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A few months ago, I decided biscuit didn’t need to be round. I know, a revelation, right. They don’t. They can be square, or even nice little triangles. Heck they can be dropped from a spoon, patted out and cut into perfect circles, or even hearts.

But out in the country on our little homestead, I try to make really good food – easy.

So one day I planned on making cornbread, but didn’t have any cornmeal milled, and didn’t feel like dragging out the mill to make any, so I made biscuits. In the cast iron skillet, just like I would cornbread. They turned out perfect! And oh so easy!

Here’s a variation of those biscuits I made for our ribs the other night. Remember, round biscuits…not necessary. Go forth and munch a triangle biscuit! You’ll be glad you did!

Rustic BBQ Biscuits are just regular biscuits, with the similar spices that were in my beans, and on my ribs.


Dice up 1/2 an onion, add 1 tablespoon of cayenne, 1 tablespoon of paprika, 1 tablespoon of chili powder, 1 tablespoon of diced garlic and about a tablespoon of brown sugar. When making the beans, I didn’t use chili powder because Ranch Style Beans already has ample amounts. But I wanted a little bit of that same flavor to go into the biscuits.

Because this recipe is all about easy, I used Bisquick. I used the recipe on the back but made a batch and a half because I wanted to fill up my cast iron skillet.


Mix up your ingredients really good and make sure there’s no brown sugar lumps.


You’re supposed to use milk in the recipe, and since I’m making a batch and a half, I used a whole cup of milk. In all my cooking, I use powdered milk. But I wanted these to be super rich. So I added two tablespoons of butter, and heated it all up.


I decided at the last minute to make them even richer.


Mmmmm. Cheese. I used all I had, but if I had had more, I would have put in a whole cup.

Mix that up good too.


Make a well in your dry ingredients and pour in your buttered milk.


Now, I’ll tell ya, I’ve been making bread forever. I’ve learned a trick or two about flour, and how it likes to rest.

It does. It’s lazy like that.

But it’s also a part of the work it does. When flour meets liquid, it starts absorbing. What looks loose and wet and difficult to manage, turns into a soft and workable dough if you let it sit for awhile. So, mix up the liquid into the dry ingredients and it’s going to look sloppy.


Then, let it rest.


It’ll rise as it sits. That’ll give you a chance to prepare your skillet.

Heat up a couple of tablespoons of bacon grease in your skillet and let it get hot in the oven.


It’ll get hot, and melt, then you need to swirl it around on the bottom and sides.


Now pour your risen, rested, lazy biscuits in the pan.


Immediately you’re gonna hear some sizzling. That’s good stuff happening right there. While it’s doing that, spread your dough around.


Pop it in the oven until it’s brown. I have to turn my pan around about half way through because my oven heats crooked. So you might check yours about half way through. No one wants to eat half cooked biscuits.

Then, when the time is up, what do you get?



In a skillet.

Amazing. Cheesy. BBQ. Biscuits.


In triangles.