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Dutch Oven Biscuits
Cowboy cooks first stirred up their biscuit dough with water because
milk was not always available, and while the results were edible, they
wouldn't win any prizes. When dehydrated milk became available, it was
incorporated into the recipe.
1/4 cup lard or other shortening
1/2 cup warm water
2 cups flour
1/2 cup dry milk powder
2 tablespoons sugar
1 tablespoons plus 1 teaspoon baking powder
1/2 teaspoon salt
Build a charcoal fire with 36 briquets, and let them burn until they are
covered with ash. Place 12 of the coals in a circle. Place a 12 inch
Dutch oven over the circle of coals.
Add the shortening to the Dutch oven and heat until melted. Using pot
holders, tilt the Dutch oven to lightly coat the interior with the
melted shortening.
Pour the melted shortening into the warm water, and combine with the dry
ingredients, which have been mixed together well. Stir just to make a
soft dough.
Drop heaping tablespoons of the dough into the Dutch oven. Place the lid
on top and use a spade to place the remaining coals on the lid. Cook the
biscuits until lightly browned, 15-20 minutes. Serve hot with wild
honey.
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