These three-ingredient Dutch oven buttermilk biscuits are easy to make while camping. Biscuits are very practical and flexible in a camp setting. They can be used in replacement of bread, as biscuits and gravy for breakfast, to make a sandwich, or even as a snack by themselves.
The recipe asks for frozen butter but I have used really cold butter straight off the ice in a cooler and they have worked. Alternatively, the butter can be swapped out for lard. Using shredded butter helps to incorporate more air with less work on the dough.
The key to biscuits that rise, without yeast, baking soda, or baking powder is to work the dough as little as possible. You want to create layers of air pockets as the water in the butter turns to steam. This will create light, fluffy, and tall biscuits.
Dutch Oven Buttermilk Biscuits Recipe
- 2 1/2 cups self-rising flour
- 1 cup frozen grated butter or lard
- 1 cup buttermilk or as needed
- mixing bowl
- 12 inch Dutch oven
- 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.
Dutch Oven Baking