# Components:
→ Biscuit Dough
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon garlic powder
06 - 1/2 cup unsalted butter, cold and cubed
07 - 3/4 cup buttermilk
08 - 1 large egg
→ Pickle & Flavor Mix
09 - 1/2 cup dill pickles, finely chopped and well-drained
10 - 2 tablespoons fresh dill, chopped or 2 teaspoons dried dill
11 - 1/2 cup sharp cheddar cheese, shredded
12 - 1/4 cup scallions, chopped
→ Flamin Hot Coating
13 - 2 cups Flamin Hot Cheetos, crushed into fine crumbs
14 - 2 tablespoons unsalted butter, melted
# Method:
01 - Set oven to 400°F (200°C). Prepare a baking tray lined with parchment paper or grease a muffin tin as needed.
02 - In a large mixing bowl, thoroughly combine all-purpose flour, baking powder, baking soda, salt, and garlic powder.
03 - Add cold, cubed unsalted butter and use a pastry blender or fork to work until the mixture forms coarse crumbs.
04 - In a small bowl, whisk together buttermilk and egg, then gently fold into the dry mixture until just combined. Avoid overmixing.
05 - Add finely chopped dill pickles, chopped dill, shredded cheddar cheese, and scallions. Fold gently to distribute evenly.
06 - Divide dough into 12 equal golf ball-sized portions using a cookie scoop or clean hands.
07 - In a shallow bowl, combine crushed Flamin Hot Cheetos and melted butter. Stir until mixture is consistent.
08 - Roll each biscuit ball in the Flamin Hot Cheetos mixture, gently pressing to adhere the coating well.
09 - Place all coated balls evenly spaced on the prepared baking tray or in muffin tin wells.
10 - Bake for 16 to 18 minutes until the coating is golden and the interior is thoroughly cooked.
11 - Allow baked balls to cool slightly before serving or plating.
