Go Back
- 1 ¾ cups all-purpose flour - 1 tablespoon baking powder - ½ teaspoon baking soda - 1 teaspoon salt - ¼ cup unsalted butter, chilled and cubed - 1 cup shredded sharp cheddar cheese - ½ cup dill pickles, finely chopped - ½ cup buttermilk - 1 tablespoon fresh dill, chopped (optional) - 1 tablespoon pickle juice To make dill pickle cheddar biscuits, you need simple ingredients. Start with all-purpose flour, baking powder, baking soda, and salt. These form the base. The cold unsalted butter adds flakiness. Sharp cheddar cheese gives a rich flavor. Finely chopped dill pickles add a tangy crunch. Buttermilk keeps the biscuits moist. Fresh dill is optional but adds freshness. Lastly, pickle juice enhances the dill flavor. Gather these items to prepare your dough. Measure everything carefully for the best results. When you use quality ingredients, your biscuits will taste amazing. If you can't find fresh dill, skip it. The pickles and cheese will still shine through. Enjoy mixing these flavors in your kitchen! {{ingredient_image_1}} First, set your oven to 425°F (220°C). This temperature helps the biscuits rise well. While it heats, line a baking sheet with parchment paper. This keeps the biscuits from sticking. Now, grab a big mixing bowl. Add 1 ¾ cups of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of baking soda, and 1 teaspoon of salt. Whisk these together until they blend nicely. You want an even mix for the best flavor. Next, take ¼ cup of chilled, cubed unsalted butter. Add it to your flour mix. Use a pastry cutter or your fingers to cut the butter into the flour. You want it to look like coarse crumbs. Then, stir in 1 cup of shredded sharp cheddar cheese and ½ cup of finely chopped dill pickles. Mix well so everything is evenly spread. In a separate bowl, mix together ½ cup of buttermilk, 1 tablespoon of fresh dill (if using), and 1 tablespoon of pickle juice. This mix adds flavor and moisture to the dough. Pour the wet mix into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, or your biscuits may be tough. Turn the dough out onto a floured surface. Knead it a few times until it holds together. Pat it into a rectangle that is about 1 inch thick. Use a biscuit cutter to cut out your biscuits. Place them on the prepared baking sheet. Gather any scraps, reroll, and cut out more biscuits. Bake your biscuits for 12-15 minutes. They should turn golden brown on top. Once done, let them cool slightly on the baking sheet. Then, transfer them to a wire rack. Enjoy these tasty treats warm! To get the right biscuit texture, keep your butter cold. Cold butter creates steam when baking. This steam helps the biscuits rise and stay light. Use a pastry cutter or your fingers to mix in the butter. You want coarse crumbs, not a smooth dough. This keeps your biscuits flaky and tender. Fresh herbs can add a nice touch to your dill pickle cheddar biscuits. If you have fresh dill, chop it finely and mix it in. It boosts the flavor and makes your biscuits taste fresh. You can also try other herbs, like chives or parsley, for a twist. The key is to not overdo it; a tablespoon is enough. Overmixing can make your biscuits tough. When you add the wet ingredients, mix gently. Use a spatula to fold the dough until just combined. If you see some flour still showing, that’s okay. A few lumps are fine. After mixing, turn the dough onto a floured surface and knead it gently. This helps bring the dough together without overworking it. Pro Tips Chill Your Ingredients: Make sure your butter and buttermilk are cold. This helps create flaky layers in your biscuits. Don’t Overmix: Mix until just combined to ensure your biscuits are light and tender. Overmixing can lead to tough biscuits. Use Fresh Dill: For the best flavor, use fresh dill instead of dried. It enhances the taste of your biscuits significantly. Experiment with Cheese: Try different types of cheese like gouda or pepper jack for a unique twist on the flavor profile. {{image_2}} You can easily swap dill for chives. Chives add a mild onion flavor. Just mix in ¼ cup of chopped chives with the shredded cheddar. This gives the biscuits a fresh twist. They will taste great with soups or salads. If you like heat, add some spice! Mix in ¼ teaspoon of cayenne pepper or red pepper flakes. This will give your biscuits