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Buttermilk Biscuits
1-1/4 cup all purpose flour
1/3 tablespoon salt
1-1/2 tablespoons sugar
3 tablespoons lard
2 tablespoons baking powder
2 tablespoons Crisco
½ tablespoons baking soda
1 cup chilled buttermilk
Sift flour, baking powder, baking soda and salt into a large glass bowl.
Repeat three times. Blend in lard and Crisco with a large fork until a
coarse mixture is formed. Ad buttermilk and blend in until dough becomes
sticky. Pour dough onto a bread board or lightly floured counter and knead
approximately 6 times. Lightly roll out dough to ½ inch thickness and cut
into 3 inch with a cutter. Place cut out biscuits on a cookie or baking
sheet. Start your Traeger and switch to “High” Place sheet on grill and
cook for approximately 10 minutes or until biscuits are light brown in
color. Serve hot. Makes 8 three inch biscuits.
Recommended pellets: Oak, Hickory, Maple or Cherry
Café’ Latte Brownies
6
squares Baker’s unsweetened baking chocolate
3 eggs
1-1/2 cubes butter (approximately ¾ cup)
¼ cup water
1 tablespoon instant coffee
1 cup granulated sugar
1 teaspoon vanilla
¼ ground cinnamon
¼ teaspoon salt
1 cup light brown sugar, firmly packed
½ cup almonds, chopped or sliced
Start your Traeger and switch to “High”. In 9 inch square high temperature
resistant glass baking pan, grease pan with butter and line with foil.
Grease foil as well. Over low stove heat, melt chocolate and butter,
adding in water and instant coffee. Stir all ingredients until thoroughly
mixed. With an electric mixer beat in sugar, eggs and vanilla. Add flour,
almonds, cinnamon and salt. Beat until well blended and pour into baking
pan. Place on grill and bake for approximately 35-45 minutes, or until
toothpick inserted in middle comes out clean. Do not over bake. Remove and
allow to cool. Cut into squares.
Recommended pellets: Oak, Hickory, Maple or Cherry. |
