Byron's Dutch Oven Recipes

To a mixing bowl add flour, baking powder, and salt. Stir together using a fork. Cut in the Crisco until the mixture is like coarse meal with no lumps larger than a green pea. Add milk to the mixture and stir it with a fork until there are no areas of dry flour. You want the dough to be sticky and moist. This is what makes baking powder biscuits so tender and flaky.

Generously flour a large cutting board or smooth countertop making sure to coat your hands in flour too. Scoop the dough out of the bowl and put it on the floured surface. With the palm of one (or both) hands, press down on the dough and push it away from you. The dough will stretch into the shape of an oval. Next, lift the far end of the oval and bring it towards you, so it resembles a thick taco shell with the opening facing towards you. Then, rotate the dough a quarter turn and repeat the process, gently pushing, folding and turning, about 10 times. If dough begins to stick to your hand, it is fine to use a little more flour to cut the stickiness. Pat the dough into a circular shape about 1/2" thick.

Using a 2" cookie or biscuit cutter cut out biscuits by pressing cutter into the dough and then lifting it straight out. Make sure not to twist the cutter as this releases air in the dough causing the biscuits to turn out flat. Place biscuits in a greased 14" Dutch oven leaving 1/2" space between.

Place lid on Dutch oven and let raise for 10 minutes then bake using 12-14 briquettes bottom and 18-20 briquettes top (400° F.) for 15-20 minutes.

NOTE: For even browning make sure to turn the oven and lid 1/4 turn in opposite directions every 5-10 minutes.

Serve warm.

Yield: About 18 biscuits

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