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Easy Baked Breakfast Biscuits

Prep Time

15 Minutes

Cook Time

12 Minutes

Effort

Pellets

Pecan

No need to go out for a delicious breakfast, create a better version of biscuits in your backyard. Slather jam for a sweet treat or douse with homemade gravy for a down-home dish.

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 2 Cup all-purpose flour

  • 3 Tablespoon baking powder

  • 1/2 Teaspoon salt

  • 1/2 Cup cold butter, cut into cubes or solid vegetable shortening, chilled

  • 3/4 Cup milk

  • 1 As Needed butter

  • 1 As Needed Jam or Jelly

Steps

  • 1

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

    Grill500 ˚F

  • 2

    In a mixing bowl, whisk together the flour, baking powder, and salt.

    Ingredients

    • 2 Cup all-purpose flour

    • 3 Tablespoon baking powder

    • 1/2 Teaspoon salt

  • 3

    Cut in the butter with a pastry blender or two knives until the mixture resembles bread crumbs.

    Ingredients

    • 1/2 Cup cold butter, cut into cubes or solid vegetable shortening, chilled

  • 4

    Pour in the milk and stir just until you have a soft dough. Add a bit more milk if needed. Do not overmix or the biscuits will be tough.

    Ingredients

    • 3/4 Cup milk

  • 5

    Tip the dough onto a lightly floured surface and gently knead with floured hands until it comes together. Pat into a disk about 1/2” thick. Flour a round cookie or biscuit cutter and cut (don't twist the cutter) into biscuits. Transfer to an ungreased cookie sheet, preferably one that's air-insulated. Reroll the dough scraps. (Note: Biscuits from rerolled dough won't be quite as tender.)
  • 6

    Put the baking sheet on the grill grate and bake the biscuits until risen and golden brown, 10 to 12 minutes, depending on how hot your grill is.

    Grill500 ˚F

  • 7

    Serve warm with butter and/or jam, if desired. Best when freshly made. Enjoy!

    Ingredients

    • 1 As Needed butter

    • 1 As Needed Jam or Jelly

Cooking Notes

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