Tangy biscuit bars layered with pickles, pretzel crunch, and buffalo ranch for the ultimate savory snack.
# What You'll Need:
→ Biscuit Base
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon granulated sugar
05 - 3/4 teaspoon fine sea salt
06 - 1/2 cup unsalted butter, cold and cubed
07 - 3/4 cup cold buttermilk
→ Pretzel Crust
08 - 1 cup mini pretzels, crushed (about 1/2 cup after crushing)
09 - 2 tablespoons unsalted butter, melted
→ Dill Pickle Layer
10 - 1 cup dill pickles, sliced and patted dry
11 - 1 tablespoon fresh dill, finely chopped (plus extra for garnish)
→ Buffalo Ranch Drizzle
12 - 1/2 cup ranch dressing
13 - 2 tablespoons buffalo wing sauce
→ Topping
14 - 1 cup shredded sharp cheddar cheese
15 - 1/4 cup sliced scallions
# Method:
01 - Preheat oven to 400°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine crushed pretzels and melted butter in a small bowl. Press the mixture firmly and evenly into the bottom of the lined pan.
03 - In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and sea salt. Cut cold cubed butter into the dry mixture with a pastry cutter or fork until the texture resembles coarse crumbs.
04 - Stir in cold buttermilk until the dough just comes together. Do not overmix.
05 - Drop spoonfuls of biscuit dough onto the pretzel crust and lightly spread to cover the surface evenly. Avoid compressing the dough excessively.
06 - Arrange the sliced dill pickles evenly across the dough. Sprinkle with finely chopped dill.
07 - Sprinkle the shredded cheddar cheese and sliced scallions uniformly over the pickles.
08 - Transfer pan to oven and bake 22 to 25 minutes, until the bars are golden and the cheese is bubbling.
09 - While the bars bake, whisk ranch dressing with buffalo wing sauce in a bowl until fully combined and smooth.
10 - Allow bars to cool in the pan for 10 minutes. Lift out using the parchment overhang and cut into squares. Drizzle with buffalo ranch sauce, garnish with additional fresh dill, and serve warm or at room temperature.
