Buttermilk Biscuits

Name: Buttermilk Biscuits
Cuisine: Sides &amp; Appetizers
Ingredients: 1 ½ cups of salted butter, very cold; 4 cups flour, plus ¼ more for dusting; 1 tbsp baking powder; 2 tsp baking soda; 2 tsp salt; 2 ¼ cups whole fat buttermilk; Optional- 1 cup shredded cheese; convEGGtor; Skillet - Cast Iron - Pre Seasoned 14"/36 cm; Silicone Dough Pizza Mat; Rolling Pin

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Cuisine

Sides & Appetizers

Golden brown and delicious and a mile high of flaky layers - these buttermilk biscuits made on a Big Green Egg have the perfect light smoky flavor that adds a unique twist to classic southern biscuits, making them a delicious and memorable treat.

Ingredients

1 ½ cups of salted butter, very cold
4 cups flour, plus ¼ more for dusting
1 tbsp baking powder
2 tsp baking soda
2 tsp salt
2 ¼ cups whole fat buttermilk
Optional- 1 cup shredded cheese

Equipment

convEGGtor
Skillet - Cast Iron - Pre Seasoned 14"/36 cm
Silicone Dough Pizza Mat
Rolling Pin

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Directions

Stabilize the big green egg set up for indirect baking at 400⁰ F/200⁰ C, 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.
In a large mixing bowl combine the dry ingredients
Grate the butter into the dry ingredients, stirring it in every 1/2 stick to prevent the butter from sticking together again
Knead in the buttermilk until just combined
Pour out onto a dusted surface and do a double book fold to create the flaky layers

Double Book Fold Method

Prepare the dough. Roll it gently into a rough rectangle about 1-inch thick.
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.
Turn the dough. Give the dough a quarter turn, so the folded seam is facing horizontally.
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.
Final steps. After this fold, gently press or roll out the dough to your desired thickness (about 1 ½ in for biscuits).
Cut the biscuits into 3 in x 3 in squares to avoid any waste
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
Enjoy!

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Buttermilk Biscuits

Category

Cuisine

Ingredients

Equipment

Directions

Double Book Fold Method

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