# Components:
→ Biscuit Dough
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon sugar
05 - 1/2 teaspoon salt
06 - 1/2 cup cold unsalted butter, cubed
07 - 3/4 cup cold buttermilk
→ Filling
08 - 3/4 cup shredded sharp cheddar cheese
09 - 1/2 cup chopped dill pickles, well drained
10 - 1 tablespoon fresh chives, finely chopped (optional)
→ Topping
11 - 2 tablespoons melted butter
12 - 1/2 teaspoon garlic powder (optional)
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine flour, baking powder, baking soda, sugar, and salt with a whisk.
03 - Cut cold butter into the flour mixture until it forms pea-sized crumbs using a pastry cutter or fork.
04 - Pour in cold buttermilk and stir gently until a rough dough forms; do not overmix.
05 - Transfer the dough to a lightly floured surface. Knead briefly 2–3 times and shape into a 3/4-inch thick rectangle.
06 - Cut the dough into 8 equal portions.
07 - Flatten each dough piece slightly. Fill the center with a heaping tablespoon of cheddar cheese and pickles, then seal by pinching the edges together.
08 - Place stuffed biscuits seam-side down on the prepared baking sheet.
09 - Brush biscuit tops with melted butter and sprinkle garlic powder if desired.
10 - Bake for 16–18 minutes, until golden and puffed.
11 - Allow biscuits to cool slightly; serve warm for optimal flavor.
