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Dill Pickle + White Cheddar Buttermilk Biscuits

Oh my word. These biscuits knocked my socks off. I find myself at a loss for words, right now. I'm not even a crazy pickle person- I mean, they're cool, I like them fine, I've recently started eating my cheeseburgers with pickles but I'm not addicted or anything. But, THESE. These guys are just unlike anything I've ever had and I've had a lot of carbs, dear friend. These biscuits are equally crunchy and soft, buttery and tangy, cheesy and fluffy. Truth be told, I ate all of them after taking pictures. They were delicious with a slice of country ham, amazing with a fried egg, and perfect when toasted. I've already made a mental note to use this recipe next time I need a topper for chicken pot pie! Note- life-changing tip for making biscuits, place your butter in the freezer for an hour. Using a large cheese grater, grate the frozen butter onto a plate and place back in the freezer. You now have the perfect sized butter. No need to cut the butter into the flour, no using forks or a pastry cutter, no elbow grease needed.


Bowl #1

2 cups, [287 grams] all-purpose flour

2 teaspoons baking powder

1/2 teaspoons baking soda

1 teaspoon salt

1 cup [80 grams] sharp white cheddar, shredded

1/3 cup [70 grams] pickles, diced small and patted dry

6 tablespoons butter, frozen and grated and frozen

1 cup [250 grams] buttermilk, cold



In a large bowl, combine all ingredients. Lightly knead to ensure that everything is evenly distributed and mixed. I like to whisk together the flour, baking powder, baking soda, and salt first to make sure that they're evenly mixed before adding everything else in.


Preheat the oven to 425 degrees. Line a few baking pans with parchment paper and lightly spray with nonstick spray.


On a lightly floured surface, roll out the dough to about one and a half inch thickness. Using a biscuit cutter or a drinking glass, cut out biscuits and place them on the prepared pans.


Lightly brush with milk and bake the biscuits until they are deeply golden brown, about 8-10 minutes. Let cool.

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