Pimento Cheese & Bacon
The story
They call pimento cheese "the caviar of the South," and honestly? The South was onto something. But caviar this good deserves a stage that can hold its weight — which is exactly where most bread taps out. Toast goes limp under all that creamy, cheesy glory. A soft roll surrenders on contact. This is a build with opinions, and it needs a base that shows up.
Enter the District Biscuit: golden, flaky, and structurally unbothered. Those crisp, buttery edges stay crisp even under a heap of pimento cheese and a slab of thick-cut bacon. The flaky layers drink up the juice from a ripe vine tomato without collapsing into a soggy mess. It's a biscuit that can take a punch — and a few dashes of hot sauce — and come back asking for more.
This is lunch that thinks it's special (because it is) and a snack that eats like a celebration. Southern soul, District backbone. Your culinary canvas, loaded.
Why you'll love it
- Creamy, sharp pimento cheese meets salty, crackling bacon — the flavor equivalent of a standing ovation.
- The District Biscuit stays crisp and flaky where bread or a muffin would go soggy under all that richness.
- Comes together in about 25 minutes — weeknight-easy, weekend-worthy.
- Sweet vine tomato and a hit of hot sauce cut the richness so every bite stays bright.
- Works as a hearty lunch or a show-off snack — no fork required.
Ingredients
- 4 District Biscuits, warmed and split
- 1 cup pimento cheese (store-bought or homemade)
- 8 slices thick-cut bacon
- 2 ripe vine tomatoes, sliced 1/4-inch thick
- Hot sauce, to taste
- Flaky sea salt and cracked black pepper
- 1 tablespoon unsalted butter, softened (for toasting the biscuit faces)
- Fresh chives or scallions, thinly sliced (optional garnish)
How to build it
-
1Warm the District Biscuits and split them in half, then lightly butter the cut faces and toast them in a hot skillet until golden and crisp.
-
2Cook the thick-cut bacon in a skillet or oven until deeply crisp, then drain on paper towels and break each slice in half.
-
3Season the sliced tomatoes with a pinch of flaky salt and a crack of black pepper and set aside for a minute to draw out their sweetness.
-
4Generously spread pimento cheese across the warm bottom biscuit halves so it starts to melt into the flaky layers.
-
5Layer on the crisp bacon, then top with the seasoned tomato slices.
-
6Hit each stack with a few dashes of hot sauce — as brave as you dare.
-
7Scatter with chives or scallions if using, crown with the biscuit tops, and serve immediately while everything's warm and crisp.
Pro tips & swaps
- Make homemade pimento cheese a day ahead — it gets sharper and creamier overnight, and it spreads like a dream at room temperature.
- For extra crunch, candy the bacon with a light brush of brown sugar and a pinch of cayenne before it hits the oven.
- Toasting the biscuit faces in butter is the non-negotiable move — it builds a moisture barrier so the cheese and tomato never turn the base soft.
- Swap vine tomatoes for green tomatoes (fried, if you're feeling fancy) when they're in season for a tangier, crunchier bite.
- Building for a crowd? Prep the components separately and let everyone assemble their own — the District Biscuit holds its structure long enough for a build-your-own bar.
Put this on your menu
District Biscuit ships frozen, 60 biscuits to a case, and bakes from frozen in 22 to 24 minutes. Order it through US Foods, Baldor, Omaha Beef Co., MDI or Saval Foodservice.
Frequently asked questions
Can I make Pimento Cheese & Bacon biscuits ahead of time?
You can prep every component in advance — cook the bacon, slice the tomatoes, and stir up the pimento cheese (it actually improves overnight). Assemble just before serving so the District Biscuit stays crisp and flaky. A soggy stack is the only wrong way to eat this.
What's the best biscuit to use for a pimento cheese and bacon sandwich?
A golden, flaky District Biscuit is built for exactly this. Its crisp, buttery edges and sturdy layers hold up under creamy pimento cheese, juicy tomato, and thick-cut bacon where regular bread or a muffin would go soggy. It's the difference between a sandwich that survives and one that surrenders.
Can I substitute the pimento cheese in this recipe?
Absolutely — a sharp white cheddar pimento or a spicy jalapeno pimento cheese both work beautifully here. In a pinch, a good aged cheddar spread with a spoonful of diced roasted red pepper gets you close. Just keep it creamy enough to melt into the warm biscuit.
Is there a vegetarian version of this biscuit?
Yes — skip the bacon and lean into the pimento cheese and vine tomato, which are the true stars anyway. Add a fried green tomato or some crispy shallots for crunch and you won't miss the meat. The District Biscuit base stays the same golden anchor either way.
How do I keep the biscuit from getting soggy under the cheese and tomato?
Toast the split biscuit faces in a little butter until golden before you build — that crisp layer acts as a moisture barrier. Salting the tomato slices first draws out excess juice, too. The flaky layers of a District Biscuit are already more forgiving than bread, but these steps keep every bite crisp.
What should I serve or drink with Pimento Cheese & Bacon biscuits?
A crisp pickle spear, kettle chips, or a light vinegar slaw cut the richness perfectly. To drink, go for sweet tea, a cold lager, or a bright bloody mary if it's that kind of afternoon. It's a Southern build, so lean into Southern sides.
How many calories are in a Pimento Cheese & Bacon biscuit?
As a ballpark, one loaded biscuit lands roughly in the 450-600 calorie range depending on how heavy-handed you get with the pimento cheese and bacon. It's a rich, satisfying build — think of it as a proper meal rather than a light snack. You can lighten it by using one bacon slice and a thinner schmear of cheese.
How do I store and reheat leftovers?
Store the components separately in airtight containers in the fridge for up to three days — assembled biscuits don't keep well. Re-crisp the District Biscuit and bacon in a 350°F oven or toaster oven for a few minutes, then rebuild with fresh tomato and cheese. Avoid the microwave, which turns crisp edges soft.
What makes a District Biscuit different from a regular biscuit?
District Biscuits are made with real butter folded into dozens of flaky, golden layers, giving them crisp edges and a structure sturdy enough to carry a serious build. That's why they hold up under pimento cheese, bacon, and juicy tomato without going soft. It's your culinary canvas — a biscuit engineered to be the base for anything.
