Save Savory, tangy, and spicy, these flaky biscuit bars combine the crunch of pretzels, zesty dill pickles, and a creamy buffalo ranch drizzle. They are perfect for game day snacks or party appetizers, delighting everyone with their unique texture and bold flavors.
After making these bars for our last family movie night, everyone kept coming back for seconds. The sharp cheddar melts into the biscuit layer, while the pickle and ranch flavors pop in every bite.
Ingredients
- Biscuit Base: 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp granulated sugar, 3/4 tsp fine sea salt, 1/2 cup (115 g) unsalted butter, cold, cut into cubes, 3/4 cup buttermilk, cold
- Pretzel Crust: 1 cup mini pretzels, crushed (about 1/2 cup after crushing), 2 tbsp unsalted butter, melted
- Dill Pickle Layer: 1 cup dill pickles, sliced and patted dry, 1 tbsp fresh dill, finely chopped (plus extra for garnish)
- Buffalo Ranch Drizzle: 1/2 cup ranch dressing, 2 tbsp buffalo wing sauce (more or less to taste)
- Topping: 1 cup shredded sharp cheddar cheese, 1/4 cup sliced scallions
Instructions
- Prepare the Pan:
- Preheat oven to 400°F (200°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving overhang for easy removal.
- Make Pretzel Crust:
- In a small bowl, mix the crushed pretzels with melted butter. Press firmly and evenly into the bottom of the prepared pan to form the crust.
- Prepare Biscuit Dough:
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Using a pastry cutter or your fingers, work in the cold butter until the mixture resembles coarse crumbs. Pour in cold buttermilk and mix until just combined.
- Combine Layers:
- Drop spoonfuls of biscuit dough over the pretzel crust and gently spread to cover evenly. Do not overwork.
- Add Pickles and Dill:
- Layer sliced dill pickles evenly over the biscuit layer. Sprinkle with chopped fresh dill.
- Add Cheese and Scallions:
- Top with shredded cheddar cheese and sliced scallions.
- Bake:
- Bake for 22 to 25 minutes, until golden brown and the cheese is melted and bubbly.
- Make Drizzle:
- While baking, whisk together ranch dressing and buffalo wing sauce until smooth.
- Finish and Serve:
- Let bars cool for 10 minutes in pan, then lift out and cut into squares. Drizzle with buffalo ranch sauce and garnish with extra dill. Serve warm or at room temperature.
Save Sharing these flaky biscuit bars with my kids brings out laughter and plenty of requests for more. These quickly became our go-to snack for backyard picnics, especially when paired with crisp drinks.
Required Tools
8x8-inch (20x20 cm) baking pan, mixing bowls, parchment paper, whisk, knife and cutting board, pastry cutter or fork
Allergen Information
Contains: Wheat (gluten), Milk (dairy), Egg (in ranch dressing), possible Soy (in processed cheese or ranch). Always double-check labels for store-bought ranch or buffalo sauce.
Nutritional Information
Per serving: 210 Calories, 13 g Total Fat, 19 g Carbohydrates, 5 g Protein
Save These bars pack a punch of flavor and crowd-pleasing crunch, making your next gathering extra delicious.
Kitchen Q&A
- → Can I make these bars in advance?
Yes, you can prepare and bake ahead, then drizzle with buffalo ranch and garnish just before serving for best texture.
- → What other cheeses work well?
Feel free to use Monterey Jack, Colby, or a blend for different flavor profiles and melt characteristics.
- → How can I make them vegan?
Use plant-based butter and non-dairy ranch dressing; substitute cheese for vegan shreds.
- → Is it possible to freeze these bars?
Yes, freeze undrizzled bars and warm before serving. Drizzle with sauce and add fresh dill after reheating.
- → Can I add extra spice?
Absolutely. Include chopped pickled jalapeños with the pickle layer or adjust buffalo sauce heat to taste.
- → How do I avoid soggy bars?
Pat pickles dry and let bars cool slightly after baking to help keep the biscuit layer fluffy and crisp.