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Fall and Winter are prime times to bake items that compliment our seasonal soups and stews. We’ve come across this old world style Drop Biscuit recipe and modified it a bit for the Big Green Egg.
We’ve got a small Big Green Egg that loves to hover at 400F with ease and decided to put it to use.
Tools: Big Green Egg or other BBQ cooker that can maintain constant 400F indirect temperatures. Lodge cast iron biscuit pan.
Cooker Temp: 400F, indirect heat.
Baking Directions: After making the dough, cut small 1/8″ thick pads of butter and set one pad into each void on the baking pan. Put equal parts of dough into each void on top of the butter. Be as consistent as possible and use up all of the dough – because it doesn’t keep well. Set the now filled iron pan into the preheated cooker and close the lid. Check the biscuits after 15 minutes and then again at 20 minutes. You will begin to see the biscuits brown slightly where they contact the cast iron. When they are sufficiently brown, pull them out and rest them. The biscuits should be somewhat crumbly and soft, but when given a slight turn in the baking pan, spin easily. (cooking times may vary with each grill – keep checking on them)
Lodge Logic Cast Iron Drop Biscuit Pan
2 cups unbleached all-purpose four
2 teaspoons baking powder
1 teaspoon sugar
¾ teaspoon table salt
½ teaspoon baking soda
1 cup buttermilk, chilled
8 tablespoons (1 stick) unsalted butter, melted and slightly cooled (and additional butter for the pan)
Victorine Valley Farms Butter Flavored Olive Oil (for drizzling)
Option: Feel free to add herbs of your choice to the biscuits as well.
- Wisk the flour, baking powder, sugar, salt, and baking soda together in a large bowl.
- Mix the buttermilk and melted butter (8 tablespoons) together in a separate bowl.
- Combine the buttermilk mixture with the dry ingredients and stir with a rubber spatula until incorporated and batter pulls away from the sides of the bowl.
Thanks to Victorine Valley Farms for providing the wonderful local Olive Oils for our recipes. Products can be ordered on their website here…www.victorinevalley.com
This is a Caribbean style Jerk BBQ Rub – and it’s a good one. I’ve just tried it on chicken and thought I’d pass along what I did.
I make a brine out of it first…
1/2 Gallon Water
1 -4lb. Chicken, Whole
6 Tbsp – The Jerk
4 Tbsp -Light Brown Sugar
Let the chicken sit for 4 hours then pull it out & dry it off. Season with more The Jerk and wait until it melts into the meat. Remember to use the smallest container possible to brine your meats – less water means more intense results.
Grill or BBQ at 275F to 325F until done.
Remove the chicken from the cooker when the breast temps 160F
I’ll be experimenting more with this BBQ Rub in the future, but for now it will be a top choice for flavor packed chicken.