recipes

raleigh biscuit sliders

raleigh biscuit sliders
recipe time
15 minutes
recipe difficulty
Medium
servings

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These easy biscuit sliders with pimento and cheddar are a southern staple with a little Dietz & Watson flavor.

this recipe

values per serving

Nutrition information is estimated using Dietz & Watson products and standard ingredient values, and does not include fruits, vegetables, herbs, or spices. Actual nutrition may vary based on ingredients and portion sizes.
  • Protein per serving

    15g
  • Carbs per serving

    45.8g
  • Calories per serving

    449

ingredients

  • 12 oz Dietz & Watson Pickle & Pimiento Loaf, thinly sliced
  • 8 oz Dietz & Watson Cheddar Cheese, sliced
  • 8 small buttermilk biscuits
  • 1 cup chow‑chow relish
  • 2 cups thinly sliced collard greens
  • 2 tbsp butter
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp hot sauce
  • 1/4 tsp black pepper
  • pinch red pepper flakes
  • pinch salt

directions

  • Warm biscuits: Bake or reheat biscuits until hot; split.
  • Create vinegar pepper honey by mixing apple cider vinegar, honey, hot sauce, black pepper, red pepper flakes and salt.
  • Sauté collards: In a skillet over medium, add 1 tsp oil; wilt collards 3–4 minutes. Season with a splash of the vinegar‑pepper honey; set aside.
  • Griddle the loaf: Melt butter in a large skillet or on a griddle over medium‑high. Lay down Pickle & Pimiento Loaf slices in a single layer; cook 60–90 seconds per side until lightly crisped at the edges. Stack slices in to portions for sandwich. Top each portion with cheddar cheese so it starts to melt.
  • Build sliders: On biscuit bottoms, layer collards, the melty loaf, a spoon of chow‑chow, and a light drizzle of vinegar‑pepper honey. Cap with biscuit tops.
  • Set the melt: Return assembled sliders to the griddle, press gently with a spatula 20–30 seconds to fuse cheese to the biscuit.

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