These Grilled Garlic Butter Biscuits are the easiest thing, EVER. We used refrigerated biscuits and my favorite garlic bread seasoning mix to make these, and they are excellent next to almost any main dish or plate of pasta.
Traeger Garlic Butter Biscuits
These biscuits are so easy they really don’t even require a recipe. It feels silly, writing this all out, but maybe you are like me and never considered biscuits as a base for your garlic bread before so I’m here to blow your mind a little at how simple and delicious these actually are.
For this recipe I picked up a can of refrigerated biscuit dough. If you have a favorite homemade buttermilk biscuit recipe you’d rather use, by all means – get your hands dirty and make biscuits while the sun shines. Same with the garlic butter mixture. If you don’t have the Johnny’s Garlic Spread Seasoning, but you do have a homemade garlic bread spread you’d rather use. Do it!
I’m not the boss of you. The basic principles still apply and the recipe should still work without a hitch.
Make some homemade Zuppa Toscana to dunk these biscuits in!
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Grilled Garlic Butter Biscuits shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Refrigerated Buttermilk Biscuit Dough
- Salted butter
- Johnny’s Garlic Spread Seasoning
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How to make Garlic Butter Biscuits on the grill
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Fire up your pellet grill to 350°F.
Melt the butter and mix in the garlic spread seasoning. Pour half of it into the baking dish. Place the biscuits inside (it is okay if they are touching) and brush the tops with more of the garlic butter. Reserve some garlic butter for after though!
Put the biscuits on the grill over indirect heat. If you don’t have an upper rack and if things are prone to burning on the bottom on your grill, put these on an inverted high-sided cake pan to create some more space between the fire and the bottom of the biscuits.
Bake for 15-20 minutes, or until they are golden brown and fully cooked.
Brush with the rest of the garlic butter.
Serve warm with a big plate of spaghetti. Or whatever you want.
Seve with our Spaghetti and Meat Sauce
Traeger Garlic Butter Biscuits FAQ
Wait – did you just share a “recipe” for something this simple?
Yup. I did. It took me 40+ years to figure this out, so maybe some of you haven’t done this yet either. 😉
Can you prep these ahead of time?
This recipe is so easy, you don’t need to prep ahead. Also, the refrigerated dough is best baked right after it is opened.
What’s the best way to store and reheat leftovers?
I like to throw any leftover biscuits in a big freezer baggie and then reheat them in the air fryer.
Try our Homemade Bolognese sauce too!
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- 1 tube refrigerated buttermilk biscuits
- 1/2 cup salted butter
- 1 1/2 tablespoons Johnny's Garlic Spread
- Preheat your pellet grill to 350°F.
- Melt the butter in the microwave in 10 second spurts until it is melted.
- Mix in the Johnny's Garlic Spread until it is fully combined.
- Pour half of the butter mixture into the bottom of your baking dish. I like a 9x9 for this recipe, which isn't pictured but actually works better. 😉
- Brush the tops of the biscuits with some of the remaining garlic butter, but reserve some for brushing it on after they are cooked.
- Bake the biscuits on the pellet grill for 15-20 minutes, or until they are golden brown on top and have risen and cooked all the way through. If you aren't sure, use a good instant read thermometer and remove them when the internal temperature reaches 205–210°F.
- Remove from the grill and brush with the remaining garlic butter.
- Serve hot.
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Amount Per Serving: Calories: 131Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 135mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 1g
Nutrition data provided here is only an estimate.
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.