Biscuits -- it's what for supper

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

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

Judy
San Diego, CA

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

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.