Pickle Biscuits

25 mins
Serves 10
instagram.com

Directions

  1. 1Whisk flour, baking powder, salt, pepper, sugar and baking soda in a large bowl.
  2. 2Whisk flour, baking powder, salt, pepper, sugar and baking soda in a large bowl.
  3. 3Whisk flour, baking powder, salt, pepper, sugar and baking soda in a large bowl.
  4. 4Add 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.
  5. 5Add 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.
  6. 6Add 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.
  7. 7Mix 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.
  8. 8Mix 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.
  9. 9Mix 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.
  10. 10Transfer 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.
  11. 11Transfer 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.
  12. 12Transfer 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.
  13. 13Arrange 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).
  14. 14Arrange 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).
  15. 15Arrange 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).
  16. 16Generously brush the tops of the biscuits with melted butter and sprinkle with flaky salt, if using.
  17. 17Generously brush the tops of the biscuits with melted butter and sprinkle with flaky salt, if using.
  18. 18Generously brush the tops of the biscuits with melted butter and sprinkle with flaky salt, if using.
  19. 19Bake, rotating sheet once, until the biscuits have puffed up and are golden brown on top, 20 to 25 minutes.
  20. 20Bake, rotating sheet once, until the biscuits have puffed up and are golden brown on top, 20 to 25 minutes.
  21. 21Bake, 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
  • 3.5 cups all-purpose flour
  • 3.5 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking powder
  • 1 tablespoon baking powder
  • 2.5 teaspoons kosher salt
  • 2.5 teaspoons kosher salt
  • 2.5 teaspoons kosher salt
  • 2 teaspoons fresh black pepper
  • 2 teaspoons fresh black pepper
  • 2 teaspoons fresh black pepper
  • 2 teaspoons sugar
  • 2 teaspoons sugar
  • 2 teaspoons sugar
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon baking soda
  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 2 tablespoons melted butter
  • 2 tablespoons melted butter
  • 2 tablespoons melted butter
  • 1 cup cornichons or dill pickles
  • 1 cup cornichons or dill pickles
  • 1 cup cornichons or dill pickles
  • 2 tablespoons pickle brine
  • 2 tablespoons pickle brine
  • 2 tablespoons pickle brine
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 0 flaky salt
  • 0 flaky salt
  • 0 flaky salt

Equipment

baking sheetparchment paperlarge bowlknifeliquid measuring cup or medium bowlfork
Pickle Biscuits | Clip Recipe