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Butter & Cream Biscuits in a Camp Cast Iron Dutch Oven

You are about to learn fresh-from-the-Dutch-oven, crisped-by-iron, flaky-by-butter, pillows of the cast iron camp Dutch oven. These biscuits are soft and yet crispy at the same time.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Cups All Purpose Flour And Extra for Dusting
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 1 Tablespoon Baking Powder
  • 8 Tablespoons Butter Plus more for smearing in the Dutch Oven
  • 1 Cup Half and Half Or Buttermilk
  • 1 Egg, Scrambled For Glazing (Optional)

Equipment

  • Bowl for mixing the biscuit dough
  • Measuring Cup 1 Cup will be all you need
  • Measuring Spoons: Tablespoon and Teaspoon
  • Pastry Cutter
  • Biscuit Cutter
  • Wooden Spatula or Sauté Paddle Optional
  • Rubber Spatula
  • 2nd Bowl For Scrambling the Egg Glaze
  • Fork for Scrambling the Egg For Scrambling the Egg
  • Pastry Brush

Method
 

  1. Mix the dry ingredients
  2. Cut the 8 tablespoons of butter into the dry mixture.
  3. Pour in your cup of half and half.
  4. Blend well to a sticky consistency.
  5. Dust/Flour the top of your table or working surface and plop out the dough onto the floured surface. Then, dust the top of the sticky dough with a bit more flour.
  6. Flattened and fold over the dough a few times; don’t knead the dough like bread.
  7. Make a single, large, round circle from the all of the dough about as big around as the diameter of the bottom of the pot or pan you’ll be baking these biscuits in.
  8. Cut the individual biscuits out from the dough.
  9. Smear a bit of butter onto the inside surface of your Dutch Oven.
  10. Add the cut biscuits to the Dutch oven.
  11. Glaze the tops of the biscuits with a bit of scrambled egg.
  12. Cover and put the camp cast iron Dutch oven to heat. 20 briquettes (6 or 7 under and 13 or 14 on the lid)
  13. Turn the Dutch oven after 10 minutes
  14. Bake for another 5-10 minutes until they are golden brown (15-20 minutes total)

Notes

Chef Tips: 
  1. We prepare this recipe at home at an oven temperature of 425°F /215°C. You will only heat your Camp Cast Iron Dutch Oven to 350°F / 175°C for this recipe.
  2. The Biscuits will continue to cook in that hot pot even when the heat has been removed from the outside of the Dutch oven. 
  3. If the Biscuits stay in the pot for too long after they are cooked, condensation will form and they will become wet and soggy.