These campfire Dutch oven biscuits are a perfect way to start to the day or wonderful to enjoy as a warm, cheesy dinnertime side. They're cooked in your cast iron Dutch oven over the fire and are ready in about 30 minutes.
If you're familiar with Cheddar Bay biscuits that are served at a popular seafood chain restaurant, then you already know what these biscuits taste like. They're light, cheesy, and lightly spiced with garlic and cayenne. The dough comes together easily and there's no kneading required, making them perfect for mixing up for breakfast or as a side to campfire chili or Dutch oven beef stew.
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Why This Recipe is Great for Camping
- You can mix up the dry ingredients ahead of time so you've got less to do at camp.
- They come together quickly and there's no kneading or rolling required.
Ingredients and Substitutions
- Self-rising flour--This is a type of flour that has baking powder and salt already mixed in and is ideal for some baking applications. It's available in most grocery stores or you can make it yourself following the formula in the FAQ section below.
- Spices--I use a combination of garlic powder, parsley flakes, and cayenne to give the biscuits a savory spiced flavor. If you're making them for breakfast and don't want to include the spices, feel free to omit them.
- Butter--For light, tender biscuits, make sure to use cold butter.
- Milk--You can use any type of milk for this Dutch oven biscuit recipe. I have tested it with dairy and non-dairy milk and both provide great results.
- Cheddar--Don't use pre-shredded cheese here as it doesn't melt well. Always grate it yourself for best results.
How to Make Biscuits in a Dutch Oven
- Whisk the dry ingredients in a large bowl.
- Use a pastry blender or two knives to blend the butter into the dry ingredients.
- Pour in the milk and gently mix until the dry ingredients are evenly moistened.
- Fold in the Cheddar cheese.
- Divide the dough into six pieces and place them inside a parchment-lined Dutch oven.
- Place the Dutch oven on top of hot coals and cover the lid with hot coals. Cook until the biscuits are fluffy and the cheese is melted.
FAQs
Yes. To create your own self-rising flour for this Dutch oven biscuits recipe, mix a scant 1 cup all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt.
Yes. You can use a regular large Dutch oven and bake them in the oven, uncovered at 400°F for about 15 minutes. They're ready when they're golden brown and the cheese is melted.
If you're using charcoal briquettes, let them burn in a chimney until they are mostly white/grey before using. This typically takes 15 to 20 minutes.
Tips and Troubleshooting
- To get ahead, mix your dry ingredients in a resealable plastic bag before heading out on your camping trip.
- I don't recommend using your fingers to mix the butter into the flour. It gets too warm and the biscuits will end up gummy.
- Line your Dutch oven with parchment. It will make it easier to clean and easier to lift the biscuits out of the hot Dutch oven.
- They're best enjoyed warm and served immediately after making.
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Recipe
Dutch Oven Biscuits
Equipment
Ingredients
- 1 cup self-rising flour
- ¼ teaspoon baking soda
- ¼ teaspoon garlic powder
- ¼ teaspoon dried parsley
- 1 pinch cayenne pepper
- 3 tablespoons cold unsalted butter cut into cubes
- ½ cup milk
- ⅓ cup shredded Cheddar cheese
Instructions
- Prepare a batch of hot coals in a chimney or fire by burning them until they turn white. You'll need about 30 coals.
- In a large bowl, whisk together the flour, baking soda, garlic powder, parsley flakes, and cayenne.
- Add the cubed butter and use a pastry blender or two knifes to blend the butter into the flour until it is pea-sized.
- Pour in the milk and stir just until the dry ingredients are fully moistened.
- Fold in the Cheddar cheese.
- Line a cast iron Dutch oven with parchment paper. Divide the dough into six pieces and place them inside the Dutch oven. Cover with the lid.
- Arrange 10 hot coals in the fire pit and set the Dutch oven on top. Place 20 coals on the lid. Cook until the biscuits are fluffy and tender, and the cheese is melted, 15 to 20 minutes. The cooking time will be dependent on the heat of your coals and the outdoor conditions. It may take longer if it's a cool or windy day.
- Remove the biscuits and serve immediately.
Notes
- Get ahead--Mix your dry ingredients in a resealable plastic bag before heading out on your camping trip.
- Don't use your fingers--I don't recommend using your fingers to mix the butter into the flour. It gets too warm and the biscuits will end up gummy.
- Make life easier--Line your Dutch oven with parchment. It will make it easier to clean and easier to lift the biscuits out of the hot Dutch oven.
- Serve warm--They're best enjoyed warm and served immediately after making.
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