Directions
- 1Whisk flour, baking powder, salt, pepper, sugar and baking soda in a large bowl.
- 2Add chilled butter to flour mixture and toss to ensure each piece is coated. Squish and flatten each piece of butter until you have a bunch of thin shards. Add pickles and toss to combine.
- 3Mix pickle brine and buttermilk in a liquid measuring cup or medium bowl. Using a fork, gradually stir (do not mash) the buttermilk mixture into the flour-butter mixture until large shaggy clumps form. Using your hands, knead the dough a few times in the bowl until there are no visible dry spots left.
- 4Transfer dough to a lightly floured surface and pat it down to form a roughly 1-inch-thick rectangle. Cut that rectangle into 4 equal-size pieces and stack the pieces on top of one another, then use your hands to pat it down to a 1-inch-thick rectangle again. Repeat cutting, stacking and flattening 3 more times. Shape the dough back into a 1-inch-thick rectangle one last time. Using a knife or bench scraper, cut dough in half lengthwise then cut each half crosswise to make 10 biscuits.
- 5Arrange biscuits on the prepared baking sheet, spacing them 2 inches apart. Chill biscuits in the freezer for 5 to 10 minutes (or fridge for 10 to 20 minutes).
- 6Generously brush the tops of the biscuits with melted butter and sprinkle with flaky salt, if using.
- 7Bake, rotating sheet once, until the biscuits have puffed up and are golden brown on top, 20 to 25 minutes.
Ingredients
- 3.5 cups all-purpose flour
- 1 tablespoon baking powder
- 2.5 teaspoons kosher salt
- 2 teaspoons fresh black pepper
- 2 teaspoons sugar
- 0.25 teaspoon baking soda
- 1 cup unsalted butter
- 2 tablespoons melted butter
- 1 cup cornichons or dill pickles
- 2 tablespoons pickle brine
- 1 cup buttermilk
- 0 flaky salt
Equipment
baking sheetparchment paperlarge bowlknifeliquid measuring cup or medium bowlfork
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