Picture coming soon.
I just received a beautiful 6.5-quart Tratmontina Dutch oven for my birthday on Thursday, and the first thing I made in it were these delicate, delicious Dutch oven biscuits. You can make as many or as few as you like by adjusting the recipe and stacking the biscuits on top of one another before baking. I made a test batch yesterday, and today I will be making several dozen biscuits for a family dinner. The only thing I would do differently is add the melted butter after each layer of biscuits, which I did not do the first time. Here's the recipe.
Dutch Oven Biscuits
Makes: approximately 3 dozen
4 tbsp plus 1/2 tsp active-dry yeast
1/2 cup warm water
1/2 cup honey
1/4 cup vegetable oil
2 cups buttermilk
5 cups all-purpose flour
1/2 tsp baking soda
4 tsp baking powder
1 tsp salt
about 1/3 cup melted butter
1. Grease Dutch oven using 4 teaspoons of softened butter, cooking spray, or lard. Preheat oven to 450 degrees and set greased Dutch oven inside. In medium bowl, combine yeast and warm water. Let stand for 10 minutes.
2. Stir in honey, oil, and buttermilk.
3. In stand mixer bowl, combine flour, baking soda, baking powder, and salt. Add wet ingredients and mix on medium-high speed for 5 minutes to form ball. Turn out onto floured surface and knead lightly for 2 minutes.
4. Roll dough to 1/2-inch thickness and use rim of drinking glass or round cookie cutter to cut into small biscuits, approximately 2 inches in diameter.
5. Remove Dutch oven from conventional oven and place biscuits inside, brushing with melted butter. Continue layering biscuits and butter until there are no more biscuits, or until Dutch oven is full.
6. Bake, uncovered, for 12-15 minutes, checking for doneness after 10 minutes.
7. Let cool for 10 minutes before serving.
Recipes adapted from Grit.