Buttery southern style biscuits with chopped pickles and fresh dill these Vegan Dill Pickle Biscuits are a fun twist on a classic side dish.
Loaded with chopped dill pickles, pickle brine and fresh dill, this is not your usual biscuit. These Vegan Dill Pickle Biscuits are unexpected, tasty and very easy to make. They're great as a side dish to many meals, for breakfast sandwiches or make my breaded tofu for sandwiches anytime of day!
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Ingredients
These biscuits are made with simple easy to find ingredients. You may even have what you need already in the pantry.
- all purpose flour
- baking powder
- baking soda
- salt
- non dairy butter
- non dairy milk
- dill pickles and brine
- fresh dill
See recipe card for quantities.
Substitutions & Variations
- All purpose flour - use 1:1 all purpose gluten free flour to make this biscuits gluten free
- Pickles - try different flavors of pickles such as spicy, sour, bread and butter, etc. or try green olives instead
- Add ins - add additional spices such as garlic, chives, etc. or vegan cheese
Instructions
These biscuits are fairly easy to make requiring less than an hour to have them on the table.
Whisk together non dairy milk and pickle brine. Set aside. In a large bowl whisk together flour, baking powder, baking soda and salt. Cut in non dairy butter until crumbly. Add pickles and dill.
Stir to evenly distribute pickles and dill throughout flour. Pour milk and brine mixture into flour. Stir with a fork to form a shaggy dough. Turn out on a floured surface.
Form dough into a rectangle. Cut into fourths. Stack on top on each other. Pat out into rectangle. Cut into fourths again and stack. Pat out again. Cut and stack one more time.
Roll dough out to one inch thick. Cut into squares. Place on baking sheet. Place into freezer to firm up. Brush with non dairy milk. Bake until lightly browned, about 20 minutes.
Top Tip
Don't overwork the dough when combining the wet and dry ingredients. Mix just until everything starts to come together into a shaggy dough.
Equipment
You'll need basic kitchen supplies such as measuring tools, mixing bowls, rolling pin and a sheet pan. You'll also need a silicone mat or parchment paper to fit the sheet pan.
Storage
Store biscuits in an airtight container on the counter. Good for 2-3 days.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these Vegan Dill Pickle Biscuits:
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Vegan Dill Pickle Biscuits
Ingredients
- ½ cup non dairy milk, plain unsweetened + 1 tablespoon for biscuit tops
- ¼ cup pickle brine
- 3 cups all purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup non dairy butter, very cold see note below
- ⅔ cup dill pickle, chopped small
- 3 tablespoon fresh dill, chopped finely
Instructions
- Line a large sheet pan with a silicone mat or parchment paper. Be sure the sheet pan fits in your freezer. Set aside.
- Whisk together non dairy milk and pickle brine. Set aside for about 5 minutes.
- In a large bowl, whisk together flour, baking powder, baking soda and salt. Cut in non dairy butter until crumbly and only peas sized pieces remain.
- Use a kitchen towel or paper towel to pat the pickles dry before adding to flour. Also add fresh dill. Stir to incorporate evenly.
- Pour milk mixture into flour mixture. Stir to form a shaggy dough. Turn out onto a lightly floured surface.
- Shape into a rectangle. Use a knife dipped in flour or a bench scraper to cut dough into fourths. Stack on top on each other. Pat out into a rectangle. Cut into fourths again. Stack again patting out into a rectangle. Repeat cutting and stacking one more time.
- Roll dough out to 1 inch thickness. Cut into squares using a knife or use a round cutter for round biscuits.
- Place biscuits on a sheet pan leaving space between each. Place the sheet pan in the freezer to firm up the dough, about 20 minutes.
- Preheat oven to 425 degrees Fahrenheit while the biscuits are in the freezer.
- Remove from freezer. Brush tops of biscuits with remaining 1 tablespoon non dairy milk.
- Bake until lightly browned, 20-22 minutes. Serve warm.
Did you make this recipe? Let me know!