a kick. The spicy flavor pairs well with the tangy dill pickles. You can also serve them with spicy dips for an extra zing. Feel free to get creative with cheese! You can use gouda, pepper jack, or even feta. Each type of cheese will change the flavor profile. For example, gouda adds a rich creaminess, while feta gives a nice salty bite. Just remember to keep the cheese in the same amount, one cup shredded. Enjoy mixing and matching to find your favorite! To keep your dill pickle cheddar biscuits fresh, let them cool first. Place them in an airtight container. Store them at room temperature for up to two days. If you want to keep them longer, try refrigerating them. They can last up to a week in the fridge. Just make sure to seal them well to avoid drying out. When you're ready to enjoy the leftovers, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet. Heat them for about 5 to 10 minutes. This will help them regain their warm, fluffy texture. You can also use the microwave. Just warm them for 15 to 20 seconds. But be careful not to make them tough. If you want to enjoy these biscuits later, freezing is a great option. First, let the biscuits cool completely. Then, wrap each biscuit tightly in plastic wrap. Place them in a freezer bag or container. They will keep well for up to three months. When you're ready to eat, simply thaw them overnight in the fridge. Reheat as described above for the best taste. Yes, you can use yogurt instead of buttermilk. Yogurt adds a nice tang. To make it more liquid, mix it with a bit of water. Use a 1:1 ratio, so if the recipe calls for ½ cup of buttermilk, use ½ cup of yogurt mixed with 1 tablespoon of water. This swap will keep your biscuits moist and tasty. To make these biscuits gluten-free, use a gluten-free all-purpose flour blend. Look for one that has xanthan gum in it. If it doesn't, add 1 teaspoon of xanthan gum to help bind the dough. Follow the same steps in the recipe. The texture may differ slightly, but they will still be delicious. These biscuits pair perfectly with many dishes. Serve them with soups or salads for a tasty side. They also go great with sandwiches. For a fun twist, try them with homemade dill pickle butter. Just mix softened butter with minced dill pickles for a yummy spread. Yes, you can make the dough ahead of time. After mixing, wrap it tightly in plastic wrap. Store it in the fridge for up to 24 hours. When you're ready, roll it out and cut the biscuits as usual. This makes it easy to enjoy fresh biscuits any time! Now you know how to make delicious dill pickle cheddar biscuits. We covered the key ingredients, easy steps, and useful tips. Remember to keep the texture light and explore fun variations. You can even store these biscuits for later! I hope you excitedly try this recipe. Your kitchen will smell amazing, and I bet everyone will love them. Enjoy every bite, and happy baking!

Dill Pickle Cheddar Biscuits

Deliciously cheesy biscuits with a tangy dill pickle twist.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1.75 cups all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 0.25 cups unsalted butter, chilled and cubed
  • 1 cups shredded sharp cheddar cheese
  • 0.5 cups dill pickles, finely chopped
  • 0.5 cups buttermilk
  • 1 tablespoon fresh dill, chopped (optional)
  • 1 tablespoon pickle juice

Instructions
 

  • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
  • Add the chilled butter cubes to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
  • Stir in the shredded cheddar cheese and finely chopped dill pickles until evenly distributed.
  • In a separate bowl, mix together the buttermilk, fresh dill (if using), and pickle juice.
  • Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined, being careful not to overmix.
  • Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat the dough into a 1-inch thick rectangle.
  • Using a biscuit cutter, cut out biscuits and place them on the prepared baking sheet. Gather any scraps, reroll, and cut out additional biscuits.
  • Bake for 12-15 minutes or until the biscuits are golden brown on top.
  • Allow the biscuits to cool slightly on the baking sheet before transferring them to a wire rack.

Notes

Serve warm with a dollop of homemade dill pickle butter on the side.
Keyword biscuits, cheddar, dill pickle