Chef Govind Armstrong’s Buttermilk Biscuits with Bacon Jam and Pimento Cheese
August 5, 2016

Chef Govind Armstrong’s Buttermilk Biscuits with Bacon Jam and Pimento Cheese

These elevated buttermilk biscuits come from Chef Govind Armstrong and restaurateur, Brad Johnson, of Post & Beam, and Willie Jane— catch Johnson at Harlem EatUp! where he will be a guest chef during the Dine-In alongside Chef Marcus Samuelsson of Ginny’s Supper Club. Try pairing these tasty biscuits with a dry white Bordeaux blend, which will complement the creamy texture and add a fruity contrast, or alternatively, a young Bordeaux Rosé to contrast the creamy texture.

Buttermilk BiscuitsYields: 12 biscuits


  • 3 cups flour

  • 1 1/2 tbsp baking powder

  • 1 tablespoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup (8 ounces) butter, cubed

  • 1 ½ cup. buttermilk


  • Preheat oven to 375ºF

  • Whisk together dry ingredients.

  • Cut butter into dry ingredients with a knife, fork, or pastry cutter.

  • Gently fold in buttermilk until the dough just comes together, careful to not overwork.

  • Knead dough 3 times. Then roll out on floured surface until 1-inch thick.

  • Cut into desired shape using a biscuit cutter or wide-mouth jar.

  • Bake for 20 minutes on parchment covered cookie sheet. Serve warm.


    Pimento Cheese


    • 1 pound Tillamook Medium Cheddar, cut into smaller pieces

    • 1 1/2 whole canned pimentos

    • 1/5 cup pimento brine

    • 1 scant tablespoon garlic powder

    • 1 scant tablespoon onion powder

    • 1/2 cup vegan aioli

    • Salt and Pepper, to taste


  • Place everything except the spices and the aioli in a blender and blend until smooth. Depending on the size of your blender you may want to blend in two batches.

  • Mix in spices and aioli at the end.


    Bacon Jam


    • 1 pound smoked bacon, diced

    • 1 small shallot, sliced

    • 1/2 medium white onion, sliced

    • 1 small clove garlic, minced

    • 1/3 cup maple syrup

    • 1/4 cup Sherry vinegar

    • 1/8 cup Dijon Mustard

    • 1 1/8 teaspoons Worcestershire sauce

    • 1/4 cup water

    • 1/2 scant cup brown sugar

    • 1 teaspoon thyme leaves, chopped

    • 1/8 teaspoon crushed red chili



  • In a medium sized casserole pot or rondeau, render the bacon and discard 1/2 the fat. Remove bacon from pan and place on paper towel.

  • Add the shallot, onion, and garlic and cook until soft, after 15 minutes.

  • Add the remaining ingredients and the bacon. Cooking everything until the sauce reduces to a thick glaze.

  • Pulse everything in a blender, adjusting seasoning to taste with salt and pepper.

  • Cool the bacon jam and store in a the fridge.


    Wine Pairing

    These tasty buttermilk biscuits scream for a wine that is flavorful, but not overpowering. Look for a dry white Bordeaux blend with all three key varieties – Sauvignon Blanc, Sémillon, and Muscadelle. Muscadelle adds a delicate floral lift, which will compliment the creamy texture of the biscuit, while the Sauvignon Blanc will add a level of fruity contrast and lift. Another option would be a vibrant young Bordeaux rosé – where the lively red fruit flavors will serve as the perfect foil for the creamy texture of the biscuits.Depending on how the biscuits are served, you can further experiment with other Bordeaux Wines – red, white, and rosé.


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