For the biscuits:
5 cups unbleached all--purpose White Lilly flour
1 tablespoon plus 1 1⁄2 teaspoons baking powder
1 tablespoon kosher salt
1⁄2 cup plus 2 tablespoons high quality unsalted butter, chilled and cut into small cubes
2 cups Cruze Farm buttermilk
3 tablespoons melted butter (for brushing)
For the pimiento cheese:
3 ounces cream cheese, softened
1 cup grated Sweetwater Valley sharp cheddar cheese 1 cup grated Sweetwater Valley buttermilk cheese
1⁄2 cup Duke’s mayonnaise
1⁄2 teaspoon smoked paprika
1⁄2 teaspoon cracked black pepper
1 teaspoon salt
2 to 3 tablespoons pimentos
dash of juice from a jar of pickled jalapeños
To make the biscuits:
Preheat oven to 500 F. Put flour, baking powder, and salt in a large bowl. Blend thoroughly. Working quickly, lightly rub the butter and flour together with your fingertips until about half the butter is blended and the other half remains in pieces.
Make a well in the flour mixture and pour the buttermilk in the well. Stir briefly, just until the dough is blended and begins to form a mass. Dough should be soft and sticky, with not much flour left in bowl. If dough is too dry, add more buttermilk.
Turn dough out onto a generously floured surface. With floured hands, knead briskly 8-10 times until a cohesive dough is formed. Gently flatten the dough to an even thickness. Using a floured rolling pin or your floured hands, pat or roll to about 1⁄2 inch thickness. Cut into 9 squares for a sandwich-sized biscuit. Brush the tops of dough with melted butter and immediately put into preheated oven. Bake for 10--12 minutes.
To make the pimiento cheese:
With a mixer, beat cream cheese until fluffy. Mix in mayo, jalapeño juice, and spices. Stir in cheeses and pimentos until all ingredients are well blended.
To make the bacon:
Preheat oven to 400 F. Place bacon on a baking sheet. Cook for 10 minutes on one side. Flip bacon over and cook for 10 minutes on the other side.
Perforate biscuit with a fork around perimeter to open easily. Spread pimento cheese on biscuit top. Place bacon on biscuit bottom. Place in preheated oven to melt cheese. Enjoy!