Flavor Trends, Strategies and Solutions for Menu Development





Jonathan Buckholz Research & Development Bloomin’ Brands Inc.

Jonathan Buckholz
Research & Development Specialist
Bloomin’ Brands Inc.

Spicy Price*s® Pimiento Cheese Breakfast Biscuit

Recipe courtesy of Chef Jonathan Buckholz
Sponsor: Bel Brands USA

Serves: 24


Pimento Biscuits:

  • 4 ½ lb all-purpose flour
  • ½ cup baking powder
  • 8 tsp kosher salt
  • 8 tsp sugar
  • 2 ½ lb unsalted butter, cold, cut into cubes
  • 2 ½ qt buttermilk
  • 8 cups Price’s Southern Style Spicy Jalapeño Pimiento Cheese Spread

Breakfast Sandwiches:

  • 3 cups Price’s Southern Style Spicy Jalapeño Pimiento Cheese Spread, warmed
  • 24 slices thick-cut bacon, cooked and cut in half
  • 24 ea over-easy eggs


  1. For the pimento biscuits: heat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Using a pastry blender or two knives, cut the butter into the flour mixture until it is the texture of coarse meal with some pea-size pieces.
  2. Mix the buttermilk and pimento cheese spread until well combined. Using a fork, stir in the buttermilk and pimento mixture until the dough is just evenly moistened. Scoop the dough into 24 rough mounds (about 2/3 cup each) and place them on the prepared sheets. Bake the biscuits until golden brown and a toothpick inserted into the center comes out with moist crumbs attached, about 20 minutes. Serve warm or at room temperature.
  3. For the biscuit sandwiches: cut a biscuit in half to make top and bottom buns. Spread 1 Tbsp of warmed pimento cheese on the bottom portion of the biscuit. Shingle 2 halves of bacon over the cheese. Place an over-easy egg on bacon. Place 1 Tbsp of warmed pimento cheese on the over-easy egg. Place top portion of biscuit on top of egg and cheese.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

About The Author