android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
menu-arrow-down gift-certificate-icon

Jamie Purviance

Smoked Cheddar and Chive Biscuits

  • People

    Serves 6 to 8

  • Prep Time

    20 mins

  • Grilling Time

    20 mins

People
Serves 6 to 8
Prep Time
20 mins
Grilling Time
20 mins

the Ingredients

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

Special Equipment

  • Weber Gourmet BBQ System Pizza Stone
  • 12-inch cast-iron skillet or round baking pan or Weber Gourmet BBQ System Griddle
  • 2½-inch biscuit cutter

Instructions

  • 01 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.
  • 02 Lightly butter a 12-inch cast-iron skillet or round baking pan or griddle with some of the melted butter.
  • 03 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.
  • 04 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.
  • 05 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.
Ingredients
Instructions

let's Gear up

Recommended Tools