizzle is designed to grab the attention of your students! It is cheesy with a slight smoky spice from the chipotle. The honey adds a touch of sweetness.
Ingredients:
Hot Honey Drizzle
- 1 cup Honey
- 1/2 tbsp Spice, chipotle, powder
- 1/2 tbsp Spice, sumac, ground
Pimento Cheese Cornbread Drop Biscuits
- 4 cup Flour, whole wheat
- 2 cup + 1/2 cup Cornmeal, enriched
- 2 tbsp Spice, garlic, granulated
- 2 tbsp Baking powder
- 1 tbsp Salt
- 1 tbsp Spice, chipotle, powder
- 1 tbsp Spice, sumac, ground
- 10 oz Butter, unsalted, cold and cut into 1/2" pieces
- 2 cup Milk, whole
- 2 each Egg, fresh, beaten
- 3 cup Pimento Cheese, prepared
Steps:
To make the Hot Honey Drizzle
- Using a mixing bowl and whisk, combine honey, chipotle powder, and sumac. Whisk until fully combined.
To make the Pimento Cheese Cornbread Drop Biscuits
- Using a food processor, VCM or mixer, combine the flour, cornmeal, granulated garlic, baking powder, salt, chipotle powder, and sumac.
- Add the butter and pulse or blend on low until mixture resembles coarse crumb.
- Add the milk and egg. Mix just until combined.
- Gently stir in pimento cheese.
- To bake, use #12 scoop and portion onto sprayed parchment lined baking sheets.
- Bake for approximately 9 minutes.
- Remove from oven and drizzle with hot honey.
- Serving is one cornbread drop biscuit.
Cold Butter - Use the grate attachment on food processor, rather than cutting into 1/2" pieces, for large quantities.
If using liquid eggs, 1/4 cup liquid egg roughly equals one whole egg.
Take care not to overmix or your biscuits could be tough.
To create an authentic scoop biscuit look, press your fingers into each portion to give them little indentions.
This cornbread drop biscuit can be baked the day before service. Bake and hold in dry storage, loosely covered, labeled, and dated. On the day of service, bake at 225°F for 6 minutes. This step is important to ensure quality and texture.
Recipe Details
Meal Components:
Crediting Information
- 2 oz. eq Grain (G)
HACCP Category:
Yield:
25
Portion Size:
1 drop biscuit
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 330 | cal |
| Saturated Fat: | 9.3 | g |
| Total Fat: | 16.3 | g |
| Sodium: | 399 | mg |
Tips:
This cornbread drop biscuit can be baked the day before service. Bake and hold, without glaze, in dry storage, loosely covered, labeled, and dated. On the day of service, bake at 225°F for 6 minutes. This step is important to ensure quality and texture. Finish by drizzling with glaze and serve.
