Pickle Biscuits

♥ ★★★☆☆

Prep: 45 mins Cook: 20-25 mins Serves: 12-14

Ingredients

3½ cups all-purpose flour (about 14⅞ ounces), plus more for work surface840 ml all-purpose flour (about 14⅞ ounces), plus more for work surface
2 tablespoons cornstarch30 ml cornstarch
2 teaspoons baking powder10 ml baking powder
2 teaspoons kosher salt (preferably Diamond Crystal)10 ml kosher salt (preferably Diamond Crystal)
1 teaspoon garlic powder5 ml garlic powder
½ teaspoon baking soda2 ml baking soda
1 cup unsalted butter, cut into ½-inch cubes240 ml unsalted butter, cut into ½-inch cubes
3 ounces sharp yellow cheddar cheese, shredded (about ¾ cup)85 g sharp yellow cheddar cheese, shredded (about ¾ cup)
¾ cup chopped dill pickles, plus ⅓ cup cold brine, divided180 ml chopped dill pickles, plus ⅓ cup cold brine, divided
3 tablespoons finely chopped fresh dill45 ml finely chopped fresh dill
½ cup sour cream120 ml sour cream
⅓ cup whole milk80 ml whole milk
1 large egg, beaten1 large egg, beaten

Instructions

1. Preheat oven to 425°F. Whisk together flour, cornstarch, baking powder, salt, garlic powder, and baking soda in a large bowl. Cut in butter using a pastry blender or 2 forks until mixture is crumbly and butter is pea-sized. Stir in cheese, pickles, and dill until evenly dispersed.
2. Whisk together sour cream, milk, and pickle brine in a small bowl; stir into flour mixture just until combined. Press and fold flour mixture together by hand until a rough, shaggy dough forms.
3. Turn dough out onto a very lightly floured work surface. Pat and shape dough into a 12- x 5½-inch rectangle. Fold dough rectangle into thirds like a letter; pat dough back into a 12- x 5½-inch rectangle, very lightly flouring work surface and top of dough as needed. Repeat folding and patting procedure twice; roll dough to a ¾-inch thickness.
4. Cut dough using a floured 2½-inch round cutter, rerolling and cutting scraps as needed. Place dough rounds at least ½ inch apart on a parchment paper–lined baking sheet. Chill in freezer, uncovered, until slightly firmed, about 15 minutes.
5. Brush tops of chilled dough with beaten egg. Bake until golden and cooked through, 20 to 25 minutes. Let stand on baking sheet on a wire rack 10 minutes. Serve warm.

These biscuits are described as the ultimate pairing for fried chicken and perfect for breakfast sandwiches. The combination of pickle brine, chopped pickles, cheddar cheese, and fresh dill creates a tangy, savory flavor profile. The lamination technique (folding like a letter) creates flaky layers.

Wine Pairing: Light White — Sauvignon Blanc — the wine's crisp acidity and herbaceous notes complement the tangy pickle brine and fresh dill while cutting through the rich butter and cheese