1. Begin by sifting the flour into a large mixing bowl and add baking powder, baking soda, and salt. Stir well to combine.
2. Grate the cold butter into the dry ingredients or use a pastry cutter to incorporate the butter until the mixture resembles coarse crumbs. Be sure not to overwork the butter to maintain a light, flaky texture.
3. Slowly add the cold buttermilk to the mixture, folding it in gently using a wooden spoon or spatula. Mix until the dough just comes together, adding more buttermilk if necessary.
4. Turn the dough onto a lightly floured surface and gently press it out to ½-1 inch thickness. Fold the dough over onto itself 3-4 times to create layers, then press it back out to the desired thickness.
5. Use a biscuit cutter to cut the dough into rounds without twisting the cutter. Place the biscuits close together on a baking sheet to encourage a better rise.
6. Preheat the oven to 450-475°F and bake the biscuits for 11-20 minutes or until golden brown on top.
7. While the biscuits are baking, prepare the pimento cheese filling by mixing grated cheddar cheese, mayonnaise, yellow mustard, diced pimentos, and seasonings like garlic powder, paprika, salt, and pepper until smooth and combined.
8. Allow the biscuits to cool slightly before slicing them in half. Generously spread the pimento cheese filling inside each biscuit. Optionally, add pickled green tomatoes or arugula for added flavor and texture.
9. Serve the Buttermilk Biscuits with Pimento warm and enjoy the delicious Southern classic.