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OT: Biscuits

Black Pepper Biscuits from John Currence's Big Bad Breakfast. Frozen butter, frozen lard, cold buttermilk, and working somewhat quickly are key. 


 I must be rediscovering my southern roots. They were delicious, warm from the oven, with dollops of honey. 

#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.
«13

Comments

  • calikingcaliking Posts: 11,117
    Much thanks to @20stone for turning me on to this book. I'll be hitting it hard. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • g8golferg8golfer Posts: 845
    Looks good. I love me some catheads and gravy. 
  • EoinEoin Posts: 1,522
    Why do you guys call scones biscuits?
  • HotchHotch Posts: 3,326
    =)
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
  • jeffwitjeffwit Posts: 1,140
    Corn bread, biscuits. What’s next, fried catfish and sweet tea?
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 4 dogs, five cats. One overworked vacuum cleaner.
  • calikingcaliking Posts: 11,117
    Eoin said:
    Why do you guys call scones biscuits?
    Why do you guys call cookies biscuits?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • jeffwitjeffwit Posts: 1,140
    caliking said:
    Eoin said:
    Why do you guys call scones biscuits?
    Why do you guys call cookies biscuits?
    And fries chips?
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 4 dogs, five cats. One overworked vacuum cleaner.
  • calikingcaliking Posts: 11,117
    caliking said:
    Eoin said:
    Why do you guys call scones biscuits?
    Why do you guys call cookies biscuits?

    BTW, I think it has something to do with hardtack that was a staple on ships in days of yore. Without the weevils now though. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • 20stone20stone Posts: 1,481
    Those look great. I am glad they turned out. 

    When I tried this recipe (and I've tried quite a few (and please don't tell my deceased matrilineal ancestors) I finally spaced them out on a half sheet. I grew up with biscuits stuffed in a round cake pan, and have always done them that way.  While I like the crunchy sides you get with the sheet approach, I am anticipating doing the same in a cake pan (and the soft buttery sides) even more.
    LBGE since 2008 and a MM from 2016
    Karubeque C-60 Dishwasher (when time is no object)
    Owner of multiple large scale refrigeration devices (sometimes too many)
    Vertically integrated BBQ and charcuterie operator, for recreational use only
    Elicitor of secrets from goats through unconventional methods
    Sourdough bread enthusiast

    Houston, TX

  • SciAggieSciAggie Posts: 3,564
    Nice biscuits. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • GulfcoastguyGulfcoastguy Posts: 1,659
    Eoin said:
    Why do you guys call scones biscuits?
    These don't have sugar in them. What you call biscuits are cookies over here. My grandmother made great American style biscuits using fresh butter that she also made on the farm. We would split them open and put various things like tomato gravy over them though I liked fruit preserves and fresh cream. So they could do as a dessert or as part of a meal. Many people in my area like to fill them with bacon of sausage f
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 17,685
    edited February 10
    Makes me ashamed of my store bought biscuits this morning but I did fill them with our breakfast sausage so not a total washout. That breakfast sausage is good!
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • calikingcaliking Posts: 11,117
    20stone said:
    Those look great. I am glad they turned out. 

    When I tried this recipe (and I've tried quite a few (and please don't tell my deceased matrilineal ancestors) I finally spaced them out on a half sheet. I grew up with biscuits stuffed in a round cake pan, and have always done them that way.  While I like the crunchy sides you get with the sheet approach, I am anticipating doing the same in a cake pan (and the soft buttery sides) even more.
    We'll have to agree to disagree here. I enjoy the mouthfeel of a crispy/crunchy top, bottom,  and side of a biscuit, with a pillowy soft center. 

    My ancestors didn't make biscuits, and this is maybe my 3rd attempt at biscuits, but by far the best. That John Currence got it right. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • td66snrftd66snrf Posts: 1,367
    Eoin said:
    Why do you guys call scones biscuits?
    Why do you pronounce aluminum with 5 syllables instead of 4? Why do call the trunk of a car the boot and and the hood a bonnet?
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
  • calikingcaliking Posts: 11,117
    edited February 10
    Makes me ashamed of my store bought biscuits this morning but I did fill them with our breakfast sausage so not a total washout. That breakfast sausage is good!

    I'm out of breakfast sausage, which made me sad this morning. Slept in and woke up late at 8:17. Biscuits we're out of the oven by 9:19, so I'm not buying store biscuits again if I can help it .

    SV'ed some of our TX beef sausage for lunch, and fried them in a skillet. Made milk gravy with the drippings and had a gloriously messy lunch of a split biscuit, sausage, gravy, and leftover asparagus. So no pics.

    Tito's Bloody Marys for morning snack(s).


    Life is good. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • calikingcaliking Posts: 11,117

    jeffwit said:
    Corn bread, biscuits. What’s next, fried catfish and sweet tea?

