A baking stone often produces a crispier, firmer crust on breads and other baked goods and helps them brown evenly. You can use a baking stone to cook biscuits for better-than-usual results. The trick to getting the stone to produce a firm crust is heating it in the oven while you prepare the recipe. Setting the biscuit dough on a hot stone will cook the bottoms more quickly. When the biscuits are finished baking, pull the stone out of the oven and use it to keep them warm until it's time to eat.
Turn the oven to 450 degrees Fahrenheit. Place the baking stone in the oven to heat up while you make the dough.
Mix together the flour, baking powder and salt in the bowl.
Grate the chilled butter into the flour mixture, and stir to combine. The dough will look like sticky crumbs.
Pour the milk into the dough slowly. Stir to incorporate it into the flour/butter mixture. The dough will become sticky, and there shouldn't be any loose flour.
Sprinkle some flour on a counter top, and roll the biscuit dough out into a circle that is 1/2 inch thick. Use the cutter or glass to cut circles. If you don't want to roll out the biscuit dough, use a tablespoon measure to scoop out the dough.
Pull the baking stone out of the oven, and drop the dough onto it or place the cut circles on it. Place the biscuits 1 inch apart or right against each other.
Slide the stone into the oven again, and bake biscuits for 15 minutes, until they are golden. Serve the biscuits while still warm.
Freeze the butter for 20 minutes before you make the biscuits to make it extra cold.