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1
Preheat the oven to 425u00b0 F. Line a baking sheet with parchment paper.
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2
Put the flour, baking powder, salt, paprika, and garlic powder in the bowl of a stand mixer and stir together with a fork. Cut the butter into small cubes and drop them in the flour. Using the paddle attachment, blend the butter and flour on low speed until the butter is the size of small peas. You want some butter blended in, but the visible small pieces of butter help make the biscuits fluffy.
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3
Measure the buttermilk in a measuring jug, crack in the egg, add the Worcestershire sauce, and beat it with a fork until the egg is well blended. Keep the mixer on low, dump in the buttermilk mixture, and blend just until everything is moist. Toss the cheese with a little flour, and do the same to the pimentos. This step keeps the cheese and pimentos from clumping together, so they blend throughout the dough. Drop them both in the mixer and, still on low, beat until everything just starts to come together.
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4
Dump the dough onto a well-floured surface and gently bring it all together, kneading just a few times. Handle with care and don't overwork the dough, or the biscuits will get tough. A few pimentos may stick to the board or fall out-just stick 'em back in. Pat the dough into a rectangle, about 6 by 10 inches, using the back of a large knife or bench scraper to square off the ends. Flour the knife or scraper and cut the dough into eight squares. Place the biscuits on the prepared baking sheet, lightly brush the tops with a little buttermilk, and sprinkle with sea salt.
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5
Bake the biscuits for 15 to 20 minutes, until lightly browned and cooked through. Serve warm, or wrap tightly and store in an airtight container, gently reheat before serving.
