# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon granulated sugar
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon salt
→ Cheese & Pickles
08 - 1 cup sharp cheddar cheese, shredded
09 - 1/4 cup dill pickles, finely chopped
10 - 2 tablespoons fresh dill, chopped
→ Wet Ingredients
11 - 1/2 cup unsalted butter, cold and cubed
12 - 3/4 cup buttermilk, cold
→ Pretzel Coating
13 - 1/3 cup baking soda
14 - 4 cups water
15 - 1 egg, beaten
16 - 2 tablespoons coarse salt
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, granulated sugar, garlic powder, onion powder, and salt.
03 - Cut cold unsalted butter into the dry mixture using a pastry blender or fork until pea-sized crumbs form.
04 - Stir in shredded sharp cheddar, finely chopped dill pickles, and fresh dill until evenly distributed.
05 - Pour in cold buttermilk and gently mix just until dough comes together. Avoid overmixing.
06 - Transfer dough to a lightly floured surface. Pat into a 1/2-inch thick rectangle. Cut into 16 strips, each about 6 inches long and 1/2 inch wide.
07 - In a medium saucepan, combine 4 cups water and baking soda. Bring to a boil and stir to dissolve, then remove from heat.
08 - Using a slotted spoon, dip each dough strip into the baking soda solution for 10 seconds, then place on the prepared baking sheet.
09 - Brush each stick with beaten egg and sprinkle generously with coarse salt.
10 - Bake for 16 to 18 minutes, or until sticks are golden and crisp.
11 - Allow biscuit sticks to cool slightly before serving.
