The trick is to smoke the meat and not make the meat smoke

ANGEL BISCUITS

  Date: April 17, 2014
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This recipe from Hometown Favorites from America's Test Kitchen makes a light, tasty biscuit that hails from South Carolina. These biscuits were essentially quick rise. They had a quick 10 minute rise in a 200 degree oven. The rise was achieved by using instant yeast mixed with heated buttermilk, baking powder and baking soda. After the dough was turned out it was rolled flat and cut into 2 1/2" rounds with a cookie cutter. These were placed on two 1/4 sheet pans for a brief 10 minute rise. Next stop was the Big Green Egg which had been preheated to 350 degrees. I used the Adjustable Rig plus the Rig Extender with the oval pizza stone and two shelves. Midway through the cooking time, I swapped the two trays vertically and turned them 180 degrees to even out the baking. The rolls were interesting, they were not flaky like a buttermilk biscuit, but instead had the flavor with a totally different consistency. The consistency was quite light, but more like a white bread than a flaky biscuit. I am looking forward to trying some more of these again real soon.
Recipe Source:
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Americas Hometown Favorites

America's Test Kitchen - Hometown Favorites:

Angel Biscuits - Page 78
Grill:
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • Zero Tare Kitchen Scale
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone
  • CGS AR Sliding Oval Grid
  • CGS-Rig Extender
  • CGS- Sliding D Grid
  • Maverick ET-732 Remote Read Thermometer
  • 1/4 Sheet Pans
  • KA Stand Mixer
  • Wicked Good Weekend Warrior Lump Charcoal