Baking Powder Biscuits - on the grill!

I was flipping through our Traeger (smoker/bbq) cookbook and saw some tasty looking baking powder biscuits.  I had all the ingredients so gave them a shot.  Someone clearly didn't proof the recipe, because I think there was at least one cup of flour missing.  The dough was like soup, and there was NO way anyone could knead it, let alone stop it from running all over the counter on to the floor.  I added just over a cup of flour to get a better consistancy, and we were back on track.

I couldn't find my round cookie cutter, so instead I just shaped the finished dough in to a rectangle and cut in to eight squares. 

If you have similar issues with the dough being too runny, just gradually add more flour to the dough until it holds together.

Better Buttermilk Biscuits, Traeger Grill Recipes

1 1/4 c. all purpose flour
1 tsp salt
1-1/2 Tbsp sugar
3 Tbsp lard
2 Tbsp baking powder
2 Tbsp shortening
½ tsp baking soda
1 c. chilled buttermilk

Sift flour, sugar, baking powder, salt and baking soda into mixing bowl. Sift mixture 3 times. Add lard and shortening to flour mixture; blend in with pastry blender or large fork until mixture has texture of corn meal. Add buttermilk and stir until a sticky dough forms. Pour dough out onto lightly floured surface and knead 6 to 7 times.

Roll dough out to ½-inch thickness; cut into 3-inch biscuits with cookie cutter. Place biscuits on cookie sheet. Start Traeger grill on Smoke with lid open until fire is established (about 5 minutes) allow grill to pre-heat for 10 minutes; switch to High (450ºF on thermostat). Place cookie sheet on grill’ close lid and cook 10 to 12 minutes or until biscuits are golden brown in color. Serve hot.

Makes: 8 (3-inch) biscuits.

Biscuits with Sausage Patties and Gravy

Tickling daddy works up a big appetite so I made the family a classic American dish, or as I like to call it, a truck stop dish.  It was fairly easy to prepare although it took slightly longer than the 30 minutes the recipe promised.  But, I know that the next time I make it I can probably whip it out under 30 minutes now that I know what I'm doing.

This is a great, hearty meal for a cold day.  And if you don't have a circle cutter for the biscuits, do what I did.  Shape the dough in to a rectangle and cut in to eight equal square shaped biscuits.  No one says biscuits have to be round!

Biscuits with Sausage Patties and Gravy, courtesy of America's Test Kitchen 30 Minute Meals
Serves 4
2 1/4c. flour

2 tsp sugar

2 tsp baking powder

salt and pepper

1 1/2c. heavy cream

1 tsp ground fennel seed

1 tsp dried sage

1 - 1 lb package bulk sausage meat

2 Tbsp veggie oil

3 c. whole milk

Adjust oven rack to upper-middle position and heat to 450.  Line cookie sheet with parchment or silpat.

Whisk 2 cups flour, sugar, baking powder, and 1/2 tsp salt together in bowl.  Stir in cream until dough forms.  Place dough on lightly floured surface and make a ball. Knead dough briefly until smooth and pat in to 3/4" thick circle (or rectangle if cutting in to squares with knife), and cut out eight total biscuits using a 2 1/2" biscuit cutter. Transfer biscuits to prepared baking sheet and bake until golden, about 15 minutes.

While biscuits bake, whisk remaining flour, fennel, sage, and 1 1/2 tsp pepper in small bowl.  Pat sausage in to eight 2 1/2" round patties an dcook in large nonstick skillet over medium heat until browned.  About 3 min per side.  Transfer to plate, leaving fat in pan.

Add oil to skillet and stire in flour mix. Stir constantly until flour is absorbed, about 1 min. Slowly whisk in milk and bring to boil.  Return patties to skillet and simmer over medium heat until gravy is thickened and patties are cooked through, about 5 min.  Season gravy with salt.

Split biscuits open, top with sausage patties and gravy and replace top half of biscuit.