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Mini Pickle Biscuits
Credit:
Justin Walker
Recipe Summary
prep: 20 mins
total: 40 mins
Yield: Makes 16
Ingredients
Ingredient Checklist
3 cups unbleached all-purpose flour
2 teaspoons sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 stick cold unsalted butter, cut into 1/2-inch cubes
3/4 cup buttermilk, plus more for brushing
1/4 cup dill relish, undrained
Cook's Notes
To rewarm, place the biscuits in a 450-degree oven for three to five minutes, then transfer them to a kitchen towel-lined basket.
Gallery
Mini Pickle Biscuits
Credit:
Justin Walker
Recipe Summary
prep: 20 mins
total: 40 mins
Yield: Makes 16
Gallery
Mini Pickle Biscuits
Credit:
Justin Walker
Mini Pickle Biscuits
Credit:
Justin Walker
Mini Pickle Biscuits
Recipe Summary
prep: 20 mins
total: 40 mins
Yield: Makes 16
Recipe Summary
prep: 20 mins
total: 40 mins
Yield: Makes 16
prep: 20 mins
total: 40 mins
prep:
20 mins
total:
40 mins
Yield: Makes 16
Makes 16
Ingredients
Ingredients
- 3 cups unbleached all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 stick cold unsalted butter, cut into 1/2-inch cubes
- 3/4 cup buttermilk, plus more for brushing
- 1/4 cup dill relish, undrained
Directions
Preheat oven to 450 degrees. In a large bowl, whisk together flour, sugar, salt, pepper, baking powder, and baking soda, 30 seconds. Toss butter into mixture to evenly coat, then press between your fingers to create flower-petal shapes.
Stir together buttermilk and relish; slowly pour over flour-butter mixture, stirring with a fork, until a crumbly dough forms. Transfer to a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten into a 6-by- 10-inch rectangle. Lift parchment along a short end of dough and fold in half, forming a 6-by-5-inch rectangle. Turn dough 90 degrees; gently reflatten to 6 by 10 inches. Fold in half again and flatten slightly into an 8-inch square.
Cut dough into fourths in both directions with a large, sharp knife to form 16 square biscuits. Brush tops with buttermilk. Bake until puffed, golden brown on top, and hollow-sounding when tapped on bottoms, 16 to 18 minutes. Transfer to a kitchen towel-lined basket; cover to keep warm.
Cook's Notes
To rewarm, place the biscuits in a 450-degree oven for three to five minutes, then transfer them to a kitchen towel-lined basket.
Cook’s Notes
To rewarm, place the biscuits in a 450-degree oven for three to five minutes, then transfer them to a kitchen towel-lined basket.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Mini Pickle Biscuits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Mini Pickle Biscuits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
