Cheesy Pickle Stuffed Biscuits (Printable Version)
Fluffy biscuits filled with melty cheese and tangy pickles, perfect for appetizers or snacks.
# What You'll Need:
→ Biscuit Dough
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon granulated sugar
05 - 1/2 teaspoon salt
06 - 1/2 cup cold unsalted butter, cubed
07 - 3/4 cup cold buttermilk
→ Filling
08 - 3/4 cup shredded sharp cheddar cheese
09 - 1/2 cup chopped dill pickles, well drained
10 - 1 tablespoon fresh chives, finely chopped (optional)
→ Topping
11 - 2 tablespoons melted butter
12 - 1/2 teaspoon garlic powder (optional)
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
03 - Add cold butter and use a pastry cutter or fork to blend until the mixture forms coarse crumbs.
04 - Pour in cold buttermilk and stir only until a shaggy dough is formed.
05 - Transfer dough onto a lightly floured surface, knead gently 2 to 3 times, and flatten to a 3/4-inch thick rectangle.
06 - Cut the dough into 8 equal pieces.
07 - Slightly flatten each piece, place a heaping tablespoon of cheddar cheese and a spoonful of pickles in the center, then pinch edges to seal.
08 - Place stuffed biscuits, seam-side down, onto prepared baking sheet.
09 - Brush tops with melted butter, sprinkle garlic powder if desired.
10 - Bake for 16 to 18 minutes, until biscuits are golden brown and risen.
11 - Cool slightly before serving; biscuits are best enjoyed warm.
# Additional Tips::
01 -
- Gooey melted cheese paired with tangy pickles creates irresistible flavor.
- Easy to prepare and ideal for gatherings or quick snacking.
02 -
- This recipe contains wheat (gluten) and milk (dairy).
- For extra flakiness, refrigerate stuffed biscuits for 10 minutes before baking.
03 -
- Use pepper jack or smoked gouda for a flavor twist.
- Serve biscuits with ranch or spicy dipping sauce for extra flavor.