A dutch oven cook can never have enough biscuit recipes, especially if they're loaded with bacon and cheese. This recipe from Williams Sonoma may seem complicated but it's your basic biscuit formula, the only difference is the method for rolling out the dough. Similar to making puff pastry from scratch, you roll out the dough, fold it in thirds then repeat the process again. As you probably know by now, for the sake of convenience, I much prefer making drop biscuits in my dutch oven. I must say, this recipe really does produce a flakier biscuit. I patted the dough on a piece of parchment paper then lifted the ends of the paper to fold the dough onto itself, much neater and quicker than flouring your counter. If you're camping and don't want to go to the trouble of rolling out the dough, add an extra tablespoon of buttermilk and drop the biscuits by spoonfuls into your dutch oven.
In my 10 inch dutch oven, the biscuits baked for 20 minutes with 10 coals in a ring around the base of the oven and the lid completely covered with around 26 briquettes. Brushing your dutch oven with bacon grease makes these peppery biscuits especially crisp and for a little extra kick, serve them warm with butter and hot pepper jelly.
6 oz bacon
2 cups all-purpose flour
1 Tblsp baking powder
1 tsp salt
2 tsp sugar
1/2 tsp freshly ground black pepper
8 Tblsp (1 stick) cold, unsalted butter, cut into small pieces
2 Tblsp butter, melted
3/4 cup shredded sharp Cheddar cheese
1/4 cup grated Parmigiano-Reggiano cheese
3/4 cup plus 2 Tblsp buttermilk
In frying pan, cook bacon until crisp, about 10 minutes.
Using a slotted spoon, transfer the bacon to a paper towel lined plate; reserve bacon fat in pan.
Finely chop cooked bacon.
Coat bottom and sides of dutch oven with warm bacon fat.
In large bowl, whisk together flour, baking powder, salt, sugar and pepper.
Using a pastry blender or 2 knives, cut in the cold butter until pea-size crumbs form.
Stir in the Cheddar and Parmigiano -Reggiano cheeses and the bacon.
Stir in the buttermilk until the dough just comes together.
Transfer the dough to a floured work surface and roll out into a 9 by 11 inch rectangle.
Fold the dough into thirds, rotate 90 degrees and roll out into the same sized rectangle.
Fold into thirds again, rotate 90 degrees and roll out into a 9 by 9 inch rectangle about 1/2 inch thick.
Using a floured 2 inch biscuit cutter, cut out biscuits and place side-by-side in prepared dutch oven.
Gather up the scraps, reroll the dough and cut out more biscuits.
Brush the tops of the biscuits with melted butter.
Bake at 425 degrees for 20-25 minutes or until golden brown.
Let cool for 10 minutes before serving; makes 8-12 biscuits.
|Brush dutch oven with bacon fat before adding biscuits|
in your dutch oven