Description
These Dill Pickle Cheddar Biscuits are irresistibly buttery and cheesy, with a bright tang from dill pickles and pickle juice. Perfect as a savory snack or alongside your favorite meal, these fluffy biscuits combine sharp cheddar and the unique zest of pickles for a flavorful twist on traditional biscuits.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder (optional)
Wet and Dairy Ingredients
- ⅓ cup cold pickle juice
- ⅓ cup cold milk
- ½ cup (1 stick) cold unsalted butter, cubed
Flavor Additions
- 1 cup shredded sharp cheddar cheese
- ¼ cup finely chopped dill pickles, well-drained
- Optional: 1 tablespoon fresh dill or chives for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and optional garlic powder until well combined. This ensures even distribution of leavening agents and seasoning.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This step is key to achieving flaky, tender biscuits.
- Add Cheese and Pickles: Stir in the shredded sharp cheddar cheese and finely chopped, well-drained dill pickles. Distribute these flavor elements evenly throughout the dough.
- Combine Liquids: In a separate small bowl or measuring cup, mix the cold pickle juice and cold milk together.
- Form the Dough: Pour the liquid mixture into the dry ingredients. Gently stir with a fork or spoon just until the dough comes together. Do not overmix to keep the biscuits light.
- Knead Lightly and Shape: Turn the dough out onto a floured surface and gently knead it around 5-6 times until it holds together. Pat or roll the dough into about a 1-inch thick rectangle or circle.
- Cut Biscuits: Using a biscuit cutter or a glass, cut out biscuits and place them spaced evenly on the prepared baking sheet. Gather any scraps, reshape, and cut more biscuits until all dough is used.
- Bake: Bake in the preheated oven for 12-15 minutes or until the tops are golden brown and the biscuits have risen.
- Garnish and Serve: Optionally, brush the tops with melted butter and sprinkle with fresh dill or chives. Serve warm for the best flavor and texture.
Notes
- Ensure the butter, pickle juice, and milk are very cold for flaky biscuits.
- Do not overmix the dough; overworking it can make the biscuits tough.
- Drain the pickles well to avoid excess moisture in the dough.
- For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the dough.
- Leftover biscuits can be stored in an airtight container at room temperature for 1-2 days or frozen for longer storage.
