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To make delicious dill pickle cheddar biscuits, you need a few simple ingredients. Each plays a key role in creating that perfect blend of flavors and textures. Here’s what you'll need: - 1 ¾ cups all-purpose flour - 1 tablespoon baking powder - ½ teaspoon baking soda - 1 teaspoon salt - ¼ cup unsalted butter, chilled and cubed - 1 cup shredded sharp cheddar cheese - ½ cup dill pickles, finely chopped - ½ cup buttermilk - 1 tablespoon fresh dill, chopped (optional) - 1 tablespoon pickle juice These ingredients come together to create a soft, flaky biscuit that bursts with the tangy taste of dill pickles and the richness of cheddar cheese. The cold butter and buttermilk help keep the biscuits light and fluffy. The pickles add a fun twist that makes these biscuits stand out. Feel free to adjust the dill and cheese to your taste. Enjoy the process and get ready for some tasty treats! {{ingredient_image_2}} First, set your oven to 425°F (220°C). This heat will help the biscuits rise nicely. Line a baking sheet with parchment paper to keep them from sticking. In a big bowl, add the flour, baking powder, baking soda, and salt. Use a whisk to mix them well. This step makes sure the dry parts blend completely for a nice texture. Next, add the cold, cubed butter to the flour mix. Use your fingers or a pastry cutter to work the butter into the flour. Stop when it looks crumbly. You want little bits of butter in the mix for flaky biscuits. Now, fold in the shredded sharp cheddar cheese and chopped dill pickles. Mix gently to spread them evenly through the dough. This will give your biscuits a tasty, savory flavor. In another bowl, whisk together the buttermilk, fresh dill (if you want), and pickle juice. Make sure this mix is smooth and well combined. This will add moisture and tang to your biscuits. Pour the wet mix into the dry ingredients. Use a spatula to stir gently. Stop mixing as soon as you see no dry flour. Overmixing can make your biscuits tough. Lightly flour a clean surface and place the dough on it. Knead the dough a few times until it comes together. Pat it into a rectangle about 1-inch thick. This shapes the dough for cutting. Using a biscuit cutter, cut round shapes from the dough. Place these on your lined baking sheet. If you have scraps, reroll them and cut out more biscuits until you use all the dough. Put the baking sheet in your preheated oven. Bake the biscuits for 12-15 minutes. They should be golden brown on top when done. This is when they smell amazing! After baking, let the biscuits cool for a few minutes on the sheet. Then, move them to a wire rack. This step helps them cool completely and stay fluffy. For these biscuits, sharp cheddar works best. It gives a strong flavor that pairs well with dill. Look for cheese that is fresh and has a nice yellow color. If you want a twist, try using pepper jack for some heat. To get a light and fluffy biscuit, handle the dough gently. Overmixing can lead to tough biscuits. When you fold in the cheese and pickles, do it carefully. The butter should stay cold and in small pieces. This helps create layers. Serve the biscuits warm for the best taste. Place them on a nice plate. A sprig of fresh dill on top adds color and charm. You can also set out some dill pickle butter on the side. These biscuits go great with soups or salads. Try them with a bowl of creamy tomato soup. You could also serve them with a light salad for a refreshing meal. They even make a good snack with cheese or spreads. Pro Tips Chill Your Ingredients: For flakier biscuits, ensure your butter and buttermilk are cold. This helps create steam during baking, resulting in a lighter texture. Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough biscuits. Use Fresh Dill: If possible, opt for fresh dill instead of dried. It adds a brighter flavor and enhances the overall taste of the biscuits. Experiment with Cheese: While sharp cheddar is a great choice, try using different types of cheese like pepper jack for a spicy kick or gouda for a smoky flavor. {{image_4}} You can make these biscuits even better by adding herbs and different cheeses. Try mixing in fresh herbs like chives or thyme. These add a nice flavor boost. You can also swap sharp cheddar for a milder cheese like gouda or mozzarella. Each cheese gives a unique taste. Experiment and find your favorite mix! If you need a gluten-free version, use a 1:1 gluten-free flour blend. This blend works well in biscuits. Just make sure it has xanthan gum or add a small amount yourself. This will help the biscuits rise and hold together better. Follow the same steps in the recipe. You’ll enjoy tasty gluten-free dill pickle cheddar biscuits! For a kick, add some heat to your biscuits! Mix in a pinch of cayenne pepper or diced jalapeños. This adds a spicy twist. You can also use spicy dill pickles instead of regular ones. This will give your biscuits a fun, zesty flavor. Perfect for those who love a bit of spice! To keep your leftover dill pickle cheddar biscuits fresh, place them in an airtight container. This helps to seal in moisture and flavor. Store them at room temperature for up to two days. For longer storage, refrigerate them for up to a week. Just remember to let them cool completely before sealing. When you're ready to enjoy your biscuits again, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and heat for about 5-10 minutes. This will restore their nice, fluffy texture. You can also microwave them for about 15-20 seconds, but this may make them a bit soft. If you want to save some biscuits for later, freezing is a great option. First, let the biscuits cool completely. Then, wrap each one in plastic wrap and place them in a freezer-safe bag. They can last in the freezer for up to three months. To enjoy, thaw them in the fridge overnight, then reheat as mentioned above. Yes, you can use regular pickles. They will change the taste a bit. Regular pickles are sweeter. This may make the biscuits more sweet than savory. If you enjoy sweet flavors, give it a try! You can mix the dry ingredients in advance. Store them in a sealed bag until you are ready. You can also cut out the biscuits and freeze them. Just bake them when you want to eat them. They will taste fresh and warm! If you don't have buttermilk, use milk with vinegar. Just stir one tablespoon of vinegar into one cup of milk. Let it sit for five minutes. It will thicken and act like buttermilk for your biscuits. Check the biscuits after 12 minutes. They should be golden brown on top. You can also tap the bottom. If it feels firm and sounds hollow, they are ready. Enjoy the warm, cheesy goodness! These biscuits mix tasty ingredients like cheese and dill pickle for a fun twist. You learned how to pick the right cheese and achieve a great biscuit texture. Remember the tips for storing and reheating your biscuits. Don't forget to explore variations, like gluten-free options or adding spices. With the right recipes and methods, you can enjoy these biscuits at any meal. Taste their unique flavors, and find out how they can fit into your favorites. Cooking can be easy and fun!

