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°.
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. You may use any grill safe pan with a solid bottom.
Mix 3/4 cup buttermilk into the dry mix. 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.
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 in fine.
If you don't have buttermilk, you can substitute by adding 2 teaspoons of vinegar or lemon juice to 3/4 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.
Trouble Shooting Tips
If one area is burnt on the bottom, you have a hot spot on the grill the 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.
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