Smoked Biscuits

Savor the smoky aroma and rustic charm of these tender smoked buttermilk biscuits, lovingly baked on the grill, resulting in a golden-brown crust that gives way to a soft, fluffy interior. The subtle tang of buttermilk enhances their flavor, making them the perfect accompaniment to any outdoor feast.

Course Breakfast, Grilling

Cuisine American, Southern

Keyword Smoked Biscuits, Smoked buttermilk biscuits

Prep Time 30

Cook Time 20

Servings

Calories 380kcal

Author Bon Appeteach

Equipment

Cast Iron Skillet

Ingredients

12 tbsp Frozen Butter (1.5 sticks)
1.25 cups Buttermilk sub with whole milk
3 cups Flour
2 tbsp Baking Powder
2 tsp. Baking Soda
1/2 tsp. Salt
1 tbsp. Honey

Toppings

2 tbsp. Melted Butter
1 tsp Flaky Salt
2 tbsp. Buttermilk

Instructions

Preheat the smoker to 425 F. and set it for indirect heat (or two zone cooking).
In a bowl, combine the dry ingredients (flour, baking powder, baking soda, and salt).
Grate in the frozen butter and then mix everything together with a fork. Alternatively you can use a pastry blender.
Make a well in the center of the flour mixture. Add in the buttermilk and the honey. Use a fork to bring the dough together until just sticky (it will be a wet shaggy dough- do not overmix).
Pour the dough mixture out onto a floured surface and pat the dough together by kneading it gently a few times.
Use a rolling pin to lightly roll out the dough into a 8X4 inch rectangle. Use a shark knife or bench scraper to evenly divide the dough into three pieces.
Stack the three pieces over one another to create one thick rectangle and then roll it out again into the 8x4 inch piece (this creates layers of butter and flaky biscuits).
Use a biscuit cutter and cut out 7-8 biscuits from the dough.
Place each biscuit into the cast iron pan so they are almost touching.
Freeze the biscuits for 10-15 minutes before placing on the grill. Remove from the freezer and brush the tops with buttermilk and add flaky sea salt.
When the grill has preheated, move the pan to the grill grates and smoke the biscuits for 15-20 minutes or until golden brown.
Remove from the grill and let cool for 5-10 minutes. Add melted butter over the top and serve warm!

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