Orange Glazed Blueberry Scones

     As a dutch oven cook, I can never have too many scone recipes.  What makes this recipe from Tyler Florence and the Food Network so good is the sweet, fragrant orange glaze.  I halved the original glaze recipe and did not make it in a double boiler as suggested.  Instead I made it in a heavy bottomed saucepan, whisking continuously until it thickened.  I would suggest removing your scones from your dutch oven before drizzling them with the glaze.  In my 10 inch dutch oven the scones baked for a total of 24 minutes with 10 coals in a ring around the base of the oven with 22 on the lid.  If you decide to make them with frozen blueberries, add them straight from the freezer to the batter.  They are tender and delicious on their own but the buttery marmalade-like glaze makes them downright delectable.

Orange Glazed Blueberry Scones
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup (half stick) chilled, unsalted butter cut into small pieces
3/4 cup buttermilk
1 egg
1 1/2 cups fresh blueberries
Orange Glaze:
2 tablespoons unsalted butter
1 heaping cup confectioner's sugar
1 orange, juiced and zested

     Lightly oil or spray dutch oven.
     In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly.
     Cut in butter using 2 forks or a pastry blender, the butter pieces should be coated with flour and resemble crumbs.
     In another bowl, mix buttermilk and egg together; add to flour mixture, mix until just combined.
     Carefully fold in blueberries.
     Drop large tablespoons of batter into prepared dutch oven.
     Bake at 400 degrees for 20-25 minutes or until golden brown.
     Allow to cool before applying orange glaze.
     To prepare glaze: 
     Combine butter, confectioners sugar, orange zest and juice in heavy bottomed saucepan.
     Cook over medium heat, whisking constantly, until butter and sugar have melted and glaze has thickened.
     Allow glaze to cool slightly before brushing or drizzling over scones.
     Makes 6 to 12 scones.

Add heaping tablespoons of batter into well oiled oven

Bake at 400 degrees for 20-25 minutes

Allow to cool then drizzle with orange glaze
Truly scrumptious

Bacon Cheese Pull-Aparts

     Since we're having the first real cold snap of the season I was in the mood today for a hearty, stick to your ribs kind of breakfast.  This recipe from Pillsbury was not only a cinch to prepare but warm and filling as well.  In my 10 inch dutch oven, the biscuits baked for a total of 23 minutes with 10 coals in a ring around the base of the oven, 14 placed around the outside edge of the lid with 6 briquettes spaced evenly in the middle.  I removed the center coals during the last 5 minutes of cooking time as the center was starting to brown too quickly.  This is a very good campfire recipe with ingredients that won't take up too much room in your cooler and you can even stir everything together in your dutch oven if you don't want to dirty an extra bowl. 

Bacon Cheese Pull-Aparts
1 egg
2 Tblsp milk
1 16.3 oz can Pillsbury Grands Flaky Layers Refrigerated Original Biscuits
1 2.1 oz package precooked bacon, cut into 1/2 inch pieces
1 cup shredded Cheddar cheese
1/4 cup finely chopped green onions (4 medium)

     Lightly oil or spray 10 inch dutch oven.
     In large bowl, beat egg and milk with wire whisk until smooth.
     Separate dough into 8 biscuits; cut each biscuit onto quarters.
     Gently stir biscuit pieces into egg mixture to coat evenly.
     Fold in bacon, cheese and onions.
     Spoon mixture into prepared oven; arrange biscuit pieces in single layer.
     Bake at 350 degrees for 23-28 minutes or until golden brown.
     Cut into squares, makes 4-6 servings.

Spread biscuit mixture in single layer in well oiled oven

Bake at 350 degrees for 23-28 minutes

Stash this recipe in your camping recipe file,
it's easy and very tasty as well

Red White and Blue Biscuits

     These patriotic biscuits are guaranteed to disappear quickly from your Fourth of July celebration table.  Tangy, tart and overflowing with berries, the flaky biscuits baked for 22 minutes in my 10 inch dutch oven with 10 coals in a ring around the bottom and 22 spaced evenly on the lid.  Use dried cranberries if you can't find the fresh ones and be sure to oil your dutch oven well to prevent them from sticking.

Red White and Blue Biscuits
2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
4 Tblsp chilled butter, cut into small pieces
1 1/2 cup buttermilk
1 cup blueberries (fresh or frozen)
1/2 cup cranberries (fresh or frozen)
2 Tblsp granulated sugar for topping

     Lightly oil or spray dutch oven.
     In large bowl, stir together flour, 1/4 cup sugar, baking powder and salt.
     With two knives or pastry cutter, blend in cold butter until mixture resembles coarse crumbs.
     Stir in fruit.
     Make a well in the center and gradually stir in buttermilk until just blended.
     Dough will be sticky.
     Drop by tablespoonful into dutch oven.
     Sprinkle tops evenly with remaining sugar.
     Bake at 400 degrees for 20-22 minutes or until golden brown.
     Serve warm, can be reheated.

