Southern Pimento Cheese Biscuits

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together 2 cups of flour, 1 tbsp baking powder, 1 tsp sugar, 1 tsp kosher salt, 1/4 tsp cayenne pepper, and 1/2 tsp garlic powder.

Add the 6 tbsp of cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add the 1 cup of grated sharp cheddar and the 4 oz of drained pimentos. Toss gently with a fork to ensure the cheese and peppers are coated in flour (this prevents them from clumping).

Create a well in the center and pour in the 3/4 cup cold buttermilk. Stir gently with a rubber spatula just until a shaggy dough forms. Do not overmix.

Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle. Fold the dough in half over itself, turn 90 degrees, and pat down again. Repeat this folding process 2 more times to create flaky layers.

Pat the dough into a final rectangle about 3/4-inch thick. Using a sharp knife or bench scraper (avoid twisting a round cutter to keep edges open for rising), cut into 8 equal squares.

Place biscuits on the prepared baking sheet, touching slightly for a higher rise. Bake for 12-15 minutes, or until the tops are golden brown.

Remove from oven and immediately brush the tops with the remaining 1 tbsp of melted butter. Serve warm.