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Pickle Biscuits

Photo: Brian Woodcock; Styling: Caroline M. Cunningham

 

Hands-on time 25 mins
Total time 50 mins
Yield Makes 12 to 14 biscuits
Split baked biscuits, and top with ham and mustard for the World's Best Ham Sandwich! We promise.

Ingredients

  • 1/2 cup butter (1 stick), frozen
  • 2 1/2 cups self-rising flour
  • 4 tablespoons drained dill pickle relish
  • 1 cup chilled buttermilk
  • Parchment paper
  • 2 tablespoons butter, melted

How to Make It

  1. Preheat oven to 475°. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.

  2. Make a well in center of mixture. Stir dill pickle relish into buttermilk; add buttermilk to flour mixture, and stir 15 times. Dough will be sticky.

  3. Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.

  4. Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.

  5. Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475° for 15 minutes or until lightly browned. Brush with melted butter.