Campfire Dutch Oven Biscuits
Indulge in the rustic charm of Campfire Dutch Oven Biscuits, baked to perfection over an open flame. Perfect for outdoor enthusiasts.
Equipment
- iron skillet
Ingredients
- 4 tbsp and 1½ teaspoons active dry yeast
- ½ cup warm water
- ½ cup honey
- ¼ cup peanut oil
- 2 cups buttermilk or sour milk
- 5 cups all-purpose flour
- ½ cup baking soda
- 3 tsp baking powder
- 1 tsp salt
- Butter, or cooking spray,
Instructions
- In a medium bowl, combine yeast and warm water; let stand for 10 minutes.
- Stir in honey, oil, and buttermilk.
- Combine flour, baking soda, baking powder, and salt in a large bowl. Add wet ingredients and stir together to form a ball. Turn out onto a floured work surface and knead lightly for 2 minutes.
- Roll dough to ½ inch thick and cut into 2-inch-round biscuits.
- Place a 2- or 3-inch-deep cast-iron skillet with a lid, or a Dutch oven with a lid, in the fire separately until they’re hot but not red. Grease the bottom of the skillet or oven with lard, butter, or cooking spray, and sprinkle with a bit of flour. Place biscuits inside, touching, and brush the tops with fat, butter, or oil. Cover.
- Rake out a thin bed of coals and set the skillet or oven on coals. Cover the lid with a thick layer of coals.
- Bake in the fire for 10 to 15 minutes, checking for doneness after 7 minutes.
- The biscuits can alternatively be baked, uncovered, in a conventional oven at 450°F for 12 to 15 minutes.