# 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
# Directions:
01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - Whisk together flour, baking powder, baking soda, sugar, garlic powder, onion powder, and salt in a large mixing bowl.
03 - Cut cold cubed butter into the dry mixture using a pastry blender or fork until coarse crumbs form.
04 - Stir in shredded cheddar cheese, chopped dill pickles, and fresh dill until evenly distributed.
05 - Pour in cold buttermilk and gently fold until just combined. Avoid overmixing.
06 - Turn dough onto a lightly floured surface. Pat into a rectangle approximately 1/2-inch thick.
07 - Slice dough into 16 strips, each roughly 6 inches long and 1/2 inch wide.
08 - In a medium saucepan, bring water and baking soda to a boil. Stir until baking soda dissolves. Remove from heat.
09 - Working in batches, dip each biscuit stick into the baking soda solution for 10 seconds. Use a slotted spoon to transfer to the prepared baking sheet.
10 - Brush each stick with beaten egg using a pastry brush. Sprinkle the tops with coarse salt.
11 - Transfer baking sheet to the oven and bake for 16 to 18 minutes until golden brown and crisp.
12 - Allow biscuit sticks to cool slightly before serving.
