There is nothing better than fresh biscuits! As long as biscuits have been around, you would think that this recipe would be easy and simple. Some bakers just have the knack while others are always trying to bake better. 

Nothing looks or smells better than when you lift the lid of a Dutch Oven and gaze upon fresh baked biscuits. The golden-brown cluster of fresh bread offers many options. You can eat them as is or just with a bit of butter. They can be used for stews, sandwiches, Biscuits and Gravy, pot pies, or… Whether you bake them early or late, there are rarely leftovers.

Biscuit recipes are abundant, and I am always trying to modify and improve mine. Here is where I am with my best newest recipe. When camping, fresh biscuits and breads are a real treat.

You want to bake at 400 degrees. If using a Dutch Oven, I warm the oven up ahead of time and place foil or parchment paper in the bottom. You can pre-form the paper or foil and keep it on the cook board so you can easily load the raw biscuit dough. Then just set the whole batch into the oven at once.

In a conventional oven, I use silicone baking mats.

2 cups all-purpose flour

2 tbsp. sugar

¾ tsp of salt

1 tbsp. plus ½ tsp. of baking powder

¾ tsp. of cream of tartar

¾ cup of butter

1 egg, beaten

1 cup plus 2 tbsp of milk

Combine all the dry ingredients. Cut in the butter. If at home, the pastry blender works well. Combine the egg and milk and add to the dry ingredients. Stir until moistened. Knead at least 10 times. Roll out onto a floured surface about 1 inch thick. Cut into 2 ½ inch rounds, I use a glass or cup of the desired size to cookie cut the rounds. Bake 12-15 minutes.

The key is to not burn the biscuits. I check mine after 10 minutes and adjust the time or heat as needed. Once done, you can set them aside with the lid on to keep them warm. I would rather bake a few minutes longer than too fast.

If I am doing Biscuits and Gravy, I start the gravy first then make the biscuits. Simply placing the 2 Dutch ovens on the serving table is all you need to do. Have a spoon for the gravy and a spatula for the biscuits. The pots will be empty quickly. 

Honey, butter, and jam make a great biscuit treat.

You can also make eggs and bacon that can used to make a biscuit sandwich.

In a pinch the Pillsbury dough boy style biscuits also work. I find that they cook a bit faster.

Belly up to the Biscuit Bar!

Montana Grant