By Chef Eric Gephart

Cheddar Scallion Biscuits

Serves: 6 people
Cook Time: 0 - 30 min


  • Main

Chef Eric Recipe


  1. 01

    Stabilize your grill at 425°F and set up for an indirect cook.

  2. 02

    Sift the dry ingredients together.



    • 2 cups All-purpose Flour
    • 2 1/2 teaspoons Baking Powder
    • 1/2 teaspoon Salt
  4. 04

    Using a box grater, cut the cold butter and lard into your dry mix, then use a or pastry cutter or 2 knives to cut in the fat into the dry mix.

  5. 05

    Add the cheddar and scallions to the mix, then slowly incorporate the wet mix into the dry mix. Mix all until a dough is formed.

  6. 06

    Turn the mixture out on a slightly floured cutting board. Round the dough and kneed lightly and fold the dough in half several times, then shape ½ inch thick.

  7. 07

    With a straight push down, use a biscuit cutter and cut out as many biscuits as you can, combining the scraps to get a few more.

  8. 08

    Slightly grease a cast iron pan and place the biscuits in the pan with the edges slightly touching for a higher rise. Place the pan in the center of the grill and close the dome. Cook for 12 minutes until you have an even rise and fluffy layers.

  9. 09

    Remove from the grill and enjoy!