Tuesday, April 19, 2011
Easy Pan Biscuits
Part of the romance of dutch oven cooking is remembering the pioneers who blazed a trail across the West or the grizzled chuck wagon cooks who turned out mountains of hot biscuits to weary, hungry men during cattle drives. There are as many biscuit recipes as there are stars in the Western sky. I am on a quest not only to become a better dutch oven cook but to sharpen my baking skills. To me, anyone who can produce hot, flaky biscuits from scratch on the open range or at camp has achieved dutch oven greatness. While searching for the ultimate biscuit recipe I hope to honor the cooks of days gone by and share with you some of the many ways you can bake biscuits in your dutch oven.
I came across this recipe in Southern Living's 40 Years of Our Best Recipes. I was drawn to it's simplicity and the fact that it uses only 4 ingredients. These biscuits were like buttery pillows of air, light, delicate and incredibly easy to make. Be sure to sprinkle some baking mix or flour on your hands before rolling them, the batter is quite sticky. I baked them in my 10 inch oven with 10 coals in a circle on the bottom and as many coals as I could fit on top, maybe 22 or more to raise the temperature quickly.
Easy Pan Biscuits
2 cups all purpose baking mix (Bisquick)
1/2 cup sour cream
6 Tblsp. lemon/lime soft drink, do not use diet
3 Tblsp. butter, divided
Stir together first three ingredients, lightly flour hands, and divide dough into 20 equal portions. Shape each portion into a ball, and place in a lightly greased 10 inch dutch oven. Dough portions will touch.
Melt butter; brush evenly with half of butter.
Bake at 425 degrees for 15 minutes or until golden brown. Brush evenly with remaining half of butter. Serve immediately.