Dutch Oven Bread
- Buttermilk biscuits can be baked wonderfully well in a Dutch oven. The heat of the
- Dutch oven causes an “oven burst” of steam that helps make the biscuits light and fluffy,
- they don’t take long, and they brown up beautifully.
- In some parts of the country, buttermilk biscuits are a staple and a comfort food whether
- in an emergency or out camping. When time is scarce and you may not have the time to
- roll and cut the dough, here's the answer—drop-style biscuits. You can bake them
- directly in a well-oiled Dutch oven or in an elevated pan as described above. We have a
- straight-sided, ten-inch cake pan that is perfect.
- www.preparedpantry.com 8
- Here's the recipe that we recommend.
- Easiest Buttermilk Biscuits
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons sugar
- 3 large eggs
- 1 1/2 cup milk
- 1/2 tablespoon sugar
- 1/2 teaspoons salt
- 1/4 pound (one stick) cold butter
- 1 cup plus one tablespoon buttermilk (if buttermilk is not available, use fresh milk or
- reconstituted dry milk with one tablespoon of lemon juice added)
1. Measure the flour. Add the baking powder, baking soda, sugar, and salt and stir
these ingredients into the flour. Slice the cold butter into the flour mixture. Use a pastry
knife or two kitchen knives to cut the butter into the flour mixture. Work the butter into
the flour mixture until you have a coarse, grainy mixture. (See picture.)
2. Make a well in the middle of the flour and pour the buttermilk into the flour mixture.
Stir until just moistened. The dough should be of a consistency like drop cookie dough
or just a bit stiffer. If it is not moist enough, add another tablespoon of buttermilk.
3. Spoon the dough into rounded mounds in the bottom of the Dutch oven or a pan to go
into a Dutch oven.
4. Bake in a hot Dutch oven for 12 to 14 minutes or until the biscuits begin to brown.
Remove the biscuits and let them cool. If they are left in the Dutch oven with the lid on,
they will sweat and become soggy.