Dutch Oven Biscuits
Nothing is better a camp than Dutch Oven Biscuits! Whether you slather them in butter and jam, cover them in gravy, or have your eggs and bacon on them fresh hot biscuits just make a day at camp that much better. When I’m camping or visiting the lake I’ll admit to cheating a little bit when it comes to making my biscuits, I follow Betty Crocker’s BisQuick Biscuit Recipe. This recipe makes a fine biscuit, it might not be totally scratch made, but when I’m out in the woods their ease is appreciated, besides the real star of the show is my 12-Quart Dutch Oven from Camp Chef!
Before I start the dough I start my coals (Dutch Oven cooking is all about the preparation!) and preheat the lid. My Dutch Oven Table (also from Camp Chef. . .are you detecting a trend yet?) makes this a snap, it is so nice to be up and out of the dirt. As you can see from my picture plenty of top heat is the key. I shoot for a 3:1 top to bottom ratio on the coals.
Using Parchment Paper
I like to use Parchment Paper when I bake in my DO. It makes lifting the biscuits out of the DO a snap, eases clean up, and eliminates sticking. The tricky part of baking in a DO is the timing. I give the biscuits at least 10 minutes and then start checking them for doneness. I love to see that nice golden brown color on top.
Give them a try next time you are camping! Biscuits are the perfect things to make the leap to baking in a Dutch Oven. Remember this versatile piece of gear is much more than just a heavy pot, and you aren’t limited to only soups and stews.
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