- 2 cups White Lily self-rising flour (see Note below)
- All-purpose flour for the work surface
- 1/4 cup cold butter, cut into 1/2-inch cubes, plus 2 tablespoons, melted, for the tops of the biscuits
- 2/3 to 3/4 cup buttermilk
1. When ready to make the biscuits, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (High) and preheat, lid closed, for 10 to 15 minutes.
2. Spoon the flour into a measuring cup and level with a knife. Put the flour into a mixing bowl. Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. With a fork or rubber spatula, gently stir in just enough of the buttermilk so the dough leaves the sides of the bowl. (You may not need all the buttermilk.) For the most tender biscuits, do not overmix.
3. Lightly flour a work surface as well as your hands. Tip the dough onto the floured surface and gently bring together using your fingertips. (Re-flour your hands or the board if the dough is too sticky.) Knead two or three times, just to bring the dough together. With a floured rolling pin, lightly and quickly roll the dough out to a thickness of about 1/2-inch. Using a 1-1/2 inch floured cutter, cut out as many biscuits as you can. (Do not twist the cutter; push it straight down.) You can reroll the scraps, if desired, but the “second string” biscuits will be tougher.
4. Transfer the biscuits to an ungreased baking sheet. Using a pastry brush, brush the tops with melted butter.
5. Bake until golden brown, 10 to 15 minutes.
Note: White Lily is a soft wheat flour popular for biscuit-making in the South. It is already leavened and contains salt. If you cannot find it at your supermarket, make this adjustment to the recipe: Put 1-1/4 cups of cake flour, 3/4 cup of all-purpose flour, 1-1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon salt in a mixing bowl and whisk to combine. Then proceed with the recipe.