Pickle Biscuits

A good biscuit requires three things — ultra-flaky layers, a tender crumb, and butter. In this version, we amp up the savory flavors by adding chopped dill pickles, cheddar cheese, and fresh chopped dill. Freshly baked, the biscuits’ exterior is subtly crisp and gives way to the tender interior. The pops of briny pickle throughout nicely balance all the richness and make these the ultimate pairing for chili, fried chicken, or breakfast sandwiches.

What is the secret to a good biscuit?

There are many factors that go into making a good biscuit, but one secret is using cold ingredients — especially cold butter. The pieces of cold butter layered throughout your biscuit dough melt during baking, and the water in the butter turns to steam, causing the biscuits to rise. Meanwhile, the pockets where the butter used to be give the biscuit its flaky texture. Keeping your butter cold is therefore essential: If it gets too warm, it will just incorporate into your dough, and your flaky layers will be gone.

What liquid is best for making biscuits?

Several liquids can make a good biscuit, from milk, to buttermilk, to heavy cream. Typically, the higher the fat content, the richer the biscuits will be. Buttermilk is often tapped, as its acidity helps to activate leaveners while also bringing a good bit of fat content into the mix. In this recipe we mimic that effect with a mix of sour cream, whole milk, and pickle juice for briny acidity and rich flavor.

Notes from the Food & Wine Test Kitchen

If you have limited freezer space, you can chill your cut dough on smaller trays or plates; transfer to a baking sheet when ready to bake.

Make ahead

You can cut biscuits and freeze until completely firm, then store them in a freezer-safe airtight container or zip-close bag to bake later. Egg wash and bake biscuits as directed, adjusting baking time if needed.

This recipe was developed by Tricia Manzanero Stuedeman; the text was written by Breana Killeen.