It’s getting a little cooler outside so I want to show you how to make the best Dutch oven biscuits ever! This is my friend, Kathleen’s recipe with a little tweaking on my part. When we go to dinner at Kathleen and Brent’s, she will ask me if I want bread or biscuits. It’s hard because she makes the best artisan bread, but I usually say biscuits. These are so light, flaky and yet moist in the center. I have to say, you do not even need butter or jam with them. But of course, my husband always likes jam. He likes any and all berry jams to be exact. Oh my gosh, my mouth is watering for these as I write this post.
I love this recipe because they can be made from scratch to go with just about any meal. I’m sure the pioneers made biscuits a lot!
Dutch Oven Biscuits
- 4 teaspoons SAF instant yeast
- 1/4 cup sugar
- 1 teaspoon baking soda
- 2 cups buttermilk
- 5 cups flour I can use white or freshly ground whole wheat
- 1/2 cup warm water
- 1 cup butter softened
- I dump everything in a large bowl in the order shown above and use a Danish whisk and then use my hands. I add more flour as needed. I sprinkle flour on the counter and knead the dough quickly and roll out to 1/2 inch thick. I use a cookie or biscuit cutter. Grease a cookie sheet or Dutch oven. Bake in the house at 425 degrees for 12-15 minutes. If you use a 6-quart Dutch oven outside to bake them use 10 briquettes on the bottom and 14 briquettes on the lid or top. Bake for 10 minutes or until lightly browned.
Like I said above, these biscuits are so light, flaky and yet moist in the center!
Here’s the kind of Danish whisk I use: Danish Dough Hand Whisk / Mixer 11″ or 14″
- butter and jam
- butter and honey
- egg and bacon
- fried egg
- poached eggs
- pizza sauce, cheese, and pepperoni
- sausage and gravy
- ham and cheese
- sausage, egg and cheese
- egg and cheese
I would love to add more ideas on how to use Dutch oven biscuits if you have some tips. Let’s teach the world to cook from scratch and eat at home.
This is my favorite Lodge Dutch Oven