Pickle Biscuits

Published Nov. 7, 2024

Recipe Overview

| Category | Details |

|---------------------|---------------------------------|

| Total Time | ~1 hour (10 min prep + 55 min cook) |

| Prep Time | 10 minutes |

| Cook Time | 55 minutes |

| Difficulty | Moderate (Lamination technique required) |

Ingredients

For 10 biscuits

• Dry Mix:

• 3½ cups (440g) all-purpose flour, plus extra for dusting

• 1 tablespoon baking powder

• 2½ teaspoons kosher salt (e.g., Diamond Crystal)

• 2 teaspoons freshly ground black pepper

• 2 teaspoons sugar

• ¼ teaspoon baking soda

• Butter & Pickles:

• 1 cup (226g) unsalted butter, cut into ½-inch cubes and chilled

• 2 tablespoons melted unsalted butter (for brushing)

• 1 cup (200g) finely chopped cornichons or dill pickles (drained, plus 2 tablespoons brine reserved)

• Wet Mix:

• 1 cup (240ml) buttermilk, chilled

Equipment

• Large mixing bowl

• Parchment paper-lined baking sheet

• Liquid measuring cup

• Bench scraper or sharp knife

• Freezer-safe plate (optional, for chilling)

Step-by-Step Preparation

1. Preheat & Prep

• Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper; set aside.

2. Dry Ingredient Blend

• In a large bowl, whisk together all dry ingredients (flour, baking powder, salt, pepper, sugar, baking soda) until thoroughly combined. Ensure no lumps remain for even leavening.

3. Butter Lamination (Critical for Flakiness)

• Add chilled butter cubes to the dry mix. Using your fingertips or a fork, gently squish and flatten each cube into thin shards (not melted). This creates discrete layers of fat, which will melt during baking to form flaky textures.

• Toss in the chopped pickles and mix briefly to distribute evenly.

4. Wet Mix Integration

• In a small bowl, combine the 2 tablespoons pickle brine with the chilled buttermilk.

• With a fork, slowly stir the wet mix into the dry-butter-pickle blend, stopping when large, shaggy clumps form (do not overmix—the dough will be lumpy, which is intentional).

• Use your hands to knead the dough briefly (3–4 times) to incorporate all dry bits; the texture should remain uneven but cohesive.

5. Dough Lamination (Repeat Cutting/Stacking)

• Transfer dough to a lightly floured surface. Pat into a 1-inch-thick rectangle.

• Cut the rectangle into 4 equal squares. Stack them, then press down to 1 inch thick. Repeat this cut, stack, press process 3 more times (total 4 times). This multiplies the butter layers for maximum flakiness.

• Finally, pat the dough into a 1-inch-thick rectangle. Cut in half lengthwise, then crosswise into 10 equal biscuits (2 inches apart on the baking sheet).

6. Chill for Structure

• Arrange biscuits on the prepared sheet, spacing 2 inches apart.

• Chill: Freeze for 5–10 minutes (or fridge for 10–20 minutes) to firm the dough. Cold dough ensures butter solidifies, leading to taller rises and defined layers.

• Alternative: If fridge/freezer is too small, chill on a parchment plate, then return to the sheet.

7. Bake to Perfection

• Brush each biscuit top with melted butter. Sprinkle lightly with flaky salt (optional).

• Bake for 20–25 minutes, rotating the sheet halfway for even browning. Biscuits are ready when golden-brown on top and puffed.

• Cool 5 minutes before serving for optimal texture.

Pro Tips from the Community

• Flavor Adjustments:

• Skip sugar (common in Southern-style biscuits); omit 1 tsp salt for milder saltiness.

• Add “everything bagel” seasoning or pickle spice to the top for extra savory notes.

• Texture Tweaks:

• Reduce butter to ¾ cup (12 tbsp) for a lighter crumb (may slightly reduce height).

• Chop pickles into penny-dime size (smaller than ¼-inch) for better distribution.

• Avoid overmixing the dough—underdeveloped gluten ensures tenderness.

User Comments

• “First-time biscuit maker—flaky despite being flat! Cut pickles smaller next time.”

• “Baked at 425°F for 20 mins, but the center was dry. Reduce baking time to 18–20 mins.”

• “Skip flaky salt; it overpowered the pickle flavor. 10/10 for the base recipe!”

Enjoy your savory, pickle-packed biscuits—perfect with soup, cheese, or jam! 🥧