Every tea party needs a few savory food options to balance out the menu and these bread and butter pickle buttermilk biscuits filled with a flavorful southern cheese spread definitely fill that need. They’re the perfect size for snacking too, which means that you may want to make more than one batch because they’ll disappear surprisingly fast.

Last week, I made Bread & Butter Pickle Buttermilk Biscuits because for a few months now I have been absolutely obsessed with thoughts of just how well bread and butter pickles would taste when combined with homemade buttermilk biscuits. Well, now I know. The combination is pretty gosh darn amazing. But wait, it gets better. Instead of just popping those lil’ biscuits into my mouth quicker than a handful of M&M’s, I decided to fill them with a homemade southern cheese spread. Are you drooling yet, while simultaneously dreaming up reasons to throw a tea party? I know I certainly am.

These lil’ tea party biscuits are honestly pint-sized tiny bites of pure heaven, especially if you are someone who can’t help but love bread and butter pickles. Of course, you could totally swap in dill pickles, or even diced pimentos, however, I really do suggest making these with the bread and butter pickles first. The only disappointing thing about these cheese-spread-filled biscuits is just how fast they tend to disappear. You may want to double the recipe. Especially if you plan on eating a few yourself while assembling them. Trust me on this, you’ll definitely want to snack on at least one or two.

Ingredients:

Bread & Butter Pickle Buttermilk Biscuits:

• 2 1/4 Cups All-Purpose Flour (Additional for Dusting Countertop & Kneading Dough)
• 2 Tablespoons Granulated Sugar
• 4 Teaspoons Baking Powder
• 1/2 Teaspoon Kosher Salt
• 1/4 Cup Very Finely Diced Bread & Butter Pickles
• 1/2 Cup Unsalted Butter, Cold
• 1/2 Cup Buttermilk

Cheese Spread:

• 1 (8-oz.) Block Mild Cheddar Cheese, Shredded
• 1/2 Cup Mayonnaise
• 1/4 Cup Bread & Butter Pickles, Very Finely Chopped
• 1 Teaspoon Whole Yellow Mustard Seeds
• 1/2 Teaspoon Freshly Ground Black Pepper

Directions:

Bread & Butter Pickle Buttermilk Biscuits:

1. Preheat oven to 450 degrees.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the diced pickles to the flour mixture.
4. Cut the butter into very small pieces and add it to the flour and pickle mixture. Use a pastry cutter, fork, or knife to cut the butter into the flour mixture for approximately 3 minutes.
5. Pour the buttermilk into the flour, pickle, and butter mixture. Use a silicone spatula to stir the mixture until just combined.
6. Liberally flour your hands and the countertop you are working on. Dump the dough out onto the floured countertop and fold it over on itself approximately 6 times, working the flour into the dough.
7. Evenly pat the dough down to a height of 3/4-inch with the palms of your hands. Use a 1 3/4-inch round cookie cutter to cut out biscuits and place them on a Silpat or parchment paper-lined baking sheet. Re-roll any scraps and repeat these steps until there is no longer any dough.
8. Bake for 10 to 12 minutes, or until the biscuits are golden brown and cooked through.

Cheese Spread:

1. Mix all of the cheese spread ingredients together in a medium bowl until well combined.
2. Cut each of the cooled biscuits in half. Using a cookie scoop, add a scoop of cheese spread on top of the bottom half of each biscuit. Top each cheese spread-topped biscuit half with a biscuit top, slightly pressing the cheese spread down while doing so.

Suggestions:

• You can find more tips and tricks for making Bread & Butter Pickle Buttermilk Biscuits HERE.
• Make sure the biscuits have cooled before topping them with the cheese spread.
• If making these tea party biscuits ahead of time, make sure to cover them tightly with plastic wrap and store them in the refrigerator. Remove them from the fridge 30 minutes before serving so that they can come to room temperature.
• This recipe will yield approximately 1 1/2 dozen tea party biscuits.

Improvements:

• Add a thin slice of deli ham to each sandwich.
• Stir crumbled bacon into the cheese spread mixture.
• Replace the bread & butter pickles with pimentos.
• Add a few dashes of hot sauce to the cheese spread mixture.

