Go Back
Print Recipe

Cheddar Pickle Biscuits

Make flaky Cheddar Pickle Biscuits with sharp cheddar, tangy pickles, and buttery layers. Perfect savory addition to any meal.
Prep Time20 minutes
Cook Time15 minutes
Servings: 8 Biscuits

Equipment

  • Mixing Bowls
  • Box grater
  • Measuring Cups and Spoons
  • Baking Sheet
  • Parchment Paper
  • Sharp Knife
  • Pastry Brush

Ingredients

  • 2 ½ cups 315 g all-purpose flour
  • 1 tbsp 12 g baking powder
  • 1 tsp 6 g baking soda
  • ½ tsp 3 g kosher salt
  • ½ cup 1 stick or 113 g cold unsalted butter, grated
  • 1 cup 115 g sharp cheddar cheese, shredded
  • ⅓ cup 50 g finely chopped dill pickles (pat them dry!)
  • 2 tbsp 30 ml pickle juice (for flavor and moisture)
  • ⅓ cup 80 g sour cream
  • ¼ cup 60 ml whole milk

Instructions

Prepare Ingredients

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Mix the flour, baking powder, baking soda, and salt in a large bowl.

Add Butter

  • Add grated cold butter to the flour mixture and toss to coat. Work quickly to keep the butter cold. The mixture should resemble coarse crumbs.

Incorporate Cheddar and Pickles

  • Stir in the shredded cheddar cheese and finely chopped pickles.

Add Liquids

  • Mix sour cream, milk, and pickle juice, then pour into the dry ingredients. Stir gently until just combined; the dough should be shaggy.

Layer the Dough

  • Turn the dough out onto a floured surface. Pat it into a rectangle about 1 inch thick. Fold it in thirds like a letter, then rotate and repeat this process 3-4 times to create layers.

Cut Squares & Chill

  • Roll or pat the dough to about 1 inch thick. Use a sharp knife to cut into squares (about 2-3 inches wide). Avoid twisting to preserve layers. Place the biscuits on the prepared baking sheet and chill in the fridge for 20 minutes. This helps the butter firm back up, so when the biscuits hit the oven, the cold butter will steam and create layers.

Bake

  • Brush tops with milk. Bake for 12-15 minutes or until golden brown and puffed.

Cool Slightly & Enjoy

  • Serve warm with butter or more pickles for extra zing!

Notes

The moisture content in pickles can vary. If your dough feels too sticky after mixing, add a small amount of flour, one tablespoon at a time, until the dough is manageable.
Conversely, if the pickles were patted too dry and the dough feels too crumbly or doesn’t come together, add a teaspoon of milk or pickle juice at a time until it reaches the right consistency.