Mini Pickle Biscuits

mini pickle biscuits
Photo: Justin Walker
Prep Time:
20 mins
Total Time:
40 mins

Dill relish adds a tangy-sweet note to these buttermilk biscuits that can be polished off in just a few bites. Use them to make sandwiches with our Pomegranate-Glazed Ham.


  • 3 cups unbleached all-purpose flour

  • 2 teaspoons sugar

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground pepper

  • 2 ¼ teaspoons baking powder

  • ¾ teaspoon baking soda

  • 1 stick cold unsalted butter, cut into ½-inch cubes

  • ¾ cup buttermilk, plus more for brushing

  • ¼ cup dill relish, undrained


  1. Preheat oven to 450 degrees. In a large bowl, whisk together flour, sugar, salt, pepper, baking powder, and baking soda, 30 seconds. Toss butter into mixture to evenly coat, then press between your fingers to create flower-petal shapes.

  2. Stir together buttermilk and relish; slowly pour over flour-butter mixture, stirring with a fork, until a crumbly dough forms. Transfer to a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten into a 6-by- 10-inch rectangle. Lift parchment along a short end of dough and fold in half, forming a 6-by-5-inch rectangle. Turn dough 90 degrees; gently reflatten to 6 by 10 inches. Fold in half again and flatten slightly into an 8-inch square.

  3. Cut dough into fourths in both directions with a large, sharp knife to form 16 square biscuits. Brush tops with buttermilk. Bake until puffed, golden brown on top, and hollow-sounding when tapped on bottoms, 16 to 18 minutes. Transfer to a kitchen towel-lined basket; cover to keep warm.

Cook's Notes

To rewarm, place the biscuits in a 450-degree oven for three to five minutes, then transfer them to a kitchen towel-lined basket.

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