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.
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Everybody, including me, is searching for more grilled side dishes. Grill biscuits go with almost any grilled meal. They have a great grilled taste on top of that buttermilk biscuit texture. Everybody will love them.
We all have extra space on the grill for an easy side like this—a very nice standard biscuit. All you need to do was turn down the heat and rotate the pan. The grill temperature goes nicely with most chicken and pork recipes.
Uses everyday pantry ingredients. You can use my biscuit, your biscuit recipe, or even refrigerated biscuits. It's easy to make as few or as many as you want.
Serve with almost any grilled meal, like Grilled Whole Chicken without Spatchcocking, Grilled Steak, Grilled Pork Tenderloin, Grilled Pork Chops, Grilled Boneless Ribs, or Grilled Fish.
And don't forget to check out some other grilled side dishes, like Grilled Pineapple, Grilled Peaches, Grilled Stuffed Tomatoes, Grilled Carrots, or Grilled Baked Potatoes without Foil.
🥣Ingredients
- Flour—all-purpose flour
- Baking powder
- Salt
- Butter
- Buttermilk—or substitute
👨🍳How to cook biscuits on a grill
- Preheat the grill to 400°-450°.
- Prepare a cast iron skillet coated with oil.
- Combine flour, baking powder, and salt. Mix well. Cut in butter, then mix in buttermilk.
- Make 8 drop biscuits in the prepared pan.
- Rotate the pan every 5-6 minutes until nicely brown—about 15-18 minutes.
✔️Tips
- 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.
- 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°. Not the same.
- I use a 10-inch cast iron pan for this, but any solid bottom grill pan or griddle would work.
- Cast iron is preferred since it will distribute the heat well and hot spots on the grill will have less effect.
❓FAQs
f you don't have buttermilk, you can substitute by adding 2 teaspoons of vinegar or lemon juice to ¾ cup of milk and let it sit for a few minutes.
Yes, the method will be the same, but the timing will vary by the size and thickness of the biscuits. Use color and internal temperature to test for doneness.
While we usually cook biscuits by color, if you are unsure, use an instant-read thermometer. The suggested internal temperature is 200°-210°.
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
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°.
Combine 2 cups flour, 1 tablespoon baking powder, and 1 teaspoon salt. Mix well. Using the fork, cut in 6 tablespoons of butter.
Brush a cast-iron skillet with 1-2 teaspoons of oil. You may use any grill-safe pan with a solid bottom but cast iron is preferred and will minimize the effect of hot spots on the grill.
Mix ¾ cup buttermilk into dry. Mix until moist and do not over mix.
Using a large tablespoon heaped with dough, make eight biscuits and place them in a pan.
Place on grill over medium heat. Rotate the pan every 5-6 minutes.
Cook until browning nicely—about 15-18 minutes, but somewhat variable due to the grill and pan. If unsure, you can check for an internal temperature 200°-210° with an instant read thermometer
Recipe
Grilled Biscuits
Ingredients
- 2 cups AP flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons butter
- ¾ cup buttermilk
Instructions
- 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°.
- Combine 2 cups flour, 1 tablespoon baking powder, and 1 teaspoon salt. Mix well. Using the fork, cut in 6 tablespoons of butter.
- Brush a cast-iron skillet with 1-2 teaspoons of oil. You may use any grill-safe pan with a solid bottom, but cast iron is preferred and will minimize the effect of hot spots on the grill.
- Mix ¾ cup buttermilk into dry. Mix until moist and do not over-mix.
- Using a large tablespoon heaped with dough, make eight biscuits and place them in a pan.
- Place on grill over medium heat. Rotate the pan every 5-6 minutes.
- Cook until browning nicely—about 15-18 minutes, but somewhat variable due to the grill and pan. If unsure, you can check for an internal temperature of 200°-210° with an instant-read thermometer
Your Own Private Notes
Recipe Notes
Pro Tips
- I have provided my own buttermilk biscuit recipe from a 1972 Betty Crocker cookbook, but you may use any biscuit recipe.
- I like to use my 10-inch cast-iron skillet for this recipe but any solid bottom grill pan or griddle should work. Cast iron will help even out hot spots on the grill.
- If you don't have buttermilk, you can substitute by adding 2 teaspoons of vinegar or lemon juice to ¾ cup of milk and let it sit for a few minutes.
- You should know your grill enough to know any hot spots. Avoid those for this recipe.
- Use a grill surface temperature of 400°-450°.
- Cook until golden brown, which will vary by the pan and grill. A cooked biscuit should have an internal temperature of 200° to 210°.
Trouble Shooting Tips
- If one area is burnt on the bottom, you have a hot spot on the grill that you should avoid in the future.
- If you cook at too high of a temperature, the outside will get done, but the inside will not be done.
- If the size of your biscuits is too large, the outside will get done, but the inside will not be done.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's note: Originally Published June 1, 2011. Updated with expanded options, refreshed photos, a slight update to technique to reflect current practice, and a table of contents to help navigation.
debbie
Do you move them in the pan or just let them cook without flipping them? I don't remember
Dan Mikesell AKA DrDan
Hi Debbie,
Welcome to the blog.
The pan is rotated since most grills will have hot spots. No flipping or moving them around in the pan. Just moving the pan around some.
Dan
Deb Ward
We are experiencing heat in the 90’s and my sweet hubby brought home some of the sweetest strawberries. Too hot to make biscuits in the oven so can’t wait to try making these‼️ Thanks for sharing. 🙂👍
Heather
Made these last night for dessert. Added some cinnamon and 1/3 cup white sugar. I Used 1/4 cup of butter (instead of the oil) and cut into the flour mixture before adding the wet. I used two square pans lined with foil and placed them on the top rack of the BBQ. These are wonderful turned into Strawberry short cakes for after supper. Thank You for the recipe and I will be useing it again.
DrDan
Hi Heather,
Thanks for the note. Sounds like a good use of a basic recipe.
Dan
Pam
I can't resist homemade biscuits - they look terrific (and so does the chicken down below).