It’s time for some tasty flaky biscuits on the grill with these easy to follow photo instructions. Grill on and enjoy a biscuit on me.
Editor’s note: Originally Published June 1, 2011. Last Updated September 1, 2018, with re-written and expanded text, re-edited photos, a slight update to technique to reflect current practice and a couple of dog pictures.
I have been on the search for grilled sides, and I have tried this several times, but I now have it right. The answer was quite simple. All I needed to do was turn down the heat and rotate the pan. Dah…
I’m a biscuit guy. Show me a great biscuit, and I will follow you home. But in a “cooking for two” household, they are just darn convenient. You can keep the ingredients and whip up a fresh bread side dish is minutes instead of buying a nice loaf and having it go to waste.
I almost always have extra space on the grill for an easy side like this. A very nice standard biscuit.
Recipe Notes for Grilled Biscuits
Use any drop biscuit recipe you want. I went with a simple one from an old Betty Crocker Cookbook that I have used for years. I tend to bump up the baking powder a bit for more lift.
Grill temperature is important. You usually think of doing biscuits at a high temperature in the oven. But high in the oven is 425 while high on a grill is usually 550 to 700 degrees. Not the same.
So biscuits are not doable on a high grill but works fine in the 400-450 range which is what I define as a medium grill. This is where I cook pork and chicken but not beef.
I tend to use a 10 inch cast iron pan for this but any solid bottom grill pan would work.
Note on the buttermilk: You can use fresh or dried buttermilk which is what I do, or you can substitute for the buttermilk with 1 cup warm milk with 1-2 teaspoons vinegar added and set for 5 – 10 minutes.
If the grill is not already on, preheat to medium which is a grill surface temperature of 400-450. If the grill is on, then adjust the temperature to 400-450 degrees.
First combine 2 cups flour, 1 tablespoon baking powder, and 1 teaspoon salt. Mix well. Using the fork, cut in 6 tablespoons butter.
Brush a cast iron skillet with 1-2 teaspoons of oil.
Mix 3/4 cup buttermilk into dry. Mix until moist.
Using a large tablespoon heaping with dough, make eight biscuits and place in pan.
Place on grill over medium heat. Rotate pan after 5-6 minutes.
Cook until browning nicely 15-18 minutes but somewhat variable due to the grill and pan.
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Originally Published June 1, 2011.
Last Updated September 1, 2018.