The trick is to smoke the meat and not make the meat smoke
SCONE PAN BISCUITS
Date: December 05, 2015 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 ingredients consisted of: all-purpose flour, milk, buttermilk powder, salt, baking powder and butter cut into pea-sized cubes.
The dry ingredients were combined…
… and mixed together thoroughly.
The cubes of butter were added…
… and were mixed together to distribute them evenly throughout, but not break them down.
The milk was added better was mixed to combine.
The batter was added to the scone pan, which was placed on the Egg for indirect baking at 425 degrees.
After 20 minutes, The biscuits were done.
Before removing them from scone pan, the biscuits were brushed on top with melted butter.
The biscuits were served with Beef Brisket Hash. The dessert was to be Lemon Bliss Cake.
Here is a close-up of the biscuits and the Bundt cake which were both baked on the Egg.
These biscuits were very interesting. They had the texture and consistency of a scone and the flavor of a baking powder/buttermilk biscuit.
They were an excellent pairing with the Beef Brisket Hash. They were very moist and buttery flavored.
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
I was looking to make something a bit rustic to go with the Hash I was making this day and these fit the bill nicely. They were simple to make with a limited amount of ingredients and no rise time required. The other interesting thing was the rolls used a scone pan and the recipe used elements from King Arthur Flour’s roll and scone recipes. After the batter was placed in the scone pan, it was out to the Egg for 20 minutes of baking at 450 degrees. When they were done, the hot scones were brushed with melted butter and then turned out to cool. These biscuits/scones were excellent. They combined the crispy texture of scones, while being very moist with a rich butter flavor. I will definitely make these again if I am looking for something quick and good to go with soups, stews or something like the hash.