Buttermilk Biscuits

Directions

1. Stabilize the Big Green Egg set up for indirect baking at 400⁰ F/200⁰C, be sure to allow it to run until there is no visible smoke coming out of the vents so the flavor compliments the biscuits without overpowering them.

2. In a large mixing bowl combine the dry ingredients
3. Grate the butter into the dry ingredients, stirring it in every 1/2 stick to prevent the butter from sticking together again
4. Knead in the buttermilk until just combined
5. Pour out onto a dusted surface and do a double book fold to create the flaky layers

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1. Prepare the dough. Roll it gently into a rough rectangle about 1-inch thick.

2. First fold (the “book” fold). Starting at one long edge of the dough, fold the dough towards the center, just about halfway. Then, take the other long edge and fold it over the first fold, like closing the two covers of a book. You should now have a dough rectangle that’s half its original length.

3. Turn the dough. Give the dough a quarter turn, so the folded seam is facing horizontally.

4. Second fold (the second “book” fold). Repeat the same process. fold one edge of the dough towards the center, then fold the other edge over it, like you're closing a book again.

5. Final steps. After this fold, gently press or roll out the dough to your desired thickness (about 1 ½ in for biscuits).

6. Cut the biscuits into 3 in x 3 in squares to avoid any waste
7. Place them into the greased cast iron skillet (or baking sheet) about ¼ in apart and bake for 12-15 minutes, or until golden brown
8. Enjoy!