Best 3 Dutch Oven Breakfast Biscuits Recipes
Indulge in a delightful morning feast with our collection of delectable Dutch oven breakfast biscuit recipes! From classic buttermilk biscuits to savory bacon cheddar biscuits and irresistible cinnamon sugar biscuits, our recipes offer a symphony of flavors to kickstart your day. These homemade biscuits are not only easy to prepare but also versatile enough to complement any breakfast spread. Whether you prefer a traditional Southern-style biscuit or a sweet and indulgent treat, our Dutch oven biscuit recipes have something for every palate. Gather your ingredients and let's embark on a culinary adventure that will transform your mornings!
Here are our top 3 tried and tested recipes!
DUTCH OVEN BISCUITS
I got this recipe from "The Bread Book", by Bernard then added a few of my own touches. These biscuits will get the boys out of their sacks and come running to mornin' grub.
Provided by Chef Gardoani
Categories Quick Breads
Time 20m
Yield 12 biscuits, 6 serving(s)
Number Of Ingredients 7
Steps:
- Lightly grease a 14" dutch oven or line with parchment paper.
- Preheat to 500 degrees. This is a hot oven so use lots of coals on the bottom and the top to preheat. Be sure to remove most of the bottom coals just before you begin to bake the biscuits or you'll burn the bottoms.
- In a mixing bowl, sift together the dry ingredients.
- Cut in the shortening with a pastry blender, or two knives. Your done when there are little balls of dough about the size of a pea.
- Pour in all of the milk at once. Stir with a fork until just mixed. Too much mixing will release the gluten and make a heavy biscuit. The dough will be quite wet but able to retain its shape.
- Use a soup spoon and drop the biscuits into the dutch oven. Give each biscuit a little room to grow.
- Place the lid on loaded heavy with hot coals. Place the oven back on a bed of just a very few coals. Bake for 8 to 10 minutes, or until golden brown.
- Remove and serve immediately with lots of butter and sweet jam.
Nutrition Facts : Calories 276.6, Fat 13.8, SaturatedFat 3.9, Cholesterol 5.1, Sodium 652, Carbohydrate 34.2, Fiber 4.9, Sugar 4.9, Protein 7.1
DUTCH OVEN MOUNTAIN MAN BREAKFAST
Our kids request this meal every time we go camping, and seeing as we have about 15 laying chickens, it's a great way to use up eggs! Please note, this makes a LOT! You may want to consider sharing it with your camping friends or, if you're like our family and enjoy leftovers, just save the leftovers for the day you're leaving the campground and need a quick breakfast without a lot of mess and fuss. You can easily re-heat it in a microwave or in a skillet over low heat. Feel free to add more spices and personalize this recipe to suite your taste buds!
Provided by Mrs. Mik
Categories Breakfast and Brunch Potatoes
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Build a campfire and allow the fire to burn until it has accumulated a bed of coals.
- Cook and stir the sausage, onion, and garlic in a 12-inch cast iron Dutch oven with lid, raised over the coals to medium-high heat, until the sausage is no longer pink and the onion is tender. Stir in the red bell pepper, green bell pepper, and hash brown potatoes until evenly mixed. Cook, stirring occasionally, until the hash browns are hot and the peppers are tender, about 15 minutes.
- Pour the beaten eggs evenly over the top of the potatoes, allowing them to sink into the potatoes. Cover the Dutch oven, and place 6 to 9 coals underneath, and 12 to 18 on top. Allow to bake until the eggs are firm, about 40 minutes. Sprinkle with Cheddar cheese, cover, and continue cooking until the cheese has melted, about 5 minutes.
Nutrition Facts : Calories 448.6 calories, Carbohydrate 16.5 g, Cholesterol 250.9 mg, Fat 37.3 g, Fiber 1.6 g, Protein 21.8 g, SaturatedFat 16.7 g, Sodium 579 mg, Sugar 1.6 g
DUTCH OVEN BREAKFAST BISCUITS
Make and share this Dutch Oven Breakfast Biscuits recipe from Food.com.
Provided by Vicki in AZ
Categories Breads
Time 25m
Yield 24 biscuits
Number Of Ingredients 4
Steps:
- Mix all together.
- Make large drop bisquits and place in oiled dutch oven.
- Cook for about 20 minutes (depends on the number of briquettes used).
- Put on paper towels once removed to absorb excess grease.
Tips:
- Prep your ingredients: Before you start cooking, make sure all your ingredients are measured and ready to go. This will help you stay organized and ensure that you don't miss anything.
- Use a variety of flours: This recipe uses all-purpose flour, but you can also use a combination of flours, such as whole wheat flour, bread flour, or almond flour. Experiment with different flours to find the flavor and texture you like best.
- Don't overmix the dough: Overmixing the dough will make the biscuits tough. Mix the dough just until it comes together, and then stop.
- Chill the dough before baking: Chilling the dough will help the biscuits rise more evenly. If you're short on time, you can skip this step, but your biscuits may not be as tall.
- Bake the biscuits until they're golden brown: The biscuits are done baking when they're golden brown on top and a toothpick inserted into the center comes out clean.
Conclusion:
These Dutch oven breakfast biscuits are a delicious and easy way to start your day. They're perfect for a weekend brunch or a quick weekday breakfast. With a few simple ingredients and a little bit of time, you can enjoy these fluffy, flaky biscuits that are sure to please everyone at the table.
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