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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