Print

Yum

Southern Cheese Spread Tea Party Biscuits

Ingredients:

Bread & Butter Pickle Buttermilk Biscuits:
• 2 1/4 Cups All-Purpose Flour (Additional for Dusting Countertop & Kneading Dough)
• 2 Tablespoons Granulated Sugar
• 4 Teaspoons Baking Powder
• 1/2 Teaspoon Kosher Salt
• 1/4 Cup Very Finely Diced Bread & Butter Pickles
• 1/2 Cup Unsalted Butter, Cold
• 1/2 Cup Buttermilk
Cheese Spread:
• 1 (8-oz.) Block Mild Cheddar Cheese, Shredded
• 1/2 Cup Mayonnaise
• 1/4 Cup Bread & Butter Pickles, Very Finely Chopped
• 1 Teaspoon Whole Yellow Mustard Seeds
• 1/2 Teaspoon Freshly Ground Black Pepper

Directions:

Bread & Butter Pickle Buttermilk Biscuits:
1. Preheat oven to 450 degrees.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the diced pickles to the flour mixture.
4. Cut the butter into very small pieces and add it to the flour and pickle mixture. Use a pastry cutter, fork, or knife to cut the butter into the flour mixture for approximately 3 minutes.
5. Pour the buttermilk into the flour, pickle, and butter mixture. Use a silicone spatula to stir the mixture until just combined.
6. Liberally flour your hands and the countertop you are working on. Dump the dough out onto the floured countertop and fold it over on itself approximately 6 times, working the flour into the dough.
7. Evenly pat the dough down to a height of 3/4-inch with the palms of your hands. Use a 1 3/4-inch round cookie cutter to cut out biscuits and place them on a Silpat or parchment paper-lined baking sheet. Re-roll any scraps and repeat these steps until there is no longer any dough.
8. Bake for 10 to 12 minutes, or until the biscuits are golden brown and cooked through.
Cheese Spread:
9. Mix all of the cheese spread ingredients together in a medium bowl until well combined.
10. Cut each of the cooled biscuits in half. Using a cookie scoop, add a scoop of cheese spread on top of the bottom half of each biscuit. Top each cheese spread-topped biscuit half with a biscuit top, slightly pressing the cheese spread down while doing so.

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Make these Southern Cheese Spread Tea Party Biscuits with these Bread & Butter Pickle Buttermilk Biscuits. Not only do bread & butter pickles add flavor to traditional buttermilk biscuits, but they also add moisture, making these little biscuits fluffy, flavorful, and tenderly moist. Whether you eat them on their own or use them for bread to make a sandwich, I guarantee you’ll enjoy their delicate deliciousness. CLICK HERE for the recipe.

TASTE OF HOME FEATURED RECIPE

This “Biscuits with Southern Cheese Spread” recipe has been featured in Taste of Home. CLICK HERE to see the recipe.

Make sure to check out all of the other great Baking Bloggers “Baking for a Tea Party” recipes below. A huge thanks to Palatable Pastime for hosting this event.

• Bacon and Scallion Mini Quiche by Palatable Pastime
• Cheesy Grilled Corn Tartlets by Food Lust People Love
• Choco Orange Brownies by Sneha’s Recipe
• Chocolate Coconut Flour Cookies (Gluten Free) by Cook with Renu
• Chocolate Orange Shortbread by A Day in the Life on the Farm
• Creamsicle Cupcakes by Karen’s Kitchen Stories
• Fast and Easy Petit Fours by Our Good Life
• Lemon Coconut Squares by Jolene’s Recipe Journal
• Mickey Birthday Cake Scones by Simply Inspired Meals
• Millionaire’s Shortbread (Caramel Shortbread) by Caroline’s Cooking
• Mini Rhubarb Muffins by Home Sweet Homestead
• Napolitaines (Mauritian Sandwich Cookies) by Tara’s Multicultural Table
• Ploughman’s Scones with Ham Filling by Sid’s Sea Palm Cooking
• Southern Cheese Spread Tea Party Biscuits by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Victoria Sponge Cupcakes by Cookaholic Wife