Spoon wet batter into well-oiled oven

Bake at 400 degrees for 20-22 minutes or until golden brown

A flaky buttermilk biscuit brimming with berries

Classic Strawberry Shortcakes

     Since I've had such good luck baking scones and biscuits in my dutch oven I thought I'd give this classic shortcake recipe from the back of the Bisquick box a try.  In my 10 inch dutch oven, they baked for 15 minutes with 10 coals in a ring around the bottom and 22 briquettes on the lid, basically when you can smell them baking they're probably done.  Adding seedless raspberry preserves makes the strawberries glisten and thickens the juices.  Double the recipe and bake them in your 12 inch oven if you're feeding a crowd.  An All-American classic and a recipe I grew up with, for an airy center and a perfectly crispy crust, try baking these shortcakes outside in your camp oven.

Classic Strawberry Shortcakes
1 quart (4 cups) strawberries, sliced
1/4 cup sugar
2 Tblsp seedless raspberry preserves (optional)
2 1/3 cups Original Bisquick mix
1/2 cup milk
3 Tblsp sugar
3 Tblsp butter, melted
Whipped cream or frozen whipped topping

     In large bowl, mix strawberries, 1/4 cup sugar and raspberry preserves; set aside.
     Lightly oil or spray dutch oven.
     In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and butter until soft dough forms.
     Drop dough by 6 spoonfuls into prepared oven.
     Bake at 425 degrees for 12-15 minutes or until golden brown.
     Allow to cool in dutch oven for 10 minutes.
     Split warm shortcakes; fill and top with strawberries and whipped cream.

Spoon shortbread dough into well oiled oven

Bake at 425 degrees for 12-15 minutes

An All-American classic
 

Bacon-Cheddar Biscuits

     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.

Bacon-Cheddar Biscuits
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

Bake in a hot oven for 20-25 minutes

What could be better than flaky biscuits baked
in your dutch oven

Easy Ranch Biscuits

      I chose this recipe because it looked so simple and except for the cheese, none of the ingredients require refrigeration.  From the Hidden Valley Ranch website, these drop biscuits can be mixed in a jiffy and quickly baked in a hot oven.  In my 10 inch dutch oven, they baked for 15 minutes with 10 coals in a ring around the bottom and 26 briquettes on the lid.  You can definitely taste the dressing mix. They aren't quite as flaky as other biscuit recipes I've tried but they're quick and easy and made darned good ham and cheese sandwiches while they were still warm.

Easy Ranch Biscuits
1 1 oz packet ranch salad dressing mix
1/2 cup shredded Cheddar cheese
1/4 cup diced green chilies
2 1/4 cups Bisquick baking mix
2/3 cup beer

     Lightly oil or spray dutch oven.
     In large bowl, combine dressing mix, baking mix, cheese and green chilies.
     Add beer; stir until well-blended.
     Drop by spoonfuls into prepared dutch oven.
     Bake at 450 degrees for 12-15 minutes or until lightly browned.
     Makes 12 small biscuits.

Plop 12 spoonfuls of batter into your well oiled oven

Bake at 450 degrees for 12-15 minutes

If you like the flavor of ranch dressing you'll go for these
tangy beer biscuits

Cheddar Buttermilk Biscuits

     As you probably know by now, there's nothing I like better than a dropped scone or biscuit baked in my 10 inch dutch oven.  The texture just can't be duplicated on a cookie sheet in my kitchen stove, they rise higher and are much lighter plus they have that nice, crispy, cast iron crust.  This recipe from a Sept. 2004 issue of Gourmet magazine makes a wet and cheesy batter, perfect for plopping into your dutch oven.  A cross between a biscuit and a cornbread, you get all the moistness and flavor of both.  You need to pile as many coals as will possibly fit on the lid of your oven to get the heat quickly up to 450 degrees.  With the lid covered with coals and 10 in a ring around the bottom they were golden brown and ready in 18 minutes.  The cornmeal gives them a little texture, cheesy but light, serve them with butter and hot pepper jelly and watch them fly out of your dutch oven.

