Making biscuits in a Dutch oven is a simple, rewarding way to enjoy fluffy, golden-brown biscuits—whether you’re camping outdoors or baking at home. With just a few basic ingredients and the right technique, you can create delicious, homemade biscuits using this versatile cast iron pot.
Key Takeaways
- Use a preheated Dutch oven: Proper heat distribution ensures even baking and a crispy bottom crust.
- Keep ingredients cold: Cold butter and milk help create flaky layers in your biscuits.
- Don’t overmix the dough: Stir just until combined to avoid tough biscuits.
- Use charcoal or oven heat wisely: For outdoor cooking, arrange coals correctly—half on top, half below.
- Let biscuits rest before serving: A 2–3 minute rest helps them set and improves texture.
- Clean your Dutch oven properly: Avoid soap; scrub with hot water and a brush to maintain seasoning.
- Experiment with add-ins: Try cheese, herbs, or honey for flavor variations.
Quick Answers to Common Questions
Can I make biscuits in a Dutch oven without a campfire?
Yes! You can bake biscuits in a Dutch oven using your kitchen oven. Preheat the Dutch oven at 425°F for 10–15 minutes before adding the biscuits, then bake as directed.
How many biscuits does this recipe make?
This recipe yields about 8–10 standard-sized biscuits, depending on the size of your cutter.
Can I use self-rising flour instead of all-purpose?
Yes, but omit the baking powder and reduce the salt to 1/4 teaspoon. Self-rising flour already contains leavening and salt.
Why are my biscuits dense?
Dense biscuits are usually caused by overmixing the dough or using warm butter. Keep ingredients cold and stir just until combined.
How do I store leftover biscuits?
Store cooled biscuits in an airtight container for up to 2 days. Reheat in a Dutch oven or regular oven for best texture.
📑 Table of Contents
Why Make Biscuits in a Dutch Oven?
If you’ve never tried making biscuits in a Dutch oven, you’re in for a treat. This classic cast iron pot isn’t just for stews and roasts—it’s a powerhouse for baking, especially when you’re cooking over an open flame or want that rustic, homemade feel. Whether you’re camping in the woods, hosting a backyard cookout, or simply love the charm of cast iron cooking, Dutch oven biscuits deliver golden tops, soft insides, and a satisfying crunch on the bottom.
What makes the Dutch oven so special? Its thick walls and tight-fitting lid create an oven-like environment, trapping heat and moisture for even baking. Unlike a regular baking sheet, the Dutch oven radiates heat from all sides—bottom, top, and sides—giving your biscuits that perfect rise and color. Plus, it’s incredibly versatile. You can use it over a campfire, on a grill, or in your home oven. Once you master the basics, you’ll wonder why you ever baked biscuits any other way.
What You’ll Need to Get Started
Before you begin, gather your tools and ingredients. The beauty of Dutch oven baking is its simplicity—no fancy equipment required. Here’s what you’ll need:
Visual guide about How to Make Biscuits in a Dutch Oven
Image source: bushcooking.com
Essential Tools
- A 10- or 12-inch cast iron Dutch oven (with lid)
- Charcoal briquettes or a heat source (campfire, grill, or kitchen oven)
- Heat-resistant gloves or mitts
- A mixing bowl and spoon
- A biscuit cutter or drinking glass
- Parchment paper (optional, for easy cleanup)
Basic Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter (cut into small cubes)
- 3/4 cup cold milk (whole milk works best)
Tip: If you’re camping, pre-measure your dry ingredients in a ziplock bag to save time and space. Cold ingredients are key—so keep your butter and milk chilled until use.
Step-by-Step Guide to Making Biscuits
Now that you’re equipped, let’s walk through the process of making perfect Dutch oven biscuits. Whether you’re at home or in the great outdoors, these steps will guide you to biscuit success.
Step 1: Preheat the Dutch Oven
Heat is everything when baking in a Dutch oven. If you’re using a campfire or grill, light your charcoal and let it burn until it’s covered with white ash—this means it’s ready. For a 12-inch Dutch oven, use about 12–14 briquettes. Place half underneath the oven and half on the lid. This creates even top and bottom heat, just like a conventional oven.
If you’re baking at home, preheat your kitchen oven to 425°F (220°C) and place the Dutch oven inside for 10–15 minutes before adding the biscuits. A hot oven ensures a good rise and prevents soggy bottoms.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agent is evenly distributed, which helps your biscuits rise uniformly. Sifting isn’t necessary, but a good whisking does the trick.
Step 3: Cut in the Butter
Add the cold, cubed butter to the dry mix. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. You want small pea-sized pieces of butter throughout—these will melt during baking and create flaky layers. Don’t overwork it; cold butter is your friend.
Step 4: Add the Milk
Make a well in the center of the flour mixture and pour in the cold milk. Stir gently with a spoon or fork until just combined. The dough will be shaggy and sticky—that’s okay! Overmixing develops gluten, which leads to tough biscuits. Stop stirring as soon as no dry flour remains.
