Mmm sausage biscuits sounded so good..yesterday. Currently I'm in the middle of renovating the kitchen at the house. Which means the refrigerator and stove are in the living while I tile(screwup) the floor. In the past I've used this method in the oven with great results. I decided yesterday (and also this morning) to give this a shot on the kettle. I made a few adjustments to the cook this time that benefited the biscuits and gave me more space. Yesterday I had the stone on the grate and the pan kinda tilted which worked out ok. The biscuits took a tad bit longer than the sausage. So today I modified the setup. Placing the charcoal baskets on the grate and pizza stone on top of that to do two things. Bring the biscuits closer to the lid for heat to radiate down and it gave me just the right amount of room for the cast iron pan to lay flat on the grate.
The stone gives the biscuits that really nice crispy bottom without burning. For the record I bought flaky grands and store bought sausage. There is a biscuit recipe I want to try from a cook at work. Hers are fantastic and hopefully she will give me the recipe.
Enough typing here's the results!
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Topic: Son of a biscuit! (Read 1798 times)
