A Fresh Twist on a Southern Classic: Dill Pickle and Havarti Biscuits
When it comes to biscuits, the South holds its traditions close—fluffy, buttery, and served warm from the oven. But every so often, a recipe comes along that challenges the norms in the best way possible. Enter the Dill Pickle and Havarti Biscuit: a playful, flavor-packed update that keeps the heart of a classic biscuit while boldly stepping into new territory.
This isn’t just another biscuit recipe. Imagine the tender crumb of a perfectly baked biscuit, enriched with melty pockets of Havarti cheese, bright pops of dill pickle, and the savory undercurrent of garlic and scallions. Add in a hint of tang from Dijon mustard and buttermilk, and you’ve got a biscuit that tastes a little like your favorite ranch dressing—only richer, fresher, and completely homemade.
Why These Biscuits Work
The magic behind these biscuits lies not just in their inventive ingredients, but in the thoughtful techniques used to bring them together. The dough uses cake flour, a critical choice that sets the texture apart from the average biscuit. Cake flour’s low protein content results in less gluten formation, ensuring the biscuits stay incredibly tender and soft—almost melting in your mouth.
It’s important to note: when you first bring the dough together, it may look shaggy and crumbly. That’s perfectly normal. The moisture from the buttermilk and pickle brine is enough; resist the urge to add more liquid. As you work through the folding and stacking process, the dough will transform into the cohesive, flaky biscuit base you’re aiming for.
The Ingredients You’ll Need
Here’s the roster of standout ingredients that make these biscuits unforgettable:
- Dill pickles (2/3 cup, chopped into 1/4-inch pieces), plus 3 tablespoons of cold pickle brine
- Bleached cake flour (3 2/3 cups) for that tender, delicate texture
- Kosher salt, garlic powder, baking powder, and baking soda to season and lift the dough
- Cold unsalted butter (1 cup, cubed) for essential flakiness
- Dill Havarti cheese (3 oz., shredded) for creamy, herby richness
- Finely chopped scallions (1/4 cup) for a savory bite
- Cold whole buttermilk (1/3 cup) and country-style Dijon mustard (1 1/2 tablespoons) for that ranch-like flavor
- One large egg, beaten, to brush on top for a golden finish
Step-by-Step Guide to Biscuit Bliss
- Preparation Begins: Preheat your oven to 425°F and gather all your ingredients. First, dry the chopped pickles using paper towels. You want them dry enough so they don’t introduce excess moisture into the dough.
- Dry Ingredients Meet Butter: In a large bowl, whisk together the flour, salt, garlic powder, baking powder, and baking soda. Then, using a pastry blender or two forks, cut the cold butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter remaining.
- Add Flavor: Stir in the shredded Havarti, scallions, and the chopped pickles. These little additions will be scattered throughout each biscuit, guaranteeing flavor in every bite.
- Mix the Wet Ingredients: In a small bowl, whisk together the buttermilk, Dijon mustard, and pickle brine.
- Bring It All Together: Pour the buttermilk mixture into the flour mixture and stir just until combined. The dough will look rough and a bit dry, but that’s part of the plan.
- Shaping the Dough: Turn the dough out onto a lightly floured surface. Pat it into a rough square and cut into four equal parts. Stack the quarters on top of each other, press them down into another square, and repeat the process twice more. This stacking method is key to building flaky layers.
- Final Rollout and Cutting: Roll the dough into an 8½-inch square about 1 inch thick. Use a floured serrated knife to cut the dough into 16 equal squares.
- Chill for Success: Transfer the squares to a parchment-lined baking sheet, spacing them at least an inch apart. Chill in the freezer for about 20 minutes until firm. This quick freeze helps the biscuits maintain their structure during baking.
- Bake to Golden Perfection: Brush the tops with the beaten egg and bake for 16 to 18 minutes, or until the biscuits are golden brown and cooked through.
- Cool Slightly and Serve: Allow the biscuits to rest on the baking sheet for about 10 minutes before serving. They’re best enjoyed warm, where their buttery layers and savory pockets are at their peak.
Final Thoughts
These Dill Pickle and Havarti Biscuits are proof that tradition and innovation can live side by side on your plate. They offer everything you love about a classic Southern biscuit—tenderness, butteriness, and a homey warmth—with the added excitement of bold, bright flavors that make every bite memorable.
Serve them alongside fried chicken, a crisp salad, or just enjoy them as a snack on their own. However you choose to savor them, one thing is certain: these biscuits are about to become a new favorite.
