Grilled Buttermilk Biscuits (South Carolina Style) | Arteflame

Introduction

There is a distinct magic in the moment you pull a hot biscuit off the grill—steam rising into the cool air, carrying the scent of toasted butter and a whisper of wood smoke. These South Carolina Grilled Buttermilk Biscuits offer a crunchier, golden-brown exterior than their oven-baked cousins, protecting a pillowy, tender heart. It is a sensory experience that brings back memories of slow, porch-sitting Sunday mornings where time seems to stand still and the food is the focus.

Why You Will Love This Recipe

This method transforms a humble side dish into the star of the show. I love it because the Arteflame grill adds a rustic, savory dimension that an indoor oven simply cannot replicate. It connects you to the roots of cooking with fire while keeping your kitchen cool. Whether you are serving them with sweet strawberry jam or rich savory gravy, they are undeniably authentic and always a crowd-pleaser.

Kitchen Wisdom

• Keep It Cold: The key to distinct, flaky layers is frozen butter. Grate it directly into the flour so it creates steam pockets when it hits the hot griddle.
• The "Oven" Effect: Since you are cooking from the bottom up, using a basting dome is non-negotiable to trap heat and ensure the centers bake fully before the bottoms burn.

Easy Substitutions

If you find yourself out of buttermilk, do not panic. You can easily make your own "sour milk" by adding a tablespoon of lemon juice or white vinegar to a cup of regular milk and letting it sit for five minutes. For a dairy-free version, use a plant-based butter stick and almond milk combined with vinegar.

Ingredients

The Biscuit Dough

• 2 cups Self-rising flour (White Lily recommended for authenticity)
• 1/4 cup Unsalted butter, frozen or very cold
• 1 cup Whole buttermilk, chilled
• 1 tbsp Granulated sugar (optional, for browning)
• 1/4 tsp Baking soda

For Grilling

• 2 tbsp Butter, melted (for brushing)
• Cornmeal or extra flour (for dusting the grill surface)

Instructions

Step 1: Prepare the Arteflame

1. Fire up your Arteflame grill about 20 minutes before you plan to cook. You want to establish a solid bed of coals.
2. Aim for a medium-heat zone on the flat cooktop. You do not want the surface scorching hot, as this will burn the bottoms before the centers are cooked.
3. Clean the cooktop surface well and lightly oil it to season.

Step 2: Mix the Dry Ingredients

1. In a large mixing bowl, sift together the self-rising flour, sugar, and baking soda. Sifting creates a lighter, airier biscuit, which is essential for that South Carolina style.
2. Using a box grater, grate the frozen butter directly into the flour mixture.
3. Toss the butter shreds gently with the flour so they are coated and distributed evenly. This technique ensures flaky layers.

Step 3: Form the Dough

1. Make a well in the center of the flour mixture and pour in the cold buttermilk.
2. Stir gently with a wooden spoon or spatula just until the dough comes together. Do not overmix; the dough should look shaggy and slightly sticky.
3. Turn the dough out onto a lightly floured surface. Fold the dough over itself 3 or 4 times to create layers, then pat it down gently to about 1-inch thickness.

Step 4: Cut and Grill

1. Using a flour-dusted biscuit cutter, press straight down (do not twist) to cut out your biscuits. Re-roll scraps gently if necessary.
2. Move to the grill. Brush the designated cooking area with a little melted butter or sprinkle with cornmeal to prevent sticking.
3. Place the biscuits on the medium-heat zone of the flat top.
4. Cover the biscuits with a basting dome or a large metal bowl. This captures the heat and creates an "oven" effect to help them rise.
5. Cook for 5–7 minutes, then remove the dome, flip the biscuits, cover again, and cook for another 4–6 minutes until golden brown and cooked through.

Tips

The secret to the perfect grilled biscuit lies in temperature control and handling the dough with care. First and foremost, keep your ingredients cold. The butter must be solid when it hits the heat of the Arteflame; as it melts during cooking, it releases steam which creates those coveted flaky layers. If you are cooking on a hot day, keep the cut biscuits in the fridge until the very moment they go on the grill.

When utilizing the Arteflame, managing the heat zones is critical. If the cooktop is too hot, elevate the biscuits by placing a wire cooling rack on the flat top and baking the biscuits on the rack under the dome. This prevents the bottoms from charring while allowing the convection heat to cook the interiors. Alternatively, you can bake these inside a cast-iron skillet placed on the flat top for a more traditional crust.

Variations

While the classic buttermilk biscuit is a masterpiece on its own, the versatility of the Arteflame allows for creative savory and sweet twists. Adjusting the ingredients slightly can transform this side dish into a main attraction or a dessert. Here are a few ways to customize your dough:

• Savory Cheddar & Chive: Fold in 1/2 cup of shredded sharp cheddar cheese and 2 tablespoons of chopped fresh chives during the mixing step.
• Bacon & Black Pepper: Add 1/4 cup of cooked, crumbled bacon bits and a heavy teaspoon of cracked black pepper for a smoky kick.
• Sweet Honey Butter: Omit the savory herbs and brush the finished biscuits with a mixture of honey and melted butter immediately after pulling them off the grill.
• Herbed Garlic: Mix 1 teaspoon of garlic powder into the dry mix and brush the finished biscuits with parsley-infused butter.
• Skillet Cake Style: Instead of cutting individual rounds, press the entire dough into a buttered cast-iron skillet and slice it like a pie after grilling.

Best pairings

South Carolina Grilled Buttermilk Biscuits are the ultimate vehicle for rich, savory flavors. Their sturdy texture and fluffy interior make them ideal for soaking up sauces and juices from other grilled meats. Because they are cooked alongside your main course on the Arteflame, they absorb the ambient aromas of the feast, tying the meal together seamlessly.

• Pulled Pork: The classic choice. Split the biscuit and pile high with vinegar-based BBQ pulled pork and coleslaw.
• Grilled Sausage Gravy: Use the flat top to make a sausage gravy in a skillet and ladle it generously over the open-faced biscuits.
• Brisket Burnt Ends: The buttery flavor of the biscuit balances the intense smokiness and bark of beef brisket.
• Lowcountry Boil: Serve these on the side of a shrimp and sausage boil to sop up the spicy garlic butter broth.

Conclusion

Mastering South Carolina Grilled Buttermilk Biscuits on the Arteflame changes the way you view outdoor baking. It proves that the grill is not reserved solely for steaks and burgers, but is a versatile tool capable of producing delicate, bakery-quality breads. The process requires a bit of attention to heat management, but the reward is a batch of biscuits with a unique character—crisp edges, a pillowy heart, and a trace of wood smoke that speaks to the soul of Southern cooking.

Gather your ingredients, fire up the grill, and invite your friends and family to experience a true Southern comfort food reinvented. Once you taste a biscuit fresh off the flat top, steaming in the cool air, you may never go back to using the kitchen oven again.