Cheddar Buttermilk Biscuits
1 3/4 cup all-purpose flour
3/4 cup cornmeal (preferably stone-ground; not coarse)
4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 stick (1/4 cup) cold unsalted butter, cut into small pieces
6 oz (scant 2 cups) shredded sharp Cheddar cheese
3 Tblsp grated Parmesan cheese
3 scallions OR 2 Tbslp fresh chives, finely chopped
1 1/3 cups well-shaken buttermilk

     Lightly oil or spray 10 inch dutch oven.
     In large bowl whisk together flour, cornmeal, baking powder, baking soda and salt.
     Blend in butter with your fingertips or pastry blender until mixture resembles coarse meal.
     Stir in cheeses and scallions.
     Add buttermilk and stir until just combined.
     Drop dough in 8-10 equal mounds in prepared dutch oven.
     Bake at 450 degrees for 15-20 minutes or until golden.
     Cool in oven for 10 minutes before serving.

Drop biscuit batter into well oiled oven

Bake at 450 degrees for 15-20 minutes

Our guest of honor came running for the cornmeal

Try this corn bread biscuit with your next pot of chili

Hungry Jack Casserole

     Some of you may have grown up on this casserole, it's been around for years.  Unfortunately Pillsbury no longer makes Hungry Jack biscuits however you can substitute with whatever brand you like.  If you use the larger sized Grands, just make sure you leave enough room for them to rise.  This is a good, basic camping meal, something that would constitute a gourmet dinner in the wild.  To simplify the process, brown and drain the beef at home then all you have to do is mix everything together and pour it in your oven.  If you're using a 12 inch oven I would suggest using two cans of pork and beans.  In my 10 inch dutch oven, after I sauteed the beef I baked the casserole with 10 coals in a ring around the bottom and 22 on the lid.  It's hot, filling, a little on the sweet side but would definitely be tasty by the campfire. 

Hungry Jack Casserole
1 lb lean ground beef
1 16 oz can pork and beans
3/4 cup barbecue sauce
2 Tblsp brown sugar
1 Tblsp minced onion
salt to taste
1 cup shredded Cheddar cheese
1 12 oz package Grands Jr biscuits or any same-sized refrigerated biscuit

     Lightly oil or spray dutch oven.
     Brown beef over a full compliment of coals; drain well.
     Move bottom coals to a ring around base of oven.
     Stir in pork and beans, barbecue sauce, brown sugar, salt and minced onion.
     Cover and bake at 400 degrees for 10-15 minutes or until beef mixture is bubbling.
     Place biscuits on top of casserole.
     Cover and bake for 10 minutes or until biscuits are golden.
     Sprinkle with Cheddar, bake for 2-3 minutes or until cheese has melted.
     Makes 4-6 servings.

Brown beef over a full compliment of coals

Stir in bean mixture

Once beef and bean mixture is bubbling add biscuits

Bake for 10 minutes then top with cheese

Good, tasty campfire fixins

Lemon Blueberry Biscuits

      From a 1996 edition of Taste of Home magazine these delicious biscuits are similar to the Lemon Blueberry Drop Scones I've already posted (and forgotten I'd made!) but the addition of an egg and baking soda makes them lighter and flakier.  The batter is the perfect consistency for spooning into your oven and of the grated lemon peel adds a subtle tartness to the glaze and biscuits.  In my 10 inch dutch oven the biscuits were ready in 18 minutes after baking with 10 coals in a ring around the bottom and 22 on the lid.  Just a tip, you'll need to pick up two containers of lemon yogurt because it only seem to come in 6 oz. cartons these days.

Lemon Blueberry Biscuits
2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup (8 oz) lemon yogurt
1 egg
1/4 cup butter, melted
1 tsp grated lemon peel
1 cup fresh or unthawed frozen blueberries
Glaze
1/2 cup confectioners' sugar
1 Tblsp lemon juice
1/2 tsp grated lemon peel

     Lightly oil or spray dutch oven.
     In a large bowl, whisk flour, sugar, baking powder, baking soda and salt until well combined.
     In another bowl, whisk yogurt, egg, melted butter and 1 tsp lemon peel until blended.
     Add wet ingredients to flour mixture; stir until just moistened.
     Fold in blueberries.
     Drop by 1/3 cupfuls into prepared dutch oven.
     Bake at 400 degrees for 18 minutes or until golden brown.
     In small bowl, combine glaze ingredients; whisk until smooth.
     Drizzle glaze over warm biscuits.
     Makes 12 biscuits.

