Pickle biscuits are the mashup you didn’t know your dinner table was missing.
Using cake flour here is a must.
jar)
3 2/3cups(about 13 3/4 oz.

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)cold unsalted butter, cut into 1/2-in.
Pat chopped pickles dry using paper towels.
Whisk together flour, salt, garlic powder, baking powder, and baking soda in a large bowl.

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Cut in butter using a pastry blender or two forks until mixture is crumbly and butter is pea-sized.
Stir in cheese, scallions, and reserved chopped pickles until evenly dispersed.
Whisk together buttermilk, mustard, and pickle brine together in a small bowl.

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Stir into flour mixture until just combined.
Press and fold flour mixture together by hand until a rough, shaggy dough forms.
Turn dough out onto a lightly floured surface.

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Stack dough fourths on top of each other, then pat back down into a rough square.
Cut dough using a floured, serrated knife into 16 squares.
Place at least 1-inch apart on a large parchment paper-lined baking sheet.

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Chill in freezer, uncovered, until firm, about 20 minutes.
(See Note.)
Brush tops of dough with egg; discard remaining egg.

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Bake in preheated oven until golden and cooked through, 16 to 18 minutes.
Let stand on pan on a wire rack for 10 minutes.

Credit:Dotdash Meredith Food Studios

Credit:Dotdash Meredith Food Studios

Credit:Dotdash Meredith Food Studios

Credit:Dotdash Meredith Food Studios

Credit:Dotdash Meredith Food Studios

Credit:Dotdash Meredith Food Studios

Credit:Dotdash Meredith Food Studios

Credit:Dotdash Meredith Food Studios