"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Dutch Oven Buttermilk Biscuits Recipe

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This recipe for Dutch Oven Buttermilk Biscuits, by , is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tyler Florence
Added: Thursday, April 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6-8 biscuits
10" oven
Prepare and cook in 35 minutes
Try to keep shortening cool.
Do not kneed dough, fold over on itself.

2 cups all-purpose flour
1 Tbsp sugar
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/2 cup vegetable shortening, chilled and cut into 1/2 inch pieces
3/4 cup buttermilk

butter for biscuits

Directions:
Directions:
In mixing bowl, combine dry ingredients together with a fork.
Cut in the shortening with a pastry blender or two forks until mixture resembles coarse crumbs.
Make a well in the center and add buttermilk.
Quality fold dry ingredients into buttermilk with your hands until a sticky dough forms.
Turn dough out onto floured surface.
Gently fold dough over itself 3 or 4 times to create layers.
Roll dough out to 3/4 inch thick. Cut with a 3 inch biscuit cutter.
Transfer dough rounds to dutch oven.
Gather scraps and repeat.
Make a dimple in the top of each biscuit to help the top rise evenly.
Brush with butter.
Bake for 15 minutes in a 400 degree oven until golden brown.

Number Of Servings:
Number Of Servings:
6-8 biscuits
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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