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Photo: Brian Woodcock; Styling: Caroline M. Cunningham  

Pickle Biscuits

Split baked biscuits, and top with ham and mustard for the World's Best Ham Sandwich! We promise.

Southern Living MAY 2014

  • Yield: Makes 12 to 14 biscuits
  • Hands-on: 25 Minutes
  • Total: 50 Minutes

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

Preparation

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.

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Pickle Biscuits Recipe

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