Now, these might be one of the most divisive biscuit recipes that I’ve made. It seems to me that pickles are one of the great dividers. Now, I love anything pickled or pickled adjacent: classic dill, pickled onions, olives, anything with that savory, briny flavor has my heart. But, then there are those like our lovely Director of Production, Ashley, who hates pickles. Like, really hates them.

Despite the polarizing predicament, I had the thought: why not take pickles and biscuits and combine them? I mean, I have tried so many different mix-ins for our classic biscuit recipe over the years, and yet somehow, pickles never occurred to me until now.

With our buttermilk biscuit recipe as the base – simply flour, butter, and buttermilk – I chopped my favorite dill pickles, Claussen, and some fresh dill. Adding those in, I also incorporated pickle juice as some of the liquid in the dough to really bring in that savory, salty flavor.

These baked up beautifully, and even to my pickle-loving self’s surprise, these were insanely delicious. The pieces of pickle were a perfect crunchy texture throughout the tender, cakey biscuit and, honestly, they kind of had a fried pickle quality. I can totally see using these as the base for little burger sliders in the summer!

Instructions:

1. Preheat your oven to 400ºF.
2. In a large mixing bowl, add flour and add 8 tbsp of butter in a snapping motion with your fingers. Once your mix is the consistency of grated Parmesan cheese, add cream cheese in the same snapping manner.
3. Once butter is fully incorporated, add in chopped pickles and fresh dill. Mix well to evenly distribute the additions.
4. Make a well in your flour mixture and add in the pickle juice. Gently mix with hands before adding buttermilk slowly, mixing with your hands as you go. Combine until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add additional milk a small amount at a time.
5. Liberally dust the dough, rolling surface, rolling pin, and cutter with the remaining mix. Flip the dough onto a dusted surface. Roll the dough using a rolling pin until it is 2 inches thick.
6. As you cut the biscuits, place them on a parchment-lined, rimmed baking sheet. The biscuits should touch. Bring the remaining dough back together into a mound. Roll, cut, and place the biscuits in the same manner.
   
7. Melt the remaining butter and brush onto the biscuits. Once buttered, add a small piece of chopped pickle to each biscuit.
8. Bake for 16-18 minutes, rotating the pan halfway through.

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Buttermilk Biscuit Mix