Pimento Cheese Biscuits

Serves: About 12 biscuits (depending on the cutter size)
2½ cups White Lily® self-rising flour
½ teaspoon salt
1 teaspoon sugar
½ cup butter
1 cup buttermilk
1 (3-ounce) jar diced pimentos, drained well
1½ cups shredded sharp cheddar cheese


Preheat the oven to 475°. In a large bowl combine the self-rising flour, salt, and sugar. Add the butter, and cut it into the flour using a pastry cutter or large fork. The mixture should be crumbly. Stir in the buttermilk, pimentos, and cheese and mix until everything is just combined.
Turn the dough out onto a well-floured surface. Knead the dough lightly, being sure to fold the dough in half 3 or 4 times. This helps create flaky layers. Gently roll the dough out to about ¾-inch thick. Use a biscuit cutter to cut the biscuits by pressing the cutter straight down. Do not twist the cutter. Transfer the biscuits to a baking pan. Bake the biscuits for 14 to 16 minutes or until just golden brown.