Save Fluffy golden biscuits filled with gooey melted cheese and tangy pickles offer the ultimate savory bite—perfect as a snack appetizer or a creative side for any meal.
I first tested cheesy pickle stuffed biscuits as a party treat and they disappeared in minutes. My family now requests them for weekend brunch because each fluffy bite is so satisfying.
Ingredients
- Biscuit Dough: 2 cups (250 g) all-purpose flour 1 tbsp baking powder 1/2 tsp baking soda 1 tsp sugar 1/2 tsp salt 1/2 cup (115 g) cold unsalted butter cubed 3/4 cup (180 ml) cold buttermilk
- Filling: 3/4 cup (90 g) shredded sharp cheddar cheese 1/2 cup (60 g) chopped dill pickles (well drained) 1 tbsp fresh chives finely chopped (optional)
- Topping: 2 tbsp melted butter 1/2 tsp garlic powder (optional)
Instructions
- Prep & Preheat:
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large bowl whisk together flour baking powder baking soda sugar and salt.
- Cut in Butter:
- Add cold butter and work it in with a pastry cutter or fork until mixture looks like coarse crumbs.
- Add Buttermilk:
- Pour in cold buttermilk and mix just until a shaggy dough forms.
- Shape & Cut Dough:
- Turn dough onto a lightly floured surface gently knead 2 to 3 times and flatten into a rectangle about 3/4 inch (2 cm) thick. Cut into 8 equal pieces.
- Fill Biscuits:
- Gently flatten each dough piece. Put a tablespoon of cheese and pickles in the center and pinch dough to seal.
- Arrange on Baking Sheet:
- Place sealed biscuits seam-side down on the prepared baking sheet.
- Brush & Top:
- Brush biscuit tops with melted butter and sprinkle garlic powder if desired.
- Bake & Serve:
- Bake 16 to 18 minutes until golden brown and puffed. Cool slightly before serving best enjoyed warm.
Save My kids help seal the dough around the filling and always giggle at the cheesy pickle surprise. These biscuits have become our go-to weekend baking moment.
Customize Your Filling
Swap out cheddar for pepper jack or even smoked gouda for a tangy twist. For sweeter biscuits try bread-and-butter pickles instead of dill.
Serving Suggestions
Enjoy hot with ranch or spicy dipping sauce for a crowd-pleasing snack or paired aside hearty soup for dinner.
Allergen Info & Nutrition
This recipe contains wheat and dairy. Check your cheese and pickles for extra allergens. Each biscuit has about 235 calories and offers 6 g protein per serving.
Save Serve these biscuits warm for best texture and flavor. Every bite is deliciously gooey and tangy.
Recipe Guide
- → Can I use different cheeses for the filling?
Yes, try pepper jack or smoked gouda for a unique twist and added flavor complexity.
- → How can I make the biscuits sweeter?
Substitute chopped bread-and-butter pickles for a sweeter, more mellow filling profile.
- → What sauces pair well with these biscuits?
Serve them warm with ranch, spicy dipping sauce, or your favorite creamy dressing for extra flavor.
- → How do I get extra flaky biscuits?
Refrigerate assembled biscuits for ten minutes before baking to enhance flakiness in the finished product.
- → Can I prepare this snack ahead of time?
You can assemble in advance and refrigerate until ready to bake, ensuring the biscuits stay fresh and tender.
- → Is this suitable for vegetarians?
Yes, as long as the cheese and buttermilk are vegetarian-friendly, this fits a vegetarian diet.