Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Mini Pickle Biscuits Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 30, 2018 Print Rate It Share Share Tweet Pin Email Photo: Justin Walker Prep Time: 20 mins Total Time: 40 mins Yield: 16 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. Ingredients 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 Directions 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. 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. 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. Rate it Print