Our Favorite Brick Oven Recipes

Brick ovens are for much more than just pizzas. With an outdoor oven, you can recreate all of your favorite recipes with a new twist! Check out Bonnie’s favorites by category or view her latest creations.

Skillet Buttermilk Biscuits

1 ½ C all-purpose flour
1 T baking powder
½ tsp baking soda
¼ tsp salt
2 T cold butter
¾ C buttermilk
¼ C additional flour

Sift dry ingredients into a bowl.
Cut cold butter into mixture using a pastry cutter or fingertips until mixture looks crumbly.
Add buttermilk and stir briefly with a fork until just combined.
Place dough on lightly floured surface and squeeze top and sides of dough together creating a disk shape.
Fold dough in half, mold into disk shape, repeat process of folding/molding two times.
Roll or pat dough about 3/4 to 1 inch thick.
Using a 2-inch round cutler, cut biscuits, cutting straight down.
Avoid twisting motion!
Re-roll remaining dough to continue cutting out biscuits.
Place biscuits into a warm lightly oiled 9-inch cast iron skillet.
Tops can be brushed with milk, buttermilk or butter to the tops to brown during baking.
Bake in brick oven at 450° for 10-12 minutes.
Rotate skillet several times during baking process for even browning on biscuit tops.
Best served warm!

Notes

I use only real buttermilk for this recipe. The flavor is much better!
Use extra buttermilk up by simply making more batches of biscuits and freezing them.
To freeze biscuits, just place cut out biscuits on a parchment lined cookie dough tray and put in freezer 1-2 hours or until biscuits are completely frozen. Then place in an airtight container or plastic sealed bag and store in freezer until you are ready to bake.
Bake frozen biscuits toward from of brick oven and bake about 10 more minutes at 425° until biscuits are done.

Our Favorite Brick Oven Recipes

Skillet Buttermilk Biscuits

Ingredients

Instructions

Notes

Latest Recipes

Stromboli

Peach Cobbler

Chili

Sweet Corn

Recipes by Category