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Dutch Oven Biscuits
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 12 people
  • 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
  1. 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.
Recipe Notes

Like I said above, these biscuits are so light, flaky and yet moist in the center!