Buttermilk Pickle Biscuits
This is one of my absolute favorite biscuit recipes: my traditional buttermilk biscuits with the addition of dill pickle relish. Try ’em out! They’re also great for a biscuit sandwich with ham, Cheddar, and yellow mustard.
2 1⁄2 cups White Lily Self-Rising Flour, plus more for dusting your work surface
½ cup Crisco shortening
1 cup cold buttermilk, shaken
½ tablespoon chopped dill pickle relish
1 stick butter, at room temperature
1. Preheat the oven to 375ºF.
2. In a large bowl, combine the flour and shortening. Using your fingers or two butter knives, work the shortening into the flour to combine until you have dime-sized pieces of shortening mixed into the flour. Transfer the bowl to the freezer to chill for at least 10 minutes.
3. Once the dough is chilled, remove the bowl from the freezer and create a well in the center of the flour mixture. Thoroughly shake the buttermilk, then pour it into the center of the well. Add the relish to the buttermilk well, then mix everything together to create a dough, turning gently for about 15 turns.
4. Flour a cutting board or work surface, rolling pin, and biscuit cutter. Turn the dough out onto the floured cutting board. Roll out the dough (it will be loose and sticky—that’s ok!). Fold the dough in half, then roll out again, repeating 4–5 times to create layers.
5. Using the biscuit cutter, cut out biscuits, then arrange them in a single layer on a parchment-lined baking sheet. Coat the tops of the biscuits with room temperature or melted butter.
6. Bake the biscuits until brown, 12–15 minutes. Top them with more butter and serve warm.