Pickle Biscuits – a delicious recipe with butter, flour, dill pickle, chilled buttermilk, paper, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 475u00b0. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
2
Make a well in center of mixture. Stir dill pickle relish into buttermilk; add buttermilk to flour mixture, and stir 15 times. Dough will be sticky.
3
Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
4
Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.
5
Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475u00b0 for 15 minutes or until lightly browned. Brush with melted butter.
934
kcal
Calories
75
g
Fat
58
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 cup butter (1 stick), frozen, 2 1/2 cups self-rising flour, 4 tablespoons drained dill pickle relish, 1 cup chilled buttermilk, and more.
Yes, Pickle Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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