Biscuits on a wood stove
Editors Note: Article Originally published on Lehman’s Country Life
I spoke with a customer recently about her wood heating stove and how she used it to cook on during the
most recent ice storm and power outage in Kentucky where she lives. (Funny, I mentioned my Aunt lives in Morgantown KY, and she said she lives not far from there.)
She owns a Resolute Acclaim from Vermont Castings. She said, “It worked great for making biscuits. I purchased 2 stove top thermometers from Lehman’s and put one on the top of the stove and the other on the Dutch Oven I was using to cook with.”
Here are a few tips she’d like to pass along:
- The wood that you’re burning needs to be fully seasoned, no wet or moisture-laden wood.
- The temp of the stove needs to be 500-550 degrees for baking biscuits.
- Use a stove pipe thermometer on the top of the stove as well as on the top of your Dutch oven to ensure the temp is kept even.
- For baking time refer to your favorite recipe.
- Absolutely NO PEEKING into the Dutch oven while the biscuits are baking.
Her daughter thought these were the best biscuits she’s ever made.