Giardiniera Buttermilk Biscuits

Mini buttermilk biscuits meet their perfect match with Ronnie’s Giardiniera—flaky, golden, and tender with a slight tang, each bite gets a punch of bold Chicago-style flavor from the vibrant mix of peppers and vegetables. The buttery richness of the biscuits balances beautifully with the spicy, zesty crunch of the giardiniera, creating a snack that’s both comforting and exciting. Whether served as a party bite, a savory side, or just a little indulgence, these mini biscuits deliver big flavor in every mouthful.

Ingredients

  • 1 cup all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 3 tbsp cold unsalted butter, cubed
  • ⅓–½ cup cold buttermilk (start with ⅓ cup, add more only if needed)
  • ¼ cup finely chopped Ronnie’s Giardiniera well-drained & patted dry
  • Optional: ¼ cup shredded sharp cheddar

Instructions

1. Preheat oven to 425°F. Lightly oil or butter your small cast-iron skillet.
2. Dry mix: Whisk flour, baking powder, baking soda, and salt.
3. Cut in butter: Rub or cut butter into the flour until crumbly.
4. Add mix-ins: Fold in giardiniera (and cheese if using).
5. Add buttermilk: Stir just until dough comes together.
6. Shape minis: Drop 6 heaping tablespoon scoops into your skillet, nestling them close.
7. Bake: 12–14 minutes, until golden and puffed.
8. Finish: Brush with melted butter + a drizzle of giardiniera oil for shine. 


This recipe was prepared by @farmacyrevolution_

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