Smoked Biscuits
Flaky Smoked Biscuits are going to rock your world! These mile-high biscuits are light, flaky, and with a kiss of smoke, they're so crazy good - just pass the butter and dig in!
Prep Time1 hour hr
Cook Time15 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Appetizers
Cuisine: American
Keyword: biscuits, breads, smoked, smoked biscuits, smoker
Servings: 12 biscuits
Calories: 313kcal
Author: Chef Jenn
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup butter salted, very cold
- 1 cup whole milk
- 1/3 cup sour cream
Combine the flour, baking powder, and salt in a large bowl.
Mix the milk and sour cream in another bowl.
Work the very cold butter cubes into the flour with your hands. You want to squish the butter so that it is flat and about the size of a shelled pecan or almond. Pea-sized is too small to create big, flaky layers.
Stir in the milk-sour cream mixture with a spoon to create a shaggy dough. The dough should be tacky but not sticky. You may need to add a touch more milk to work in all the flour.
Turn the dough out onto a very clean counter and pat the dough into a 1-inch thick rectangle.
Fold the rectangle in half and then cut the dough in half with a bench scraper or large knife. Stack the cut halves on top of each other then pat it down into a 1-inch thick rectangle.
Repeat the process: make a rectangle, fold it in half, cut it, stack it, and pat it down into a rectangle, 3 more times.
Cut the biscuits out of your 1-inch thick rectangle. Don't twist the biscuit cutter as you cut or that'll seal the edges of the biscuit and you won't get flaky layers.
Place the biscuits into the fridge for about 20 minutes to get good and cold.
Fire your smoker up to 425-F then smoke the biscuits on a parchment paper-lined baking sheet for about 15 minutes or until they are golden brown on top.
Serve with butter and honey and enjoy!
Chef Jenn's Tips
- Warm butter is your enemy when making biscuits. Keep it as cold as possible. The butter chunks will melt and expand (steam) when baking to create flaky layers.
- If your kitchen is warm, pop the flour in the fridge for an hour to get nice and cold before making the biscuit dough.
- No sour cream? No problem - add a touch of heavy cream if you have it. You need 1 1/3 cups of liquid (possibly a touch more depending on your flour measuring) in total.
- It is the folding and cutting that creates the layers. It takes a bit of time, but it so worth it and creates the most amazing flaky pellet smoker biscuits.
- Cut the biscuits with a thin metal biscuit cutter. Twisting while you cut the biscuits will ruin your efforts to get flaky biscuits.
- Don't skip refrigerating the biscuits before smoking - everything should be cold cold cold to give your flaky layers the best chance.
Serving: 1biscuit | Calories: 313kcal | Carbohydrates: 33g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 432mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 545IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg