Cheddar Dill Pickle Drop Biscuits
Ingredients
- 2 cups all-purpose flour
- 1/3 cup cornmeal
- 3 tablespoons cornstarch
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon garlic powder
- 2 teaspoons dried dill
- 1 teaspoon kosher salt
- 4 tablespoons cold unsalted butter cut into ½ inch cubes
- 2 cups (8 ounce package) shredded cheddar (rustic cut, preferably)
- 2/3 cup dill pickles drained and chopped into ½ inch pieces
- 1 1/3 cups buttermilk well shaken.
- ½ cup dill pickle juice
Instructions
- Preheat oven to 450° Fahrenheit.
- Line 1-2 large sheet pans with parchment paper.
- In a large mixing bowl, whisk together flour, cornmeal, cornstarch, baking powder, baking soda, garlic powder, dill and salt.
- Using a pastry blender, cut in butter until it forms pea-sized pieces.
- Add shredded cheddar and pickles and lightly blend with a spoon or your fingers until everything is well distributed.
- Add buttermilk and pickle juice. Using a spoon, stir until just combined.
- Drop dough by ice cream scoopfuls (1/4 cup or 2 ounces) on the two parchment covered sheet pans spacing approximately 2 inches between each biscuit.
- Bake for approximately 13-15 minutes or until nice and brown.
- Serve at once.
Notes
Makes approximately 12 large biscuits