Dutch Oven Biscuits Recipe

Next time you head out camping, try this Dutch Oven Biscuits recipe in the morning, and you'll be quite popular in camp.

Dutch Oven Biscuits

Fire-tinged rolls make a trail-made meal complete.

Karen Keb

Content Tools

Coals above and below the Dutch oven cook this Dutch Oven Biscuits recipe to perfection.

Dutch Oven Biscuits

4 tablespoons plus 11⁄2 teaspoons active dry yeast
1⁄2 cup warm water
1⁄2 cup honey
1⁄4 cup vegetable oil
2 cups buttermilk
5 cups all-purpose flour
1⁄2 teaspoon baking soda
4 teaspoons baking powder
1 teaspoon salt

In medium bowl, combine yeast and warm water; let stand for 10 minutes.

Stir in honey, oil and buttermilk.

In large bowl, combine flour, baking soda, baking powder and salt. Add wet ingredients and stir together to form ball. Turn out onto floured surface and knead lightly for 2 minutes.

Roll dough to 1⁄2-inch thickness and cut into 2-inch round biscuits.

Place 2- or 3-inch-deep cast-iron skillet with lid, or Dutch oven with lid, in the fire separately until skillet or oven is hot and lid is very hot but not red. Grease bottom of skillet or oven with lard, butter or cooking spray, and sprinkle with a little flour. Place biscuits inside and brush tops with lard, butter or oil. Cover.

Rake out a thin bed of coals and set skillet or oven on coals. Cover lid with a thick layer of coals.

Bake, covered, in fire for 10 to 15 minutes, checking for doneness after 7 minutes. Yields 3 dozen biscuits.

NOTE: Refrigerate unused dough; biscuits can alternatively be baked, uncovered, in a conventional oven at 450°F for 12 to 15 minutes.