Pimento Cheese Biscuits

Ingredients

• 0.5 cup butter chilled cut into 1/4-inch-thick slices
• 2 tablespoons butter melted
• 1 cup buttermilk 
• 4 oz pimento diced drained
• 1 cup sharp cheddar cheese shredded
• 2.3 cups self-rising soft-wheat flour 
• 100 servings additional self-rising soft-wheat flour 

Equipment

• bowl
• frying pan
• baking paper
• oven
• blender

Directions

1. Combine shredded cheese and 21/4 cups flour in a large bowl.
2. Sprinkle butter slices over cheese mixture; toss gently.
3. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes.
4. Combine buttermilk and diced pimento; add buttermilk mixture to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9"x5").
5. Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with one short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat procedure 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9"x5"). Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter; place side by side on a parchment paper lined or lightly greased 15"x10" jelly-roll pan. (Dough rounds should touch.)
6. Bake at 450 degrees for 13 to 15 minutes or until lightly golden.
7. Remove from oven and brush with 2 tablespoons melted butter.