Dutch Oven Biscuits (Oven or Campfire)
To make biscuits in a Dutch oven, preheat a 10 or 12 inch Dutch oven at 450°F, add a tablespoon of butter, set 8 to 10 cut biscuits inside touching each other, and bake covered for 10 minutes, then uncovered for 8 to 10 minutes until golden. The hot cast iron gives the bottoms a crisp crust and the sides rise tall. At camp, use about 8 briquettes underneath and 16 to 18 on the lid.
Ingredients (8 to 10 Biscuits)
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp sugar
- 8 Tbsp (1 stick) very cold butter, plus 1 Tbsp for the pot
- 3/4 cup cold buttermilk (or milk with 2 tsp lemon juice)
- 2 Tbsp melted butter for brushing
Instructions (Home Oven)
- Heat the pot. Put the empty Dutch oven, with its lid, in the oven and heat to 450°F for 20 minutes.
- Mix the dry ingredients. Whisk the flour, baking powder, baking soda, salt, and sugar.
- Cut in the butter. Grate or cube the cold butter and rub it in until the pieces are about the size of peas.
- Add the buttermilk. Stir with a fork just until a shaggy dough forms. Don’t overmix.
- Fold and cut. Pat the dough to 1 inch thick, fold it in half, and pat it out again. Do this 3 times for flaky layers. Cut 2.5-inch rounds and press straight down without twisting.
- Bake. Carefully take out the hot pot, melt 1 tablespoon of butter in it, and arrange the biscuits so they touch. Brush the tops with melted butter. Cover and bake for 10 minutes, then uncover and bake for 8 to 10 minutes more until golden.
Campfire Version
Light about 26 briquettes. Preheat a 12-inch camp oven over 8 briquettes with the lid on for 10 minutes. Add the butter and biscuits, cover, and put 16 to 18 briquettes on the lid. Bake for 18 to 22 minutes, turning the oven and lid a quarter turn halfway through. Check at 15 minutes, because the bottoms brown fast. More heat tips are in how to use a Dutch oven camping.
Baking Guide
| Setup | Heat | Time |
|---|---|---|
| Home oven, preheated pot | 450°F | 10 min covered + 8 to 10 min uncovered |
| 12-inch camp oven | 8 coals below, 16 to 18 on the lid | 18 to 22 min |
| Canned refrigerator biscuits | 375°F, or the same coal setup | 15 to 18 min |
Tips for Tall, Flaky Biscuits
- Keep the butter and buttermilk cold. Cold butter makes steam pockets, and those make the layers.
- Don’t twist the cutter. Twisting seals the edges and stops the rise.
- Pack the biscuits close together so they push each other up, not out.
- If the bottoms burn, set a small wire rack or a sheet of parchment in the pot, or use less bottom heat.
Frequently Asked Questions
Do I need to preheat the Dutch oven for biscuits?
Yes. A hot pot gives a crisp bottom and a quick rise. Use oven mitts, because the handles and lid get very hot.
Can I bake biscuits in an enameled Dutch oven?
Yes, but heat it at 450°F only if the knob is rated for that temperature. Some older plastic knobs are not. See can Dutch ovens go in the oven.
What goes well with Dutch oven biscuits?
Sausage gravy, chili, or stew. They also make a quick topping for Dutch oven cobbler, or serve them alongside Dutch oven roast chicken.