Cooking biscuits outdoors in a cast-iron Dutch oven may seem like a challenge, but let me tell you, it’s actually easier than you think. Whether you’re in your backyard or out camping in the wilderness, this article will guide you through the process of making mouthwatering, flaky biscuits that will transport you to a simpler time.
There’s something magical about cooking biscuits outside in a Dutch oven. Maybe it’s the nostalgia of seeing Gus McCrae prepare biscuits in a Dutch oven at the start of Lonesome Dove, or maybe it’s the fact that the cast-iron Dutch oven is the Official Texas State Cooking Implement. Whatever it is, one thing is certain – your biscuits will taste even better cooked this way.
Making Perfect Cast-Iron Dutch Oven Biscuits
The key to creating biscuits with a flaky texture is to prevent the butter from melting before you cut them out. To achieve this, I recommend using a pastry cutter. It ensures that the butter doesn’t get too warm from your body heat while you work it into the flour.
Using the pastry cutter, work the butter into the flour until it has a pebbly texture. Don’t overdo it; you want small pieces of butter to melt into the biscuits as they cook. This will create those delightful air pockets that make them so light and flaky.
Once you’ve mixed in the buttermilk, be careful not to overwork the dough. Stir it just enough to moisten everything, but don’t aim for a smooth dough. We’re looking for a rustic, homemade look here.
Next, transfer your dough to a lightly floured surface. If you’re camping, a plastic folding table works wonderfully for rolling out the dough. Gently bring the dough together into a ball, handling it as little as possible to avoid heating it up.
Roll out the dough to a thickness of about 3/4 inch and use a biscuit cutter to create your biscuits. Once you’ve cut out as many as you can, gather the remaining dough, roll it out again, and continue cutting. Don’t twist or turn the cutter; a simple, straight-down motion will do the trick.
Place your cut biscuits into the Dutch oven with a little space in between each one. If you’re using a deep Dutch oven, achieving a golden brown top may be a bit challenging due to the lid’s space, but trust me, they’ll taste just as delicious.
During the cooking process, remember to turn the Dutch oven a quarter turn every four to five minutes. Additionally, rotate the lid a quarter turn to distribute the heat evenly and prevent hot spots from the charcoal.
Once your biscuits are golden brown and cooked to perfection, remove them from the Dutch oven and enjoy their warmth and flakiness.
Don’t forget to make some sawmill gravy to go along with your biscuits for a truly satisfying meal. Now, go ahead and gather your friends and family for a delightful outdoor biscuit feast – it’s time to savor the simple pleasures in life.
To explore more recipes and culinary inspiration, visit Ekilove. Happy cooking!
