Striving for good food in the great outdoors- the pioneer way.

Sunday, September 25, 2011

Buttermilk Biscuits- The Big Batch

This is a repeat recipe from one we've featured on this blog before- the only difference is doubling the batch and cooking them in the 14" Dutch oven.  Served up with sausage gravy, this was one excellent camping breakfast dish!  We made 13 big biscuits (we used a mug as a biscuit cutter).  Each person only needed 1 biscuit.  You could use a smaller cutter to make more.

Big Batch Buttermilk Biscuits
14" Dutch Oven
22 coals on top, 14 on bottom (we needed some extra heat on top after a bit so just took coals from the campfire)

1/4 cup butter
3 1/2 cups flour
2 tablespoons sugar
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon soda
2 sticks cold, unsalted butter
1 1/2 cups buttermilk

Mix all dry ingredients together.  Warm the dutch oven and melt 1/4 cup butter in the Dutch oven.  Cut butter into the dry ingredients until it resembles coarse bread crumbs.  Add buttermilk and stir just until moist (it will not ball up very well).  Dump onto a floured cutting board and gather up the dough into a ball.  Knead only just enough by dusting with flour and folding.  (Kneading too much will make the biscuits tough).  When the dough is not too sticky or loosed, roll it out to about 1/2" thick or so.  Cut biscuits.  As you place them in the dutch oven Coat both the top and bottom of the biscuit with melted butter by place the biscuit in the DO and flipping over.

Bake for about 20-30 minutes (depending on the outside temp and wind) with the coals recommended above- rotating the lid and base opposite directions at least once during cooking.  We had a breeze, so we had to add more heat on top to get these babies nice a golden.

Don't they make you hungry?  (They made our Simple Garlic Knots from the night before look pretty pathetic!)


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