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Smoked Cheddar and Chive Biscuits

Jamie Purviance

Difficulty: Medium
  • People

    Serves 6 to 8

  • Prep Time

    20 mins

  • Grilling Time

    20 mins

Ingredients
Instructions

the Ingredients

Wa R58
  • Completed step 3 tablespoons unsalted butter, melted and cooled, divided
  • Completed step 2¼ cups all-purpose flour, plus more for dusting
  • Completed step 1½ cup grated smoked cheddar cheese (about 5 ounces)
  • Completed step 3 tablespoons solid vegetable shortening
  • Completed step 1 tablespoon baking powder
  • Completed step 1 tablespoon granulated sugar
  • Completed step 1 teaspoon kosher salt
  • Completed step 1 cup whole milk
  • Completed step ¼ cup minced fresh chives

Special Equipment

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Prepare the grill for direct cooking over medium heat (350º to 450ºF) using the Weber Gourmet BBQ System Cooking Grate. Set the Weber Gourmet BBQ System Pizza Stone in the grate opening and preheat for 20 minutes.
    Prepare the grill for cooking over medium heat (400°F) and preheat a Weber Gourmet BBQ System Pizza Stone.
    Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a Weber Gourmet BBQ System Pizza Stone.
  • Lightly butter a 12-inch cast-iron skillet or round baking pan or griddle with some of the melted butter.
  • In a food processor fitted with a metal blade, combine the flour, cheese, shortening, baking powder, sugar, and salt. Pulse until the cheese and shortening have been cut into small, coarse bits that are coated with flour. Transfer the mixture to a large bowl. Using a fork, stir in the milk and chives to form a somewhat sticky, but coherent dough. Turn the dough onto a lightly floured, dry work surface. With floured hands, gently gather the dough into a flattened ball and pat it into a 10-inch circle. For tender biscuits, use a light touch and do not use a rolling pin.
  • Use a 2½-inch round biscuit cutter to cut the dough into biscuits. Gather the remaining scraps of dough, pat the dough into a circle of the same thickness as the first, and cut out more biscuits, handling the dough as little as possible. Transfer the biscuits to the buttered skillet, leaving a little space between them, and brush with the remaining melted butter.
  • Set the skillet on the pizza stone and cook the biscuits over direct medium heat, with the lid closed, until lightly browned and firm to the touch, about 20 minutes. Transfer the skillet to a cooling rack and cool for 5 minutes. Serve warm.
    Set the skillet on the pizza stone and cook the biscuits over medium heat, with the lid closed, until lightly browned and firm to the touch, about 20 minutes. Transfer the skillet to a cooling rack and cool for 5 minutes. Serve warm.

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