What else is there to say but, these are the best biscuits ever! Plus this is an excellent way to use up the pickle jar juice.
I know I’ve made biscuits before, and I have a whole collection of scones in the new cookbook, but hear me out! When I was thinking of what I could do with pickles and more importantly the pickle brine always left in the jar, my mind went straight to biscuits! The brine or juice in the jar of pickles is the perfect acidic and fermented liquid for this baking technique. Normally biscuits would have buttermilk, but pickle brine is better in my opinion!
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I’ve been working on my biscuit technique for years now. Turns out I like the method i use in this recipe better than what I did in this recipe, but I know that one is so popular. I’d be curious to know your thoughts if you make the original biscuit recipe often. How does this recipe compare?
what you need
- unsweetened soy milk
- dill pickle brine + diced pickles + slices for the top
- granulated cane sugar
- salted vegan butter sticks
- vegan cheddar shreds
- fresh dill
- all-purpose flour
- baking powder
- granulated garlic powder
- sea salt
Of course, if you don’t want to use pickles in your biscuits you can use all soymilk for the liquid combined with 1 tablespoon of apple cider vinegar. That will make a vegan buttermilk to react with the baking powder. The mix-ins can really be whatever you want—chopped jalapeño, sundried tomatoes, whatever!
But the overall hot tip here is never throw out the pickle brine in your empty pickle jar! Not only can you make this recipe but I also use it in my carbonara, and you can replace it for the jalapeño brine in my famous nacho cheese if you don’t want the heat.
how to make pickle cheddar biscuits
The method for making these higher-rising square biscuits is taken from a Martha Stewart technique I saw here.
Combine the ingredients for the vegan egg wash/topping in a small mixing bowl.
Cut the butter into small cubes and place in a bowl. Place this in the freezer to chill.
Combine pickle brine and soy milk in a liquid measuring cup. Freeze this while you prepare the rest of the dough so it can also be cold.
Combine the dry ingredients for the biscuit dough in a large mixing bowl.
Slice 6 rounds from a pickle and set these aside for the topping. Chop up the remaining pickles or the biscuit dough.
Add the cold cubed butter to the dry ingredients. Rub butter and flour in between your fingers to flatten it into petals. You want the mixture to be crumbly .
Combine the chopped pickles, cheddar shreds, and dill into the dry ingredients.
Create a well in the center of the dry ingredients and pour the chilled liquid mixture into it. Fold together until it just comes away from the sides, and no dry flour is visible. Do not overmix.
Place the ragged dough onto the parchment-lined baking sheet. Form a rectangle of dough that is about 6 x 5-inches in size.
Fold that rectangle in half, this will create layers, and then flatten the dough with your hands again to create a rectangle about 6 x 5-inches in size.
Using a lightly floured dough cutter or knife cut the dough into 6 square biscuits. Separate them on the baking sheet.
Brush each biscuit with the egg wash/topping and place a pickle slice on top.
hot tip: Ensure you are placing the biscuits in an oven that’s been preheated to 450°F. If the dough seems warm after preparing the biscuits, place the whole baking sheet in the freezer to chill the dough before placing it in the oven. The colder the dough is the better rise you will get. The pickle cheddar biscuits take about 20 to 24 minutes or until they look risen, and the tops and edges are golden brown. Remove onto a wire rack to cool before serving. They can still be slightly warm for serving.
equipment
- dough cutter
- large baking sheet
- parchment paper
- mixing bowls
- liquid measuring cup
- dry measuring cups
- measuring spoons
- sharp knife
- cutting board
- fork or spatula
storage
I prefer to store these biscuits in a container at room temperature to keep them feeling as fresh as possible. Of course, they’re best when eaten within the first 24 hours after baking. The recipe only makes 6 biscuits so I doubt you’ll have many left hanging around! But if there are any leftover pickle cheddar biscuits they can be frozen. Reheat the biscuits on a baking sheet in a 450°F oven for about 10 to 12 minutes or until heated through.
pickle cheddar biscuits
These vegan dill pickle cheddar biscuits are perfectly flakey and comforting, made with tangy pickles, fresh dill, and vegan cheddar cheese!
Servings:
Calories: 319kcal
Instructions
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Preheat oven to 450°F.
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To make the topping, combine soy milk, pickle brine, and sugar in a small bowl. Stir until the sugar is dissolved. Set this aside. Alternatively, you could use liquid Just Egg as an egg wash instead.
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To make the biscuit dough, use a liquid measuring cup and stir together unsweetened soy milk and pickle brine. Place this in the fridge to keep cold and allow the liquid to thicken slightly. Cut the butter into cubes and place in a freezer-safe bowl or container. Freeze for about 10 minutes while you continue prepping.
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Line a large baking sheet with parchment paper. If you have room in your freezer, place this in the freezer to chill as well.
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In a small bowl, combine diced pickles, cheddar shreds, and fresh dill. Set this aside until ready to combine into the biscuit dough.
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In a large bowl, add all-purpose flour, baking powder, sugar, granulated garlic powder, and sea salt. Add the very cold cubed butter and coat cubes with flour using your fingertips. Rub each cube of butter in between your fingers to flatten it into petals. You want the mixture to be crumbly with small and larger pieces of butter. Gently mix in the cheddar shreds, pickles, and dill and coat with flour.
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Make a well in the center of the dry ingredients. Pour the cold liquid mixture in and use a fork to gently fold the mixture together, until you have a ragged dough that’s still slightly crumbly. Turn out the dough into the center of the chilled parchment-lined baking sheet. Lift the sides of the parchment to gather the dough together and gently press with your hands to form a mass of dough. Continue to form it, as best you can, into a 6 x 5-inch rectangle.
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Fold the dough onto itself from the short side and gently press your hands over the parchment paper to form another 6 x 5-inch rectangle or 6 x 6-inch square. Use a floured dough cutter or knife to cut the large piece into 6 even biscuits – which may be square or rectangular depending on how you formed the dough. Place the tray back in the freezer or fridge to keep the biscuits chilled, if necessary. You’ll want to do this if the dough has warmed up or feels too soft. The biscuits will have the best texture if they’re chilled going into the hot oven.
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Brush the tops of the chilled biscuits with the topping mixture (or liquid Just Egg) and top with a pickle slice, if using. Bake for 20 to 24 minutes until they look risen, and the tops and edges are golden brown. Remove onto a wire rack to cool before serving. They can still be slightly warm for serving.
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Leftovers can be frozen if needed. Reheat the biscuits on a baking sheet in a 450°F oven for about 10 to 12 minutes.
Nutrition
Calories: 319kcal | Carbohydrates: 40g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 902mg | Potassium: 104mg | Fiber: 2g | Sugar: 2g | Vitamin A: 212IU | Vitamin C: 2mg | Calcium: 168mg | Iron: 3mg