    Sun tea is always in the fridge come summer. Not a big enough of  fan of fried fried catfish, so haven't had the urge to drill down and figure it out.

    Shrimp and grits are a different matter though, and may be next :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • calikingcaliking Posts: 11,117
    Some things  I did a bit differently -

     roll the dough out initially, and cut into 2 equal sections. Stack on top of each other then roll out to 3/4" thickness again. Cut and stack one more time before cutting the biscuits out.

    When cutting, keep the biscuit cutter in a bowl with some flour in it, then press straight down into the dough without twisting. This should maximize the rise of the biscuits when they bake. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Carolina QCarolina Q Posts: 13,000
    I haven't made biscuits in 8 years! I know this because these pics are dated Jan 22, 2010. But they sure were good. Might have to have another go.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • SciAggieSciAggie Posts: 3,564
    @Carolina Q Those are nice biscuits. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • bgebrentbgebrent Posts: 16,484
    Delicious looking biscuits @caliking!  
    Sandy Springs & Dawsonville Ga
  • calikingcaliking Posts: 11,117
    Those look fantastic, @Carolina Q

    time me to give them another go!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Carolina QCarolina Q Posts: 13,000
    Interesting that yours came out nice and golden brown all over the top. Mine are mottled. Good though. I think mine were from a Better Homes and Gardens recipe.

    There used to be a restaurant in Charlotte called The Epicurean. Famous for their biscuits. Light, flaky, melt in your mouth! They closed years ago and the site is now an empty lot. I have tried to find their recipe online, but no luck. I could die a happy man if I could make biscuits like that!

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • 20stone20stone Posts: 1,481
    Makes me ashamed of my store bought biscuits this morning but I did fill them with our breakfast sausage so not a total washout. That breakfast sausage is good!
    You SHOULD be ashamed. As for breakfast sausage, Mo is on deck. 
    LBGE since 2008 and a MM from 2016
    Karubeque C-60 Dishwasher (when time is no object)
    Owner of multiple large scale refrigeration devices (sometimes too many)
    Vertically integrated BBQ and charcuterie operator, for recreational use only
    Elicitor of secrets from goats through unconventional methods
    Sourdough bread enthusiast

    Houston, TX

  • calikingcaliking Posts: 11,117
    Interesting that yours came out nice and golden brown all over the top. Mine are mottled. Good though. 
    I will attribute that to the happy piggy lard that went into these. 

    They were quite light and flaky. Unlike a couple of past attempts. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • onedbguruonedbguru Posts: 1,550
    MMMMMMmmmmmmmmm   Biscuits with butter and real sorghum molasses or honey. 
    Wife recently had a go at homemade english muffins that turned out GREAT. 
     
  • bud812bud812 Posts: 1,849
    Damn you guys, now I want biscuits & gravy. 

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

  • Carolina QCarolina Q Posts: 13,000
    caliking said:
    Interesting that yours came out nice and golden brown all over the top. Mine are mottled. Good though. 
    I will attribute that to the happy piggy lard that went into these. 

    They were quite light and flaky. Unlike a couple of past attempts. 
    I have never even SEEN lard! Not the real thing anyway, just the green and white boxes at the grocery store. No idea where to buy it and I doubt I'll ever get around to making my own. For biscuits and pie crusts, I've used all butter, all shortening and some of each, but never lard.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • calikingcaliking Posts: 11,117
    caliking said:
    Interesting that yours came out nice and golden brown all over the top. Mine are mottled. Good though. 
    I will attribute that to the happy piggy lard that went into these. 

    They were quite light and flaky. Unlike a couple of past attempts. 
    I have never even SEEN lard! Not the real thing anyway, just the green and white boxes at the grocery store. No idea where to buy it and I doubt I'll ever get around to making my own. For biscuits and pie crusts, I've used all butter, all shortening and some of each, but never lard.
    That's a sad life :smiley:

    Everybody should have at least seen  real lard ONCE in their lives. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • BotchBotch Posts: 6,335
    Carolina Q said:  
    I have never even SEEN lard! Not the real thing anyway, just the green and white boxes at the grocery store. No idea where to buy it and I doubt I'll ever get around to making my own. For biscuits and pie crusts, I've used all butter, all shortening and some of each, but never lard.
    I can only get the snow-white boxes here too, but I do pour leftover bacon grease into a 28-oz can every morning, and cook with that often; nobody's enchiladas are better than mine, nobody's.  
     
    Don't know that I'd use it for a cherry pie, however.   =)
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • stv8rstv8r Posts: 638
    Great biscuits are the epitome of a fantastic breakfast.  My Mom used to make the best ones with Bisquick.  Still trying to duplicate them.
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