Buttermilk Biscuits & Pimento Cheese Kit for 6-8
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Not eligible for shipping to CanadaThese big & fluffy buttermilk biscuits arrive ready-to-bake, along with Chef Kelly’s creamy pimento cheese!
Kelly Fields is one of America’s most exciting Southern chefs. They achieved national renown and were awarded the prestigious 2019 James Beard Award for Outstanding Pastry Chef for their former bakery & restaurant, New Orleans’ Willa Jean. And their 2020 cookbook, “The Good Book of Southern Baking,” was named one of the best cookbooks of the year by the New York Times Book Review, Bon Appétit, Garden & Gun, the LA Times, and more. Now Kelly’s bringing their legendary biscuits with all the fixins to Goldbelly!
This package serves 6-8 people and includes
- 8 Biscuits, Unbaked (each 3″ × 3″)
- Pimento Cheese (1 lb.)
- Biscuits arrive unbaked and frozen
- Kit ships frozen with dry ice.
- Dry ice may dissipate in transit, product may thaw.
- Do not remove dry ice with bare hands.
- Upon arrival, store biscuits in the freezer for up to 1 month.
- Upon arrival, pimento cheese in the refrigerator for up to 1 week or in the freezer for up to 1 month.
To Serve
Biscuits
- Preheat oven to 400°F.
- Break frozen biscuits apart and place on a parchment-lined sheet tray.
- Bake from frozen for 35-40 minutes, rotating halfway through.
- Serve with fixins and enjoy!
Pimento Cheese
- Let thaw in the refrigerator overnight.
- Let sit at room temperature for 10 to 20 minutes before serving.
- Serve with biscuits and enjoy!
- Biscuits – AP Flour, Baking Powder, Granulated Sugar, Kosher Salt, Unsalted Butter, Buttermilk
- Pimento Cheese – Cheddar Cheese, Cream Cheese, Mayo, Sour Cream, Garlic Powder, Onion Powder, Cayenne Pepper, Crushed Red Pepper Flakes, Black Pepper, Jalapeño Pepper, Pimento Peppers, Kosher Salt
Contains: Gluten, Dairy
Made In A Facility That Processes Peanuts And Tree Nuts, Cross Contamination Is Possible
Southern Classics From a James Beard Award Winner
Southern Classics From a James Beard Award Winner
Kelly Fields is one of America’s most exciting Southern chefs. They achieved national renown and were awarded the prestigious 2019 James Beard Award for Outstanding Pastry Chef for their former bakery & restaurant, New Orleans’ Willa Jean. And their 2020 cookbook, “The Good Book of Southern Baking,” was named one of the best cookbooks of the year by the New York Times Book Review, Bon Appétit, Garden & Gun, the LA Times, and more.
Now Kelly’s bringing their legendary biscuits with all the fixins to Goldbelly! These big, fluffy ready-to-bake biscuits are made with just a handful of ingredients including buttermilk, whole butter, and flour, and they’re complemented with creamy pimento cheese, rich sausage gravy, homemade jam, and Bloody Marys to drink. These are the biscuits that dreams are made of, and they’re shipping straight to your brunch table!
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