# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
06 - 1/2 cup cold unsalted butter, cubed
07 - 1/2 cup cold dill pickle juice
08 - 1/2 cup cold whole milk
09 - 1/3 cup chopped dill pickles
→ Optional Topping
10 - 1 tablespoon melted butter
11 - 1 tablespoon chopped fresh dill or chives
# Directions:
01 - Set oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until thoroughly combined.
03 - Add cold cubed butter to the dry mixture and cut it in using a pastry cutter or fork until the mixture resembles coarse crumbs.
04 - Stir chopped dill pickles into the butter-flour blend.
05 - Mix together pickle juice and whole milk in a bowl or measuring cup. Pour into the dry mixture and gently stir just until a sticky dough forms. Do not overmix.
06 - Using two spoons or a scoop, drop eight equal portions of dough onto the prepared baking sheet, leaving space between each.
07 - Bake for 13 to 15 minutes, until biscuits are puffed and golden brown on top.
08 - Brush warm biscuits with melted butter. Sprinkle with chopped fresh dill or chives if desired. Serve while warm.
