Some meals just go better with biscuits. Chicken is one of those meals that pairs beautifully with little dandys. And this recipe was so delicious that I had to feature it as the main recipe in this week’s newsletter, instead of the chicken. The best part is, you can bake them on your Pizza Stone right on the grill!
Heat grill to 500°F. Place the pizza stone on the grill to warm.
In large bowl whisk together flour, baking powder, kosher salt and garlic powder. Add butter, coating in flour. Working quickly, rub butter between fingertips until roughly half the butter is coarsely blended and half remains in large pieces, about ¾ inch in diameter.
Make a well in center of flour mixture. Add buttermilk all at once. With a large spoon stir your mixture quickly, until it is just blended and begins to mass and form a sticky dough. (If dough appears dry, add 1 to 2 tbsp. additional buttermilk.)
Immediately turn the dough onto a generously floured surface. Using floured hands, knead briskly 8 to 10 times until a cohesive ball of dough forms. Gently flatten dough with hands to even thickness. Using floured rolling pin, lightly roll the dough to ½-inch thickness.
Flour a 2 ½- or 3-inch biscuit cutter or a similar sized drinking glass will do. Stamp out some rounds and place them on a plate to take out to your
heated pizza stone. Brush the tops with melted butter, then sprinkle with the shredded cheese.
Arrange the rounds on your pizza stone and turn off whatever burners you need to for indirect cooking. You do not want direct heat for these puppies. Bake your biscuits for 8 to 12 minutes or until crusty and golden brown. Remove them from the grill and serve hot.
For added flavour add some of the cheese right into the dough! You can also add…