Smoked Biscuits, made with self-rising flour, cold butter, and buttermilk, then smoked in the pellet grill, are a fun and new way to serve your favorite biscuits at a cookout.
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Smoked Biscuits are a delightful twist on traditional biscuits, infusing them with a subtle smoky flavor that pairs perfectly with a wide range of dishes, whether served alongside barbecue food, soups, or enjoyed on their own. If you’re hosting a backyard cookout or simply looking for something fun to smoke, this recipe is for you.
The infusion of smoky flavor adds a unique and savory element to the biscuits, which enhances the overall taste experience. Smoking your biscuits also creates a golden brown crust on the biscuits which makes them look even more tasty. I was a skeptic before I tried it, but they’re actually really good!
What are Smoked Biscuits?
Smoked biscuits are a variation of traditional biscuits that are smoked on the pellet grill to infuse them with a smoky flavor. They are typically made using a standard biscuit dough recipe, with the addition of a smoky element during the cooking process.
- Self-rising flour – You can use all-purpose flour if you want to keep it easy, but I’ve found that self-rising flour produces the best biscuits.
- Baking powder – Make sure your baking powder is fresh and less than 6 months old.
- Baking soda – If you don’t have baking soda, you can increase the amount of baking powder but this may give a different texture
- Sugar – You can leave out the sugar if you want, it just gives a slight boost of sweetness.
- Cold Unsalted Butter – The butter needs to be very cold so it forms pockets in the dough, which is what makes them flaky and tender.
- Buttermilk – I always use buttermilk for biscuits, it provides the best results.
- Smoker – I use a Z Grills 700 series smoker for most of my smoking, though I also have a Traeger grill. You can use whatever smoker you have – they all work the same.
- Wood pellets – There are many types of pellets available. If you’ve already got pellets in your smoker, use whatever you have.
What Smokers We Use
Did you know that Traeger created the original wood-pellet grill? The Pro Series 22 is the one most people choose because it’s compact, yet has plenty of space for cooking. You can use any type of wood pellets you like. See the Traeger Series 22 Grill on Amazon.
How to Make Smoked Biscuits
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Add the cold butter to the bowl and use a pastry cutter or fork to cut the butter into the dry ingredients, until the mixture resembles rough gravel.
Pour the cold buttermilk into the mixture and stir gently until a dough starts to form.
Transfer the dough onto a lightly floured surface and bring it together with your hands. Pat the dough into a rectangle and fold the ends in over each other. Turn the dough 90 degrees and pat back into a rectangle. Repeat the folding process two more times.
Finally, pat the dough into a 1/2-inch thick rectangle. Cut out the biscuits with a 2 1/2” biscuit cutter. Do not twist the biscuit cutter, just press down and pull up. Cut out as many biscuits as you can, then gather the remaining dough, press back to 1/2” thick and cut more.
Freeze the biscuits for 15 minutes while you preheat the smoker to 300° F.
Arrange the biscuits in a cast iron pan or on butcher paper. Brush the tops with buttermilk.
When the smoker is ready, place the cast iron pan or biscuits on butcher paper on the grate and smoke the biscuits for 45 minutes or until golden brown.
Let cool for 5 before serving.
What Pellets to Use for the Smoker?
You’ll also need pellets for your smoker, if you’ve got a pellet grill like we do. Pellets come in many different types that you can choose from. I like to use hickory wood, or cherry wood pellets for mine. They also have a bourbon wood pellet that’s very good. My friend Todd swears by the Jack Daniel’s Tennessee Whiskey pellets.
Additional Helpful Tips
- Ensure all ingredients are at the proper temperature. The butter should be cold and the buttermilk should be cold as well. This helps create flaky biscuits.
- Do not overmix the dough. Stir until just combined, as overmixing can lead to tough biscuits. The dough should be slightly sticky but manageable.
- If the dough feels too wet, you can add a small amount of additional flour, a tablespoon at a time, until it reaches the right consistency. Be careful not to add too much flour, as it can make the biscuits dry.
How to Store
Once the smoked biscuits have completely cooled, store them in an airtight container or a resealable bag at room temperature. This is ideal for short-term storage of up to 2 days.
Refrigerator: If you want to extend the shelf life of the smoked biscuits, you can store them in the refrigerator. Place them in an airtight container or wrap them tightly with plastic wrap to prevent moisture loss. Smoked biscuits stored in the refrigerator can stay fresh for up to 4-5 days.
Freezer: When properly stored, smoked biscuits can be kept in the freezer for up to 3 months without significant loss in quality. It is important to wrap them tightly or use airtight containers to minimize exposure to air and prevent freezer burn.
Frequently Asked Questions
Can I make the dough ahead of time and bake it later?
It’s best to bake the biscuits immediately after preparing the dough. Biscuit dough doesn’t hold up well if stored in the refrigerator, as it may lose its leavening power and result in a less desirable texture.
Can I reheat the smoked biscuits?
Yes, you can reheat the smoked biscuits in a preheated oven at a low temperature until warmed through. This helps restore their freshness and fluffiness.
How do I prevent the biscuits from spreading too much during baking?
To prevent excessive spreading, make sure the butter is cold and properly incorporated into the dough. Avoid overmixing the dough and handle it gently when shaping the biscuits.
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Easy Smoked Biscuits
- 2 cups (250 g) self-rising flour spooned & leveled
- 1 teaspoon (4 g) baking powder
- 1/4 teaspoon (1 g) baking soda
- 1/2 teaspoon (3 g) salt
- 1 teaspoon (4 g) sugar
- 1/2 cup (114 g) cold unsalted butter cubed
- 3/4 cup (177 ml) cold buttermilk plus more for the tops of the biscuits
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Add the cold butter to the bowl and use a pastry cutter or fork to cut the butter into the dry ingredients, until the mixture resembles rough gravel.
- Pour the cold buttermilk into the mixture and stir gently until a dough starts to form.
- Transfer the dough onto a lightly floured surface and bring it together with your hands. Pat the dough into a rectangle and fold the ends in over each other. Turn the dough 90 degrees and pat back into a rectangle. Repeat the folding process two more times.
- Finally, pat the dough into a 1/2-inch thick rectangle. Cut out the biscuits with a 2 1/2” biscuit cutter. Do not twist the biscuit cutter, just press down and pull up. Cut out as many biscuits as you can, then gather the remaining dough, press back to 1/2” thick and cut more.
- Freeze the biscuits for 15 minutes while you preheat the smoker to 300° F.
- Arrange the biscuits in a cast iron pan. Brush the tops with buttermilk.
- When the smoker is ready, place the cast iron pan on the grate and smoke the biscuits for 45 minutes or until golden brown.
- Let cool for 5 before serving.
Laura is a passionate home cook and grill enthusiast who has spent years perfecting her culinary skills, with a particular focus on grilling techniques and flavor combinations. Her fascination with the grill, smoke, and the mouthwatering results they produce has led her on an exciting journey to discover the best methods for grilling delicious and unforgettable meals.