Mini Pickle Biscuits Recipes

MINI PICKLE BISCUITS

Steps:

• Preheat oven to 450 degrees. In a large bowl, whisk together flour, sugar, salt, pepper, baking powder, and baking soda, 30 seconds. Toss butter into mixture to evenly coat, then press between your fingers to create flower-petal shapes.
• Stir together buttermilk and relish; slowly pour over flour-butter mixture, stirring with a fork, until a crumbly dough forms. Transfer to a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten into a 6-by- 10-inch rectangle. Lift parchment along a short end of dough and fold in half, forming a 6-by-5-inch rectangle. Turn dough 90 degrees; gently reflatten to 6 by 10 inches. Fold in half again and flatten slightly into an 8-inch square.
• Cut dough into fourths in both directions with a large, sharp knife to form 16 square biscuits. Brush tops with buttermilk. Bake until puffed, golden brown on top, and hollow-sounding when tapped on bottoms, 16 to 18 minutes. Transfer to a kitchen towel-lined basket; cover to keep warm.

REFRIGERATOR DILL PICKLES

Steps:

• Bring the vinegar, 1 1/2 cups water and 1 tablespoon salt to a boil in a small saucepan over medium heat, stirring until the salt is dissolved, about 3 minutes. Remove from the heat.
• Meanwhile, place the peppercorns, red pepper flakes, dill and garlic in a 1-quart Mason (or other glass) jar. Pack the cucumbers in the jar as tightly as possible.
• Pour the vinegar mixture over the cucumbers so the cucumbers are completely submerged. Leave uncovered and allow to cool to room temperature, about 1 hour. Cover and refrigerate for at least 1 day before using. The pickles will keep in the refrigerator for up to 2 weeks.

QUICK PICKLES

Steps:

• Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

MINI BUTTER BISCUITS

Steps:

• Place flour in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in sour cream until just until moistened. , Drop by rounded tablespoonfuls into ungreased miniature muffin cups. Bake at 450° for 11-15 minutes or until lightly browned. Cool for 5 minutes before removing from pans to wire racks.

REUBEN PICKLE SLIDERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Arrange bread pieces on the baking sheet.
• Toast in the preheated oven for 5 minutes. Transfer to a plate and keep oven on.
• Combine mayonnaise, ketchup, onion, and horseradish in a small bowl. Stir until evenly combined.
• Place 12 dill pickle slices on the foil-lined baking sheet. Evenly distribute corned beef over the pickle slices. Top each with a teaspoon of mayo mixture. Place a piece of toasted bread over the top of the mayo mixture. Top each with a piece of cheese.
• Bake in the preheated oven for 5 minutes. Remove from oven and top each slider with remaining pickle slices. Stick a toothpick in each slider to serve.