Biscuits -- it's what for supper

Hooked

Well, I finally had the chance to cook my wife's biscuits on the BGE last night and I have to say they were excellent. Server with fried thick sliced ham (baked last week) and fried eggs -- I know this sounds like breakfast.......lol
Just in case, my wife also baked half the batch in the oven so i had the opportunity to do a side-by-side taste test. Even though the EGG batch was delicious they sure don't beat those my wife baked. As I told Leroy on Saturday, her biscuits are like candy treats for me.
Thanks for suggesting the biscuits on the BGE Leroy.

[Deleted User]

I need a really good biscuit recipe. My grandson hates the basic rolled biscuits from Joy of Cooking. He loves those freezer ones in a bag from Pillsbury. Anyone got some ideas or secrets of great biscuit making?

Never did biscuits on my Egg, now I'll need to check that out... setup ideas? basic indirect like pizza?

TIA

Hoss

That's sweet.If you said yours were better she would never cook you biscuits again.Good SAVE!!!

Judy Mayberry

You can't just drop that on us without giving us her recipe...please? :woohoo:

Judy
San Diego, CA

Spring Chicken

Seeeeeeeee.... I told you they would be good on the Egg. And Hoss is probably right LOL...

(I tried Mrs Hooked :laugh: )

Now you can start on the ABT's.

Spring "Household Plumbing Checker" Chicken
Spring Texas USA

Unknown

I made scratch buttermilk biscuits at the Eggtoberfest a few years ago. My recipe should be in the cookbook for that year. Sorry, I am not certain what year it was.
Tom

Fidel

Any biscuit recipe should work, biscuits are very basic with only a few ingredients. Best tip I can give you for a high rising flaky biscuit it to freeze your butter (or shortening if that's what your recipe suggests) and then use a box grater to grate the amount called for in the recipe. Then fold the butter in and take care to not overmix the ingredients and don't roll them with much pressure - you don't want to compress the dough.

After rolling let it rest for a few minutes before cutting.

Cook them in the egg setup just like you are going to do a pizza - only obviously at lower temps.

Richard Fl

Here you go!

Biscuits, Buttermilk, Rusty Rooster

At Eggtoberfest I served a "Fattie" slice with each biscuit.




INGREDIENTS:
5 lbs self rising flour
2 cups Crisco
6 cups buttermilk
2 cups shredded cheese (if desired)
1 stick margarine or butter (for the tops)




Procedure:
1 While you are mixing and cutting your biscuits have your BGE preheating to 450 with clear smoke. Indirect on a raised grid so you are cooking as high in your dome as possible.
2 One five pound bag of flour will yield approx. 60 large biscuits and you can cut it down from there.
3 Lay out a sheet of wide foil for a prep board unless you have a counter you do not mind messing up.
4 Put your flour in a large mixing bowl except for enough to fill your sifter and for 5 pounds. of flour add three good handfuls of Crisco. Cut the Crisco into the flour until it is evenly incorporated. You are close if it will stay together if you grab a handful but will still fall apart easily. If you want cheese biscuits, here you add a two cup bag of sharp shredded cheddar and mix into it.
5 Now add buttermilk. Try not to add too much. It is easier to add more if it is not enough. Mix it in until you have all the dry flour mixture incorporated. I know it is messy but I use my hands for all of this as 'feel' is where you will finally learn it.
6 Sift a layer of flour onto your foil sheet and pour/place your dough ball onto it. Sprinkle a little more flour on top and a little on your hands so it does not continue to stick to your hands. Flatten your ball just a little and then fold about 1/3 of it over itself. Continue to do this 4 or 5 times. You will feel the external texture change and dry a bit. DO NOT over knead it, you will make your biscuits tough.
7 Pat it out until the entire dough is approx. ¾" thick. I use a cutter here to cut the biscuits.
8 Coat your cooking pan well with Crisco. Place cut biscuits in the pan touching each other. Cook at 450 for approx. 20 minutes. Be careful not to overcook, they will get hard on bottom.
9 While they are cooking, melt some butter/margarine. Just when you think they are browned enough and done, brush the tops with the melted butter and cook for one more minute. This will crisp the top.


Recipe Type
Biscuits

Recipe Source
Author: Rusty Rooster (Tom Chamberlain)

Source: BGE Eggtoberfest '07, Rusty Rooster

Sorry folks but I honestly do not measure any of my ingredients for these. I will give the ingredients and approx. amounts. Unfortunately these take practice.

Editor's Note: Approximate amounts have been taken from other Buttermilk Biscuit recipes.

Hooked

I'll get her recipe posted today. Not sure what cookbook she found it in many years ago but it's certainly our favorite.
Had my usual biscuit (room temp) and coffee this morning and although they are great from the EGG still not the same as hers from the oven.

ABTs on Saturday to go along with boiled crawfish, corn and taters.
This time I'll try to remember to get pictures. :P


Bob