How to Make Biscuits in a Dutch Oven

How to make biscuits in a Dutch Oven with self rising flour and 3 ingredients recipe is here. Easy to make and in the oven or over a campfire too. Make as homemade or fluffy Bisquick biscuits, buttery and perfect with dinner.

Baking Biscuits in a Dutch Oven

Now you could add a bit of fruit to these too like our Strawberry Biscuit recipe too. The dough is so versatile really, from savory to sweet or lathered with gravy. I mean you can switch it up all different kinds of ways to pair well with whatever your main dish is. OR just enjoy for breakfast with jam in the middle. 😉

You could even use our Bisquick Butter Swim Biscuits recipe in this pot instead of a 9×13. The biggest thing you need to remember when making any version fluffy is with frozen butter!! Even just 20 minutes before shredding (not cubes) will create the tender texture inside. Reason is with the heat the butter defrosts, creates steam and fluffs then right up!

Now this is on our long list of Easy Camping Recipes too. Made for breakfast with honey on top to get you going or to create sliders with leftover or precooked meat in the middle it comes in handy.

You have a few choices when it comes to cooking over a fire. Use a roll of refrigerated rolls for the easiest option, add silicone baking cups to the bottom and spoon in our Mayonnaise Biscuits batter, or use the ingredients below.

Homemade Biscuits with Self Rising Flour Ingredients

• 2 c self rising flour
• 1 tsp salt
• 1/3 c butter cold, shaved + more when done
• 3/4 c buttermilk

Rolls with Self Rising Flour makes everything easier. The leavening agent(s) are already mixed in so you need fewer ingredients overall. You can make your own in 15 minutes with  1 cup of all purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon fine salt too. Milk can be substituted for buttermilk but more fat = more moist overall so there’s that.

If you would rather use that yellow box of baking mix you could. Using Bisquick or other brand like Jiffy you just need 2 ingredients to fold together until just incorporated. Roll, cut and use this same way. You are going to need to get out;

with Bisquick

• 2 1/4 cups Bisquick
• 2/3 cup milk

You can make these smaller versions or Bread in Dutch Oven larger loaves. Start your campfire or set up your camp stove and allow it to burn down to create a bed of hot coals. You want a consistent, even heat source.

How to Bake Biscuits when Camping

1. To bake biscuits, you’ll need to create a makeshift oven using your campfire. One method is to set up a cooking grate over the fire and place bricks or rocks on each side to create a space underneath for your buttermilk biscuits…or use a Dutch Oven.
2. Grease your griddle, skillet, or pot with lid with cooking spray or butter to prevent the biscuits from sticking.
   • If using canned biscuits dough, follow the package instructions to open the container.
   • If you’ve prepared biscuit dough from scratch at home, portion it into individual biscuit-sized pieces.
3. Shape instead of cutting biscuit dough just by gently patting it into a round disc. You can use your hands or a camp-friendly utensil like a spatula or biscuit cutter.
4. Place each one on the greased griddle or Dutch Oven over the campfire or camp stove. Make sure to leave some space between them.
   • Cover with a lid or another pan to create an oven-like environment. This helps ensure even cooking and prevents the tops from burning.
   • Carefully flip the biscuits using a spatula.
   • Continue cooking on the other side until they’re golden brown and cooked through. The time may vary depending on the heat of your campfire or camp stove, so keep an eye on them.Cook for a few minutes on one side until the bottoms are golden brown.
5. To check if they are done, insert a toothpick or knife into the center of one. If it comes out clean and they sound hollow when tapped, they’re ready.
6. Remove them and let cool slightly before serving warm with melted butter drizzled over the top or make Honey Biscuits fluffy.

Keep in mind that baking biscuits while camping can be a bit of an art, and it may take some trial and error to get the timing and heat just right. The key is to adjust the distance from the fire and the cooking time based on the specific conditions.

This method is better than setting on the stovetop because that way the bottom will get done faster than the tops, similar to over a fire.

Dutch Oven Biscuits in Oven

• Grate cold butter into a bowl and put in the freezer for half an hour.
  • room temperature will not create the same tender results, #1 baking tip you have to follow for baking good bites
• Place flour in a bowl, add salt and stir. Add butter.
• Use a pastry cutter until shaggy crumbs are formed. Add buttermilk. Stir just until moistened, do not overmix or they won’t be as fluffy.
• Roll out into a thick layer and cut out with a round cookie cutter about 1.5 inch thick not twisting, just press straight down.
• Spray inside of dutch oven with non stick spray or butter.
• Lay biscuits at bottom with a bit of space in between, bake at 425 F uncovered for about 12 minutes or until lightly brown on the tops.

In Cast Iron Skillet on Stove

OR add oil and heat to 370 degrees to make Deep Fried Biscuits in this same pot. Melt a few tbsp of butter and drizzle on top of each one and serve.

How long do leftover homemade biscuits last?

If you do have leftovers you can save them. Best way to do this is wait until they are cooled and transfer into a sealed airtight container with parchment paper in between if you don’t want them sticking together. Keep on the countertop for 1-2 days or up to 5 in the fridge but that will dry them out more. To reheat leftover biscuits you do want to add some moisture first. Brush some butter or honey over the top or in the middle. Heat in the microwave ideally for 30 seconds or until heated to your liking.