The trick is to smoke the meat and not make the meat smoke
Date: April 17, 2014 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The buttermilk was heated to 110 degrees to help kick start the instant yeast.
The dry ingredients are mixed to combine.
The diced Crisco was added in and mixed.
The instant yeast got added to the warm buttermilk and is whisked to combine.
Then the paddle blade is swapped out for a dough hook and the dough is kneaded with the mixer.
The dough gets kneaded until it has come together into a ball and then gets turned out onto the dough mat.
The dough is kneaded by hand for several minutes.
The dough gets rolled out flat to a thickness of 1/2”. A cookie cutter is used to make 2 1/2” diameter rounds…
… which get placed onto parchment paper on a 1/4 sheet pan.
A ruler is used to add a crease in the center of the dough round. One half of the dough is brushed with water and the dough is folded in half using the crease.
The dough is allowed to rise,covered, in and oven that was pre-heated to 200 degrees for 10 minutes and then shut off. The dough doubles in volume.
The Egg is set up for 350 degrees indirect using the Adjustable Rig. The oval pizza stone is at level 3, a sliding oval grid at Level 4.5 and a D-grid on the Rig Extender at Level 7.5.
The rolls baked for about 20 minutes and I swapped their shelf positions midway through and rotated them 180 degrees.
The rolls are brushed with melted butter when they are freshly off the grill. The smell was amazing and the butter made the crust crackle as it was brushed.
Time to eat
These rolls had great flavor and an airy texture, different from other buttermilk biscuits I’ve made. Other buttermilk biscuits were more flaky, these were more airy.
The rolls were perfectly and evenly baked and were a big hit. They looked and smelled so good people were going for the rolls before the lamb or sweet potatoes.
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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.