If you’ve ever loved a biscuit, whether it’s sandwiching fried chicken, doused in sausage gravy or simply accompanying a home-cooked plate of Southern food, Biscuit Head is the book for you. It’s a collection of recipes by the Asheville, North Carolina’s own Jason and Carolyn Roy, owners of the eponymous restaurant so popular there’s usually a line out the door. Looking to spice up your sandwich? Their jalapeño pimento cheese may be the best you’ve ever had!
This recipe packs a little punch thanks to the jalapeños, but the peppers are more about adding to the complexity of the dip — it won’t blow anyone away with spice. You’ll find it has an amazing balance of textures and flavors that keeps you coming back for more. Hoop cheese is a red-waxed cheese that you can find at farmers’ markets and roadside stands throughout the South, and it’s known for its creaminess and simplicity. It’s made with cow’s milk and is most similar to a farmer’s cheese. Feel free to substitute a mild cheddar or another favorite cheese along those lines if you can’t find hoop cheese.
- 1 pound hoop cheese or mild cheddar cheese, grated large
- 1 cup cream cheese, at room temperature
- 1/2 cup mayonnaise (we use Duke's)
- 4 deseeded jalapeños, minced (if you want to make the recipe hotter, leave the seeds in)
- 1 clove garlic, minced
- Pinch ground cumin
- Salt and pepper, to taste
For the cheese
In a large mixing bowl, combine all ingredients and stir together with a rubber spatula.
Cover and refrigerate. This is traditionally served cold but is also served warm in grilled cheese sandwiches or stirred into grits. .
Pimento cheese will last for 1 week in an airtight container in the fridge.