By Traeger Kitchen
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.
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|2 Cup||all-purpose flour|
|3 Tablespoon||baking powder|
|1/2 Cup||cold butter, cut into cubes or solid vegetable shortening, chilled|
|1 As Needed||butter|
|1 As Needed||Jam or Jelly|
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
In a mixing bowl, whisk together the flour, baking powder, and salt.
2 Cup all-purpose flour
3 Tablespoon baking powder
1/2 Teaspoon Salt
Cut in the butter with a pastry blender or two knives until the mixture resembles bread crumbs.
1/2 Cup cold butter, cut into cubes or solid vegetable shortening, chilled
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.
3/4 Cup milk
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.)
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.
450 ˚F / 232 ˚C
Serve warm with butter and/or jam, if desired. Best when freshly made. Enjoy!
1 As Needed butter
1 As Needed Jam or Jelly