Save Savory, tangy, and spicy, these flaky biscuit bars combine the crunch of pretzels, zesty dill pickles, and a creamy buffalo ranch drizzle, making them perfect for game day snacks or party appetizers.
I first made these for a family get-together and they disappeared before halftime. The tang of pickles with the creamy spice of buffalo ranch is a tried-and-true winner whenever we need something special for our appetizer table.
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 Pan and Pretzel Crust:
- Preheat oven to 400°F (200°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving overhang for easy removal. Mix crushed pretzels and melted butter, and press into pan.
- Make Biscuit Dough:
- Whisk flour, baking powder, baking soda, sugar, and salt. Work in cold butter until coarse crumbs form. Pour in cold buttermilk and mix until just combined.
- Assemble Layers:
- Drop spoonfuls of biscuit dough over pretzel crust and gently spread. Layer sliced dill pickles and sprinkle with chopped dill.
- Add Toppings and Bake:
- Top with shredded cheddar cheese and sliced scallions. Bake for 22–25 minutes until golden brown and cheese is melted.
- Prepare Buffalo Ranch Drizzle:
- While baking, whisk together ranch dressing and buffalo wing sauce.
- Serve:
- Cool bars 10 minutes, then lift out, cut, and drizzle with buffalo ranch sauce. Garnish and serve warm or at room temperature.
Save When my kids helped layer the pickles and cheese, it turned into a little kitchen party. Recipes like this always bring laughter and fun to our home.
Required Tools
You'll need an 8x8-inch baking pan, mixing bowls, parchment paper, whisk, knife and cutting board, and a pastry cutter or fork.
Allergen Information
Contains wheat (gluten), milk (dairy), egg (in ranch dressing), and possible soy (in processed cheese or ranch; always double-check ingredient labels).
Nutritional Information
Per serving: 210 calories, 13 g total fat, 19 g carbohydrates, 5 g protein.
Save These biscuit bars always hit the spot at parties and make leftovers worth savoring. A drizzle of extra sauce makes them irresistible.
Recipe FAQ
- → Can I use homemade ranch dressing?
Yes, homemade ranch adds fresh flavor and can be tailored to your taste preferences.
- → How can I make these bars vegan?
Replace butter with vegan alternatives and use plant-based ranch and cheese substitutes.
- → How do I keep the biscuit layer flaky?
Use cold butter and buttermilk, and avoid over-mixing the dough for best results.
- → Can I add extra spice to the bars?
Chopped pickled jalapeños or extra buffalo sauce will increase the heat for a spicier bite.
- → What drinks pair well with these bars?
Crisp lagers or chilled sauvignon blanc complement the tangy and savory flavors.
- → Can I prepare these bars ahead of time?
Yes, they keep well at room temperature or can be reheated gently before serving.