pickle cheddar biscuits - hot for food

Ingredients

• 1 tbsp unsweetened soy milk
• 1 tsp pickle brine
• 1/2 tsp granulated cane sugar
• 1 small pickle, sliced thinly (optional, for garnish)
• 1/3 C + + 1 tbsp unsweetened soy milk
• 1/3 C + + 1 tbsp dill pickle brine, liquid only, strained of solids
• 6 tbsp very cold salted vegan butter, cut into ¼-inch cubes
• 1/2 C finely diced dill pickles, about 3 small-medium pickles (pat dry)
• 3/4 C vegan cheddar shreds
• 1/4 C tightly packed fresh dill, finely chopped
• 2 C all-purpose flour
• 1 tbsp baking powder
• 2 tsp granulated sugar
• 1 tsp granulated garlic powder
• 1/4 tsp sea salt