Dill Pickle Buffalo Flaky Bars (Printable)
Savory, tangy pretzel bars packed with dill pickles, ranch, and cheddar—a great snack for gatherings.
# Components:
→ 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, cut into cubes
07 - 3/4 cup buttermilk, cold
→ 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, ensuring overhang for easy removal.
02 - In a small bowl, combine crushed pretzels and melted butter. Firmly press the mixture into the bottom of the prepared pan to create an even crust.
03 - In a large bowl, whisk together flour, baking powder, baking soda, granulated sugar, and fine sea salt. Using a pastry cutter or fingertips, incorporate cold cubed butter until the mixture resembles coarse crumbs.
04 - Pour in cold buttermilk and gently mix until just combined. Avoid overmixing dough.
05 - Drop spoonfuls of biscuit dough onto the pretzel crust and gently spread to cover, taking care not to overwork.
06 - Arrange sliced dill pickles evenly across the biscuit layer and sprinkle with chopped fresh dill.
07 - Scatter shredded sharp cheddar cheese and sliced scallions over the pickle layer.
08 - Bake for 22 to 25 minutes until bars are golden and cheese is melted and bubbly.
09 - While baking, whisk together ranch dressing and buffalo wing sauce until fully combined.
10 - Allow bars to cool in pan for 10 minutes. Lift out using parchment overhang and cut into 16 squares. Drizzle generously with buffalo ranch sauce, garnish with additional dill, and serve warm or at room temperature.
# Expert Advice:
01 -
- Unique twist on classic appetizers
- Bold flavors and easy to serve for a crowd
02 -
- Check ranch and buffalo sauce labels for allergens such as soy or egg
- You can substitute vegan ingredients to make these bars vegan-friendly
03 -
- Pat pickles dry to prevent soggy layers
- Let bars cool 10 minutes before cutting for cleaner edges