I don’t really know why, but for whatever reason, pickles have been trending a lot this summer. I’ve been seeing all sorts of pickle-based recipes, using the brine or the pickles or just the dill and vinegar flavors, usually trending on some kind of social media. I even already tried one earlier, the dill pickle lemonade.
Today’s recipe is actually one I made myself, to kind of follow the trend without just copying someone else. I saw a recipe for a dill pickle bread, and thought I’d give it a try, but I didn’t really want a whole loaf of bread. Instead, I thought, why not make it biscuits?
What I ended up with is something sort of like a copycat cheddar bay biscuit, but not quite. It’s a biscuit recipe with cheddar in it, but it also works in chopped dill pickles, some of the pickle juice/brine, some fresh dill, and even some sour cream. As usual, I just use basic Vlasic dill pickles, since those are the kind we like most around here. More complex pickles or sweet pickles will have a very different flavor profile.
The end result is, honestly, a pretty fantastic little biscuit. It’s a little odd to bake, and it feels like it’s not done yet even when it is, because there’s so much butter and other liquids in it. But even so, the dill and pickle flavors come across very well, they’re buttery, they get that crispy exterior and soft interior… all in all, it’s one of my new favorite biscuits.
Want to make them yourself? It’s slightly more complex than a lot of the recipes I make, but it’s still pretty easy to do at home, so check it out and let me know how it goes.
Dill Pickle Biscuits
Equipment
- Baking Sheet
- Biscuit Cutter
- Rolling Pin
- Wire Cooling Rack
Ingredients
- 3½ Cups Flour
- 2 Tbsp Corn Starch
- 2 Tsp Baking Powder
- 2 Tsp Kosher Salt
- 1 Tsp Garlic Powder
- ½ Tsp Baking Soda
- 1 Cup Unsalted Butter Cubed and chilled.
- ¾ Cup Cheddar Shredded
- ¾ Cup Dill Pickles Chopped
- ⅓ Cup Pickle Juice/Brine
- 3 Tbsp Fresh Dill Or 1 Tbsp dried dill.
- ½ Cup Sour Cream
- ⅓ Cup Whole Milk
- 1 Egg Beaten
Instructions
- In a mixing bowl, whisk together the flour, corn starch, baking powder, baking soda, salt, and garlic powder. Cut the butter into it and mix well until it's crumbly or sandy, with no pieces larger than about pea-sized.
- Mix the shredded cheese, pickle, and dill into the flour mixture.
- In another bowl, mix the sour cream, milk, and pickle juice together. Then, add this mix to the flour mixture.
- Stir this all together until it just combines. Using your hands, start pressing and folding the dough to keep mixing until it's rough and shaggy.
- Prepare a lightly floured surface and turn the dough out onto it. Shape the dough into a rough rectangle, about 12" by 5", then fold it in thirds like a letter. Do this twice more, adding more flour as necessary if it sticks to the surface too much.
- Roll the dough out to a final thickness of about ¾". Using a 2½"-3" biscuit or cookie cutter, cut rounds out of the dough. Arrange these onto your baking sheet and chill them in the freezer for around 10-15 minutes to firm them up.
- Preheat your oven to 425℉. Remove the biscuits from the freezer and brush the tops with beaten egg.
- Bake for 20-25 minutes, or until they're cooked through and golden. Be aware that a bunch of butter will melt and leak out, and the interior might seem overly moist and under-done because of it. Don't worry; they're still fine.
- When done, place the biscuits on a wire rack to cool and enjoy when warm.