Smoked Apple Butter with Buttermilk Biscuits

Cook Time

180 mins

Cooking Method






Prep Time

30 mins




All-Purpose Flour + Additional for Forming Dough

2 tbsp Baking Powder

Butter for Serving (Optional)

Butter, Unsalted, Cold, Cubed

Buttermilk, Divided

Gala Apples

1 tsp Honey

1 Lemon

Louisiana Grills Tennessee Apple Butter Rub

1 tsp Salt

1 cup Sugar

4 cups Water

Cooking Instructions

Nothing highlights the versatility of cooking on your pellet grill better than Smoked Apple Butter with Buttermilk Biscuits. Sweet, smoky and velvety, the apple butter is made right on the grill alongside flaky and moist buttermilk biscuits. The apples are infused with wood-fired flavor then pureed until smooth for a mouthwatering spread with the perfect balance of sweetness and depth. Serve alongside buttery golden brown biscuits, then save the leftovers to fold into sauces or glaze roasted meats.

Apple Butter Ingredients

Buttermilk Biscuit Ingredients

  • 2 ½ cups All-Purpose Flour + Additional for Forming Dough
  • 2 tbsp Baking Powder
  • 1 tsp Salt
  • 1 tsp Louisiana Grills Tennessee Apple Butter Rub
  • ½ cup Butter, Unsalted, Cold, Cubed
  • 1 cup + 2 tbsp Buttermilk, Divided
  • 1 tsp Honey
  • Butter for Serving (optional)

Note: It is recommended to use New England Apple Hardwood Pellets with this recipe.

  1. Fire up your Louisiana Grill and preheat to 400° F. If using a gas or charcoal grill, set heat to medium-high heat.
  2. Core and halve the apples. Place apples skin-side down on a sheet tray and season with Tennessee Apple Butter and set aside.
  3. In a cast iron pot, combine the apple cores with the juice and zest from one lemon. Cover the mixture with water, transfer to the grill and bring to a boil. Reduce heat to 225° F. Place the apples directly on the grill grate (skin-side down) and cook for 1 hour.
  4. After 1 hour, remove cast iron pot from the grill. Strain liquid, discard cores, return liquid to pot, and whisk in sugar. Cover with lid and return to grill. Allow to simmer for another hour.
  5. Add smoked apples to the pot and continue to simmer for 20 minutes. Remove pot from grill and purée apple mixture in a blender. Pour apple purée back into pot and return to grill. Increase heat to 375° F and simmer for 20 minutes. Remove from grill and allow to cool slightly.
  6. Increase heat on grill to 425° F. To prepare the biscuit dough, add flour, baking powder, salt and Tennessee Apple Butter to a food processor. Pulse until combined. Process on high and add cubed butter until coarse crumbs form.
  7. Transfer mixture to a large bowl and form a well in the middle. Pour 1 cup of buttermilk and 1 teaspoon of honey on top. Stir everything until combined, being careful not to overwork the dough.
  8. Turn dough out onto a lightly floured work surface and gently form it into a rectangle. Fold one side into the center, then the other side. Turn the dough 90 degrees and gently flatten. Repeat the fold once more.
  9. Gently roll with rolling pin until ½ inch thick. Cut into 2-inch circles using a glass or a metal biscuit cutter. Arrange biscuits in a ring in a 12-inch cast-iron skillet and brush each biscuit with remaining buttermilk.
  10. Place pan on grill, cover, and bake for 15 to 20 minutes, or until biscuits are golden brown on top. Serve warm with extra butter and apple butter.

Special Tools

  • Apple Corer or Metal Spoon
  • Basting Brush
  • Blender
  • Cast Iron Pot or Dutch Oven
  • Cast iron Skillet (12”)
  • Food Processor
  • Glass or Biscuit Cutter
  • Lemon Zester
  • Mixing Bowl
  • Rolling Pin
  • Sharp Knife
  • Sheet Tray
  • Strainer or Slotted Spoon
  • Whisk


Try this Apple Butter Recipe as a sauce replacement for the next time you smoke pork ribs.

Diet Info

  • Flexible Dieting