The boom in locally made pimento cheese provides lots of options for these biscuits. (Try jalapeño!) When the biscuits are completely cool, they can be put in bags and frozen. Serve as-is with butter, or slice and fill with sausage patties, sliced tomatoes — or it’s hard to go wrong with more pimento cheese!
Preheat the oven to 450 degrees.
Spray a baking pan with nonstick cooking spray.
In a large bowl, whisk together the flour, baking powder, salt and cayenne pepper, if using. Add the pimento cheese and use a pastry blender to cut it into the dry ingredients until the mixture resembles coarse crumbs. Stir in the milk about ¼ cup at a time until the mixture forms a wet, but not soggy, dough. You may not need a full cup of milk.
Drop by large tablespoons onto the baking pan, placing the biscuits close together. Bake for 10–12 minutes or until the tops and bottoms are lightly brown.