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.

May has officially arrived. Want to know how I know this? My weekends are booking up faster than Brenna can take a vicious attack swipe at me going down the stairs, that’s how. It seems like B.O.B. Bob and I have a huge event every single weekend, and of course, most of the events require making a dish to bring along with us. Joy. Yeah, not so much. That was sarcasm. I honestly get tired of spending my entire Saturday morning making or baking something to take along with us to hang out with friends every single weekend. When do I get to spend a Saturday morning just lazily laying in bed with Brenna and reading a book? When? Well, I’ll tell you when. Perhaps in September. Don’t mind me as I sit here crying, eating mini bread and butter pickle-laden biscuits, and dreaming of the day I finally get to crack the cover of that new Mary Kay Andrews book which is currently gathering dust on my nightstand.

Ingredients:

• 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

Directions:

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.

Suggestions:

• You can make these biscuits larger if you choose, however, you will have to add some additional baking time. I made these smaller intending to use them for making miniature appetizer sandwiches.
• Don’t be afraid to work more flour into the dough as you fold it over on itself on the countertop. I typically cover my countertop with 1/4 cup of flour and put a little extra off on the side in case I need additional.
• This recipe will yield approximately 1 1/2 dozen miniature buttermilk biscuits.

Improvements:

• Brush the biscuits with melted butter when you remove them from the oven.
• Add 1/2 teaspoon of freshly ground black pepper to the biscuit dough.
• Replace the bread and butter pickles with dill pickles.
• Use these little biscuits to make mini appetizer sandwiches.

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Yum

Bread & Butter Pickle Buttermilk Biscuits

Ingredients:

• 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

Directions:

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 1/2-inch round cookie cutter to cut out biscuits and place them on a Silpat or parchment paper-lined baking sheet. Reroll 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.

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Use these Bread & Butter Pickle Buttermilk Biscuits to make these Southern Cheese Spread Tea Party Biscuits. 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. CLICK HERE for the recipe.

Please make sure to check out the other great “Butter and Pickles” Improv Cooking Challenge recipes below.

• Bread & Butter Pickle Buttermilk Biscuits from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Deviled Ham Salad from Cindy’s Recipes and Writings
• Dill Pickle Soup from Home Sweet Homestead
• Spicy Garlic Dill Pickle Dip from Palatable Pastime
• Cuban Sliders from Kate’s Recipe Box
• Pickled Gherkins/Dill Pickle from Sneha’s Recipe
• Rassolnik – Russian Pickle Soup from Pandemonium Noshery
• Dill Pickle Cornbread Muffins with Pickle Butter from Cookaholic Wife
• Dill Pickle Compound Butter from A Day in the Life on the Farm