Cheesy Pickle Stuffed Biscuits (Printer View)
Fluffy biscuits with melted cheddar and tangy pickles, ideal warm as a snack, appetizer, or side dish.
# What you'll need:
→ Biscuit Dough
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon sugar
05 - 1/2 teaspoon salt
06 - 1/2 cup cold unsalted butter, cubed
07 - 3/4 cup cold buttermilk
→ Filling
08 - 3/4 cup shredded sharp cheddar cheese
09 - 1/2 cup chopped dill pickles, well drained
10 - 1 tablespoon finely chopped fresh chives (optional)
→ Topping
11 - 2 tablespoons melted butter
12 - 1/2 teaspoon garlic powder (optional)
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, baking powder, baking soda, sugar, and salt in a large mixing bowl.
03 - Add cold cubed butter and use a pastry cutter or fork to blend until the mixture forms coarse crumbs.
04 - Pour in cold buttermilk and gently stir until a shaggy dough comes together.
05 - Transfer dough to a lightly floured surface, knead briefly 2 to 3 times, and flatten into a 3/4-inch thick rectangle.
06 - Cut dough into 8 equal-sized pieces.
07 - Flatten each piece slightly, add a generous tablespoon of shredded cheese and a spoonful of drained pickles to the center, then seal the dough around the filling.
08 - Place biscuits seam-side down onto the prepared baking sheet.
09 - Brush biscuit tops with melted butter and sprinkle with garlic powder if desired.
10 - Bake 16 to 18 minutes, until golden brown and risen.
11 - Allow biscuits to cool slightly before serving. They are best enjoyed warm.
# Expert Advice:
01 -
- Easy and quick to prepare
- Great as an appetizer or snack
02 -
- Stuffed biscuits are extra flaky and soft if refrigerated before baking.
- Use well-drained pickles so biscuits don't get soggy.
03 -
- Use cold butter for maximum biscuit flakiness.
- Brush biscuits right out of the oven with melted butter for extra golden shine.