Few things beat a warm Southern biscuit, and this version takes comfort food straight to the smoker. Instead of baking them traditionally, these biscuits soak up gentle wood smoke, giving them a subtle campfire depth without losing their soft, cloud-like crumb.
They’re simple enough for a weekday morning but impressive enough to serve alongside ribs, brisket, or a holiday spread. If you’ve never smoked bread before, biscuits are one of the easiest ways to introduce that rich, savory aroma into something familiar.
The dough comes together fast, and the smoke level is totally customizable—light and mild or deeply flavored depending on the wood you choose. Hickory adds a punch, pecan stays smooth, and apple wood is perfect if you want something lightly sweet.
Ingredients
- 2.25 cup all-purpose flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1 tsp fine ground kosher salt
- 6 tbsp cold unsalted butter, cubed
- 1 cup cold buttermilk
- 0.5 tsp baking soda
- 2 tbsp melted butter for brushing
Instructions
- Prepare the Smoker or OvenPreheat to 400°F with mild wood (pecan or apple). Use indirect heat.
- Make the DoughIn a large bowl, whisk flour, sugar, baking powder, and salt. Cut in the cold butter using fingers or a pastry cutter until pea-sized crumbs form. Stir baking soda into the buttermilk, then pour into the flour mixture. Mix gently until a soft dough forms—do NOT overwork.
- Shape the BiscuitsTurn dough onto a lightly floured surface. Fold it over itself 4–5 times to create layers. Pat into a 1-inch-thick slab. Cut biscuits with a round cutter, rerolling scraps as needed.
- CookBrush the tops with melted butter. Place biscuits in a hot cast-iron skillet or on a parchment-lined pan. Smoke or bake 14–18 minutes until tall, golden, and lightly crisp on top.
- FinishBrush again with melted butter while warm. Serve alongside smoked meats, breakfast plates, or drizzled with honey.