• Buttermilk Biscuits
 
  • Buttermilk Biscuits
 

Buttermilk Biscuits

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  • Difficulty3/5
  • Prep time15 mins
  • Cook time15 mins
  • Serves4 - 6
  • HardwoodOak

Fire up the Traeger and whip up the dough, these dinner biscuits are fast and flavorsome when they get a punch of flavorful smoke. Stuff them with honey, or ham and jam for a speedy side. Christmas ham would be happy to be wrapped in these hot biscuits.

Ingredients

White Lily Self-Rising Flour2 cups
All-purpose Flourfor work surface
Cold Butter, cut into 1/2-inch cubes1/4 cup
Butter, melted2 Tbsp.
Buttermilk2/3 to 3/4 cup

Preparation

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 450F (High) and preheat, lid closed, for 10 to 15 minutes. Spoon the flour into a measuring cup and level with a knife.

Put the flour into a mixing bowl. Using a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs.

With a fork, 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.

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.

Transfer the biscuits to an ungreased baking sheet. Using a pastry brush, brush the tops with melted butter. Bake until golden brown, 10 to 15 minutes.

  • Difficulty3/5
  • Prep time15 mins
  • Cook time15 mins
  • Serves4 - 6
  • HardwoodOak