Preheat the oven to 350°F, and line a baking sheet with parchment paper.
In a large bowl, combine the baking mix, milk, pickles, cheese, dill weed, garlic powder, onion powder, and salt.
2 cups baking mix, ⅔ cups milk, ½ cup dill pickles, ½ cup sharp cheddar cheese, 1 tablespoon dill, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon kosher salt
Drop the biscuit batter on the prepared baking sheet in 2 tablespoon heaps. Bake for 12 to 14 minutes or until the biscuits are cooked through.
Enjoy warm, and store any leftovers in the refrigerator for up to 4 days.
Notes
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1-biscuit. Actual calories will vary.For more information and tips, please refer to the post.