Pickle Biscuits 

Preparation

1. Step 1

   Heat the oven to 425 degrees and line a baking sheet with parchment paper.

2. Step 2

   Whisk together the flour, baking powder, salt, pepper, sugar and baking soda in a large bowl.

3. Step 3

   Add the chilled butter to the flour mixture and toss to ensure each piece is coated. Using your hands, squish and flatten each piece of butter until you have a bunch of thin shards. Add the pickles and toss once more to combine.

4. Step 4

   Mix the pickle brine and buttermilk together in a liquid measuring cup or medium bowl. Using a fork, gradually stir (do not mash) the buttermilk mixture into the flour-butter mixture until large shaggy clumps form. Using your hands, knead the dough a few times in the bowl until there are no visible dry spots left. The dough won’t be smooth — and it shouldn’t be.

5. Step 5

   Transfer the dough to a lightly floured surface and pat it down to form a roughly 1-inch-thick rectangle. Cut that rectangle into 4 equal-size pieces then stack the pieces on top of one another, then use your hands to pat it down to a 1-inch-thick rectangle again. Repeat the cutting, stacking and flattening 3 more times (this will ensure the biscuits have those glorious layers). Shape the dough back into a 1-inch-thick rectangle one last time. Using a knife or bench scraper, cut the dough in half lengthwise then cut each half crosswise to make 10 biscuits.

6. Step 6

   Arrange the biscuits on the prepared baking sheet, spacing them 2 inches apart. Chill the biscuits in the freezer for 5 to 10 minutes (or the fridge for 10 to 20 minutes). You want the dough to be cold, which will help the biscuits rise higher and hold their shape. (If your fridge or freezer can’t accommodate a baking sheet, gently transfer the biscuits to a parchment-lined plate, and return them to the baking sheet after chilling.)

7. Step 7

   Generously brush the tops of the biscuits with the melted butter and sprinkle with flaky salt, if using. Bake, rotating the sheet once, until the biscuits have puffed up and are golden brown on top, 20 to 25 minutes. Let the biscuits cool slightly before you eat them.