Save It Fluffy, golden biscuits filled with gooey melted cheese and tangy pickles – perfect as a savory snack, appetizer, or side for any meal.
The first time I made these cheesy pickle stuffed biscuits, my friends couldn&t stop reaching for seconds. The contrast between warm, buttery dough and crisp, tangy pickles makes them totally addictive.
Ingredients
- Biscuit Dough: 2 cups (250 g) all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp sugar, 1/2 tsp salt, 1/2 cup (115 g) cold unsalted butter (cubed), 3/4 cup (180 ml) cold buttermilk
- Filling: 3/4 cup (90 g) shredded sharp cheddar cheese, 1/2 cup (60 g) chopped dill pickles (well drained), 1 tbsp fresh chives (finely chopped, optional)
- Topping: 2 tbsp melted butter, 1/2 tsp garlic powder (optional)
Instructions
- Prepare Oven:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Make Dough:
- In a large bowl, whisk flour, baking powder, baking soda, sugar, and salt.
- Add Butter:
- Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
- Mix Buttermilk:
- Pour in cold buttermilk and stir just until a shaggy dough forms.
- Form & Cut Dough:
- Turn dough onto a lightly floured surface, gently knead 2–3 times, flatten to a 3/4-inch (2 cm) thick rectangle, and cut into 8 equal pieces.
- Stuff Biscuits:
- Slightly flatten each piece, add cheese and pickles, and pinch dough around filling to seal.
- Bake:
- Place stuffed biscuits seam-side down on baking sheet. Brush tops with melted butter and sprinkle with garlic powder if desired. Bake 16–18 minutes until golden brown and puffed.
- Serve:
- Cool slightly before serving; best enjoyed warm.
Save It My sister always requests these biscuits for our Sunday dinners. They&re a hit with both kids and adults, making every meal a little more special.
Required Tools
Mixing bowls, pastry cutter or fork, baking sheet, parchment paper, pastry brush
Allergen Information
Wheat (gluten), milk (dairy), possibly eggs (check buttermilk and cheese labels)
Nutritional Information
Calories: 235, Total Fat: 13 g, Carbohydrates: 23 g, Protein: 6 g (per biscuit)
Save It These stuffed biscuits bring comfort and fun to any mealtime. Prepare a batch whenever you want to surprise guests with something warm and flavorful.
Recipe FAQs
- → Can I use a different cheese?
Yes, try pepper jack or smoked gouda for varied flavor in your stuffed biscuits.
- → How do I prevent my biscuits from spreading?
Chill the shaped biscuits for 10 minutes before baking to maintain structure and enhance flakiness.
- → What dipping sauces work well?
Ranch, spicy mayo, or sriracha sauce pair excellently with cheesy pickle-filled biscuits.
- → Can I use sweet pickles?
Yes, substitute bread-and-butter pickles for a sweeter, milder filling inside the biscuits.
- → Are these suitable for vegetarians?
Yes, as the biscuits contain no meat and use vegetarian-friendly ingredients like cheese and pickles.
- → Can I freeze these biscuits?
Baked biscuits freeze well; just reheat in the oven to restore their golden crust and texture.