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

BUTTERMILK BISCUITS

  Date: August 11, 2012
  Favorite: Baking
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What better to go with the BRUNSWICK STYLE STEW I was making, than some Buttermilk Biscuits. I also had a supply of buttermilk on hand from a cake I'd baked recently and this recipe was a great way to use that up. This recipe was similar to one I use for scones. that is also is a very wet dough that you turn out into a scone pan as soon as the ingredient are mixed. No kneading or mixing, they say the more you handle it, the harder it will get. This biscuit recipe had you turn out the dough and roll it into a 1" thick square shaped piece of dough. You then use a 3" cookie cutter to form the biscuits. The biscuits were placed in a 9"x13" glass casserole dish that was placed directly on the Platesetter which was installed legs down. The biscuits tasted as good as any buttermilk biscuit I've had and they were very moist. I think the moistness was due both to the cubes of butter in the dough and the good seal you get in the Egg. I will definitely make these again-they are relatively quick, easy to make and taste great.
Related Photo Entries:
Recipe Source:
Alt image
Big Green Egg Cookbook

Big Green Egg Cookbook:

Buttermilk Biscuits - Page 220
Grill:
Alt image
Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • 9" x 13" Glass Baking Pan
  • BGE Plate Setter (Legs Down)
  • 1/2" Copper Plumbing T's (Shims)
  • Wicked Good Weekend Warrior Lump Charcoal