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Originally shared on the web 01/30/2013

1 c. shredded sharp Cheddar cheese
2-1/4 c. self-rising flour
1/2 c. chilled butter, cut into 1/4-inch thick slices
1 c. buttermilk
4-oz. jar diced pimento, drained
additional self-rising flour
2 T. butter, melted

Combine cheese and 2-1/2 cups flour in a large bowl, Sprinkle butter slices over cheese mixture; toss gently. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. 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 9-inch by 5-inch rectangle about 3/4-inch thick. 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 dough into a 9-inch by 5-inch rectangle about 3/4-inch thick. Press or pat dough to 1/2-inch thickness on a lightly floured surface. Cut with a 2" round cutter; place rounds side-by-side on a parchment paper-lined or lightly greased 15”x10” jelly-roll pan. Dough rounds should touch. Bake at 450 degrees for 13 to 15 minutes, until lightly golden. Remove from oven and brush with melted butter. Makes 2-1/2 dozen biscuits.