Dutch ovens are a versatile-enabling cooks to have homemade biscuits in their backyard, around a campfire or in the comfort of your home’s kitchen. When baking biscuits outside, the charcoal briquettes must be carefully used to avoid any burnt fingers or worse-biscuits. Once a secure location has been found outside, place the Dutch oven on top of the lit coals with the lid off.

Instructions for baking biscuits in a Dutch oven outside

In a medium bowl, combine the following ingredients 1 ½ Cups of flour, 2 tsp. baking powder, 1 ½ tsp granulated sugar, ¼ tsp salt. With a butter knife, cut in a ½ cup butter (sliced into pieces) into the flour mixture. Try not to over work it too much or your biscuits will be tough. Add ½ cup buttermilk; stir just enough to mix it.

Place the dough into a floured surface and roll out to about ½ inches thick. Using a 2 inch biscuit cutter, (or empty, washed tuna can) and cut biscuits out of the rolled dough.

Place the cut biscuits into a greased round *cake pan (optional. You can bake directly in the Dutch over, I find baking id a cake pan makes the clean up easier. Also-make sure the cake pan will fit into your Dutch oven.)

With long handled tongs, lift the round cake pan filled with biscuits into the hot Dutch oven. With a sturdy lid-lifter, place the Dutch iron lid onto the pot. With the long handled tongs, place 4-5 hot coals on the top of the Dutch oven lid to create uniform baking. If you oven is between 400-450 degrees it should only take 10-15 minutes for the biscuits to cook. When the biscuits are done, use the lid-lifter to remove the hot coals off the lid and place the lid where no one will be burnt.

Baking biscuits in a Dutch oven indoors

Using the same recipe as above, preheat your oven to 450 degrees; place the cut biscuits in a well greased Dutch oven. My favorite trick is to save the fat from cooked bacon in the refrigerator and use the fat to grease a biscuit pan. Not only does it keep the biscuits from burning, it adds a smoky flavor that you do not get from cooking indoors. The biscuits should require the same 10-15 minutes baking time indoors, but I would recommend checking them around 9 minutes to verify how your oven cooks (times vary with different ovens).

Fun and done spoon biscuit recipe

When you need a quick biscuit to serve and do not want to take the time to roll and cut them out- this is the way to make them. Preheat oven to 400 degrees. In a medium bowl, combine 2 cups of flour, 2 tsp baking cream, ¼ tsp salt, ½ cup mayonnaise, ½ cup buttermilk. Stir just until mixed. Grease the Dutch oven well, and then drop biscuit batter with a large spoon into the Dutch oven. It is okay for the biscuit batter to touch, but you only want a single layer of dropped biscuits in the Dutch oven. Once your pan is full. Place the lid on top and bake for 10-12 minutes.

Cheese biscuit recipe

Camping and “roughing it” does not mean you have to go without delicious food. This recipe takes a little prep time before you leave on your camping trip, but it is well worth it later. In a zip lock bag, combine 2 cups flour, 2 tsp. baking powder, 1 tsp granulated sugar, 1 cup dried milk, ¼ tsp salt, ½ tsp onion powder, ¼ tsp garlic salt, pinch of cayenne and pinch of black pepper. Seal the bag and set aside. In a second quart size zip lock bag combine ¼ cup vegetable oil, 1 cup cheddar cheese 1/2 cup minced green onions, and 1 cup water (this bag must be refrigerated). When you are ready to bake the biscuits, pour the contents of the quart sized bag into the bag of dry ingredients and knead the plastic bag until combined. Using a spoon, drop the biscuits into the seasoned Dutch oven and bake following the directions above.


The complete book of Dutch oven cooking by J. Wayne Fears
Cooking the Dutch oven way by Woody Woodruff


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