Dill Pickle Cheddar Biscuits

Deliciously flaky biscuits infused with sharp cheddar and dill pickles.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1.75 cups all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 0.25 cup unsalted butter, chilled and cubed
  • 1 cup shredded sharp cheddar cheese
  • 0.5 cup dill pickles, finely chopped
  • 0.5 cup buttermilk
  • 1 tablespoon fresh dill, chopped (optional)
  • 1 tablespoon pickle juice

Instructions
 

  • Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  • Add the cold, cubed butter to the flour mixture and work it into a coarse, crumbly texture.
  • Gently fold in the shredded sharp cheddar cheese and finely chopped dill pickles.
  • In a separate bowl, whisk together the buttermilk, fresh dill (if using), and pickle juice until smooth.
  • Pour the wet mixture into the dry ingredients and stir gently until just combined.
  • Lightly flour a clean surface, turn the dough out onto it, and knead gently until it comes together. Pat into a rectangle about 1-inch thick.
  • Cut out round biscuits with a biscuit cutter and place them on the prepared baking sheet. Gather and reroll scraps to cut out additional biscuits.
  • Bake for 12-15 minutes until golden brown on top.
  • Allow the biscuits to cool slightly on the baking sheet before transferring to a wire rack to cool completely.

Notes

Serve warm with homemade dill pickle butter.
Keyword biscuits, cheddar, dill pickle