See Also: Breads · Breakfast and Brunch
Buttermilk Biscuits on Baking Stone
From Dorothy McNett's recipes at www.dorothymcnett.com. If you own a pizza/baking stone, try baking these on it for a change. You will need a pizza peel to slip the biscuit circle onto the hot stone.
3 cups all purpose unbleached flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon fine or semi-coarse sea salt
1/4 - 1/2 teaspoon dried herbs, as desired
1/2 cup unsalted butter, chilled
3/4 cup buttermilk
drizzles of extra virgin olive oil, or infused oils
Place pizza stone on bottom rack of oven and remove the top racks so that they will not be in your way! Preheat oven to 450 degrees. (It may take longer than usual, due to the pizza stone.) In meantime, prepare biscuits. In food processor with steel chopping blade in place whirl the flour, soda, cream of tartar, salt and herbs to mix thoroughly. Add the butter and pulse to cut the butter into small chunks, about the size of large peas. Quickly add the buttermilk so that the mixture is stiff, not sticky. Remove to counter and with a little flour on your hands and on the counter, GENTLY knead about 10 times to form a nice ball of dough. Sprinkle a bit of cornmeal over a pizza peel and gently roll or pat out the dough on the peel to about 3/4 inch thickness, either a square or circle shape. With sharp knife or a dough cutter, make serving sized slits in dough but not cutting all the way through. Drizzle with a tiny bit of oil, if desired. When oven is hot, slip the mass off of the peel onto the hot stone. Bake about 12-18 minutes, or until nicely browned. Use peel to remove and allow to cool slightly. YUM!
Recipe created 2010-03-02.
