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!
Servings: 12 biscuits
Calories: 313kcal
Ingredients
- 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
Instructions
- 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!
Notes
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.
Nutrition
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