Dutch Oven Buttermilk Biscuits

Looking into a Dutch oven filled with raw biscuits ready to be cooked.

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.

Swipe to see all photos
Close up of buttermilk biscuits in a Dutch oven.
Extra coals on the top of the Dutch oven helps create a more even baking affect and will brown the biscuits.
A Dutch oven with its lid off leaning on the main part is filled with golden brown cooked biscuits.
Cooked in a Dutch oven perfect for camping, these buttermilk style have only three ingredients making them easy to plan for.
Looking into a Dutch oven filled with raw biscuits ready to be cooked.
Spread the biscuits out evenly in the lightly greased and preheated Dutch oven.

Dutch Oven Buttermilk Biscuits Recipe

0
reviews
Looking into a Dutch oven filled with raw biscuits ready to be cooked.
These are easy three-ingredient Dutch Oven Buttermilk Biscuits that are perfect to make while camping.
Preparation 10 minutes
Cook 20 minutes
Ready in 30 minutes
Servings 12 Servings
CourseSide Dish
DifficultySeasoned
MethodBake
Similar Recipes

Ingredients

  • 2 1/2 cups self-rising flour
  • 1 cup frozen grated butter or lard
  • 1 cup buttermilk or as needed

Equipment

  • mixing bowl
  • 12 inch Dutch oven

Directions

  • 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.

Nutritional Information

Calories: 242kcalCarbohydrates: 20gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 143mgPotassium: 58mgFiber: 1gSugar: 1gVitamin A: 506IUCalcium: 31mgIron: 1mg

More Biscuit Recipes

Pumpkin Scones

These pumpkin scones can be made with fresh, frozen, or tinned pumpkins, depending on what you have available. In America,…

by Saffron Hodgson

Popular Recipe Ideas

About Bill Wright

Bill has been cooking traditionally his whole life. Starting with Dutch ovens while a scout then fine-tuning his barbecue in Georgia.

Learn more about Bill Wright
fire background
Signup to our newsletter today!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.