Baking these Dutch Oven Biscuits over an open fire creates a warm, smoky, and absolutely delicious take on a breakfast staple.
This recipe is part of our series with chef, traveler, speaker, storyteller and TV Host Jay Ducote.
INGREDIENTS
Yields 8 biscuits
2 cups AP flour
1 Tbsp baking powder
3/4 tsp salt
1 ½ tsp sugar
3 Tbsp cold butter
3 Tbsp cold bacon fat
3/4 cups buttermilk
Butter, honey, and jam for serving
INSTRUCTIONS
Preheat dutch oven to 450°F by placing it on a hot coal bed with lid on.
Mix dry ingredients together in a large bowl. Cut in bacon fat and butter with knives or pastry blender until pea- to walnut-size pieces. Stir in buttermilk until the dough looks shaggy.
Transfer to a floured work surface and knead just slightly until it comes together. Pat dough out 3/4 inches thick.
Remove dutch oven from the coals.
Cut biscuits using a 2½” round cutter, patting out scraps until all the dough is used.
Arrange biscuits in a greased (use more bacon fat) camp dutch oven so they're touching but not scrunched. Cover with lid and place over hot coals. Cover the lid with a few scoops of coals.
Cook biscuits until they're browned and puffed, 8-10 minutes.
Remove pot from fire and uncover. Serve biscuits with butter, honey, and jam.