Step 5: Shape the Biscuits
Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle. Fold the dough in half, then pat it down again. This simple folding technique adds layers, just like in puff pastry. Repeat once more, then cut out biscuits using a round cutter or a glass.
Place the biscuits close together in the preheated Dutch oven. This helps them rise upward instead of spreading out. If you like, brush the tops with a little melted butter or milk for extra browning.
Step 6: Bake to Perfection
Cover the Dutch oven with its lid and bake. For campfire cooking, maintain the heat with 6–8 coals on the bottom and 6–8 on top. Rotate the oven and lid every 5–7 minutes to ensure even heating. Bake for 12–15 minutes, or until the biscuits are golden brown on top and cooked through.
If using a kitchen oven, bake at 425°F for 12–15 minutes. Check at 10 minutes—biscuits are done when they sound hollow when tapped.
Tips for Perfect Dutch Oven Biscuits Every Time
Even with the best recipe, a few pro tips can take your biscuits from good to great. Here’s how to avoid common pitfalls and elevate your baking game.
Keep Everything Cold
Cold butter and milk are non-negotiable. If your butter melts before baking, you’ll lose those flaky layers. On hot days, chill your mixing bowl and even your flour. Some bakers even freeze the butter for 10 minutes before cutting it in.
Don’t Overmix
Mix the dough just until the milk is absorbed. A few lumps are fine—actually, they’re better than overmixing. Think of it like pancake batter: a little texture is a good thing.
Use Fresh Baking Powder
Baking powder loses potency over time. If your biscuits aren’t rising, check the expiration date. For best results, replace it every 6–12 months.
Let Them Rest
After baking, let the biscuits sit in the Dutch oven for 2–3 minutes before serving. This allows the steam to redistribute and the structure to set, resulting in a more tender bite.
Clean Your Dutch Oven Right
After use, let the Dutch oven cool slightly, then scrub it with hot water and a stiff brush. Avoid soap, which can strip the seasoning. Dry it thoroughly and apply a thin layer of oil to prevent rust.
Flavor Variations and Add-Ins
Once you’ve mastered the basic recipe, it’s time to get creative. Dutch oven biscuits are a blank canvas for flavor. Here are a few easy ideas to try:
Cheese and Herb Biscuits
Stir in 1/2 cup shredded cheddar cheese and 1–2 tablespoons of chopped fresh herbs like chives, parsley, or thyme. The cheese melts into gooey pockets, while the herbs add a fresh, aromatic kick.
Sweet Cinnamon Biscuits
Add 1 teaspoon of cinnamon and 2 tablespoons of sugar to the dry ingredients. After baking, brush the tops with melted butter and sprinkle with cinnamon sugar for a sweet treat.
Honey Butter Glaze
Mix 2 tablespoons of honey with 2 tablespoons of melted butter and brush over warm biscuits. The honey adds a subtle sweetness that pairs perfectly with savory dishes.
Bacon and Scallion
Fold in 1/4 cup cooked, crumbled bacon and 2 chopped scallions. These savory biscuits are perfect for breakfast or as a side to chili.
Serving Suggestions
Your Dutch oven biscuits are ready—now what? These fluffy delights are incredibly versatile. Serve them warm with butter and jam for a classic breakfast. Pair them with fried chicken or gravy for a Southern-style dinner. Or, use them to make mini breakfast sandwiches with eggs and sausage.
For camping trips, pack them in a cooler and reheat in the Dutch oven over low heat. They also freeze well—just wrap them individually and reheat in the oven when ready to eat.
Conclusion
Making biscuits in a Dutch oven is a timeless skill that combines simplicity with delicious results. Whether you’re baking under the stars or in your cozy kitchen, this method delivers consistent, golden-brown biscuits with a tender crumb and crispy bottom. With the right ingredients, a little patience, and attention to heat, you’ll master this technique in no time.
So grab your Dutch oven, gather your ingredients, and give it a try. Once you taste that first warm, flaky bite, you’ll be hooked. Happy baking!
Frequently Asked Questions
What size Dutch oven is best for baking biscuits?
A 10- or 12-inch Dutch oven works best for biscuits. These sizes provide enough space for 8–10 biscuits and allow for even heat distribution.
Can I bake biscuits in a Dutch oven on a gas grill?
Yes! Use a grill with a lid and place the Dutch oven over indirect heat. Use a grill thermometer to maintain 425°F, or use charcoal for more control.
Do I need to grease the Dutch oven?
Not necessarily. The seasoned cast iron provides natural non-stick properties. For extra insurance, line the bottom with parchment paper or lightly grease with butter.
How long do Dutch oven biscuits take to bake?
Baking time is typically 12–15 minutes, whether using a campfire, grill, or kitchen oven. Look for golden tops and a hollow sound when tapped.
Can I freeze unbaked biscuit dough?
Yes! Shape the biscuits, place them on a tray to freeze, then transfer to a freezer bag. Bake from frozen, adding 2–3 minutes to the baking time.
What’s the best way to reheat biscuits in a Dutch oven?
Place leftover biscuits in a cold Dutch oven, cover, and heat over low heat or in a 300°F oven for 5–7 minutes until warmed through.
