Dutch Oven Breakfast Biscuits Recipes

DUTCH OVEN BUTTERMILK BISCUITS

Steps:

• In a bowl add in order the flour, grated butter, then buttermilk.
• Using a butter knife gently stir to form a sticky dough, do not over mix or knead.
• Turn the mixture out onto a floured surface and pat down to about 3/4-inch (2cm) thickness.
• Cut into your preferred sized biscuits. This can be done with a cookie cutter, can, or cup may be used among other things. Tip: Push directly down when cutting out the biscuits, if the cutter is twisted they do not rise as much.
• Place into a preheated lightly greased Dutch oven and cook at 350 degrees F (180 degrees C) for 20 minutes.
• When cooked eat immediately while warm.

ONE-ONE-ONE BREAKFAST BISCUITS

Steps:

• Line a Dutch oven and lid with aluminum foil and preheat. Place biscuits inside. Sprinkle brown sugar on top of biscuits. Then pour cream over the biscuits.
• Cover and bake at about 350 degrees for 30 minutes or until golden brown. Serve warm, topped with whipped cream, if desired. Note: This is a campfire recipe and meant to be cooked on an open fire. If oven-cooking, adjust cook time.

DUTCH OVEN BREAKFAST BISCUITS

Steps:

• Mix all together.
• Make large drop bisquits and place in oiled dutch oven.
• Cook for about 20 minutes (depends on the number of briquettes used).
• Put on paper towels once removed to absorb excess grease.

DUTCH OVEN BISCUITS

Steps:

• Lightly grease a 14" dutch oven or line with parchment paper.
• Preheat to 500 degrees. This is a hot oven so use lots of coals on the bottom and the top to preheat. Be sure to remove most of the bottom coals just before you begin to bake the biscuits or you'll burn the bottoms.
• In a mixing bowl, sift together the dry ingredients.
• Cut in the shortening with a pastry blender, or two knives. Your done when there are little balls of dough about the size of a pea.
• Pour in all of the milk at once. Stir with a fork until just mixed. Too much mixing will release the gluten and make a heavy biscuit. The dough will be quite wet but able to retain its shape.
• Use a soup spoon and drop the biscuits into the dutch oven. Give each biscuit a little room to grow.
• Place the lid on loaded heavy with hot coals. Place the oven back on a bed of just a very few coals. Bake for 8 to 10 minutes, or until golden brown.
• Remove and serve immediately with lots of butter and sweet jam.

DUTCH OVEN MOUNTAIN MAN BREAKFAST

Steps:

• Build a campfire and allow the fire to burn until it has accumulated a bed of coals.
• Cook and stir the sausage, onion, and garlic in a 12-inch cast iron Dutch oven with lid, raised over the coals to medium-high heat, until the sausage is no longer pink and the onion is tender. Stir in the red bell pepper, green bell pepper, and hash brown potatoes until evenly mixed. Cook, stirring occasionally, until the hash browns are hot and the peppers are tender, about 15 minutes.
• Pour the beaten eggs evenly over the top of the potatoes, allowing them to sink into the potatoes. Cover the Dutch oven, and place 6 to 9 coals underneath, and 12 to 18 on top. Allow to bake until the eggs are firm, about 40 minutes. Sprinkle with Cheddar cheese, cover, and continue cooking until the cheese has melted, about 5 minutes.