Spoon batter into well-oiled oven

Bake at 400 degrees for 18 minutes or until golden brown

Drizzle with lemon glaze while still warm

Light and airy biscuits brimming with blueberries
and they stay moist the next day 

Bacon Biscuits with Orange-Honey Butter

     The first thing I did when I woke up this morning was Google the word 'bacon'.  Having all the ingredients on hand, this biscuit recipe from Betty Crocker not only satisfied my craving for bacon but is perfect for a lazy morning when you need immediate gratification without a lot of effort.  In my 10 inch dutch oven, they baked for 15 minutes with 10 coals in a ring around the base of the oven and about 22-23 on the lid.  Piling on the heat will help the biscuits to rise higher.  I cheated by using a 2 ounce package of ready-cooked applewood bacon and as usual, added a little extra liquid for a wetter batter.  The orange-honey butter is the perfect finishing touch and if you're a real bacon junkie, tuck a couple of slices between the biscuit halves for an exceptional way to start the day.

Bacon Biscuits
8 slices cooked bacon, drained and cut or crumbled into 1/2 inch pieces
1 1/4 cups baking mix (Bisquick)
1/2 cup yellow cornmeal
1/4 cup sugar
1/2 cup milk OR half and half plus extra if needed
Orange-Honey Butter
1/4 cup butter, softened
3 Tblsp orange marmalade
1 Tblsp honey

     Lightly oil or spray dutch oven.
     In medium bowl, combine Bisquick, cornmeal, sugar and bacon.
     Stir in milk OR half and half, adding more liquid if necessary, until soft dough forms.
     Drop dough by 8 spoonfuls into prepared dutch oven.
     Bake at 425 degrees for 15 minutes or until golden brown.
     In small bowl, beat butter, marmalade and honey with whisk until blended.
     Serve warm biscuits with orange-honey butter.

Drop batter into well oiled dutch oven

Bake at 425 degrees for 15 minutes

You can't go wrong with bacon, marmalade, butter and honey

Cranberry Buttermilk Biscuits

      Here's a very tasty biscuit recipe to put on your holiday baking list.  Not as sweet as a scone, these tangy biscuits are made with only four ingredients and can easily come together at camp or at home.  I snuggled 14 small biscuits closely together in my 10 inch oven and they baked for 20 minutes with 10 coals in a ring around the bottom and 24 on the lid.  I used a full cup of buttermilk as I prefer a wetter batter that can be dropped into my oven but if you like to roll and cut your biscuits add a little less liquid for a stiffer dough.  For a real treat, serve them with softened butter and orange marmalade.

Cranberry Buttermilk Biscuits
2 1/2 cups Bisquick or your favorite biscuit mix
2/3 to 1 cup buttermilk
2 Tblsp brown sugar
1 cup dried cranberries, chopped

     Lightly oil or spray dutch oven.
     In large bowl, combine Bisquick, brown sugar and dried cranberries.
     Make a well in center of Bisquick mixture.
     Gradually add buttermilk, stirring with a fork until a soft ball of dough forms.
     Dropping by spoonfuls, place biscuits closely together in prepared dutch oven.
     Lightly brush tops with more buttermilk.
     Bake at 425 degrees for 20-22 minutes or until golden brown.
     Serve hot; makes 14 small biscuits.

Drop spoonfuls of dough into well oiled dutch oven

Bake at in a hot oven for 20 minutes or until golden brown

Flaky, tangy biscuits that can be made in no time flat

Chocolate Buttermilk Biscuits

      I'm going to give you the original recipe for these yummy Chocolate Buttermilk Biscuits from Mr. Food in case you like to cut your biscuits into rounds before baking.  I find it much easier to drop my biscuits into my dutch oven with a spoon.  If you prefer my no knead method, add a couple of extra tablespoons of buttermilk to the batter or enough to make it slightly moist and easy to handle.  In my 10 inch dutch oven, I spooned 13 little biscuits close together and they baked in a hot oven for 20 minutes with 10 coals in a ring around the bottom and the lid completely covered with around 26 coals.  You can almost serve these sweet biscuits for dessert with fresh strawberries and a spoonful of honey or preserves.  Be sure to let them sit in your oven for a few minutes to cool so you won't burn your tongue on the gooey chips.  Sugar, cinnamon and chocolate, they're a light and flaky biscuit to satisfy your sweet tooth.
 
Chocolate Buttermilk Biscuits
3 Tblsp sugar, divided
1/8 tsp ground cinnamon
2 cups self-rising flour
1/3 cup cold butter, cut into pieces
3/4 cup buttermilk
1/2 cup semisweet chocolate chips
1/4 cup butter, melted

     Lightly oil or spray dutch oven.
     Combine 2 Tblsp sugar and cinnamon; set aside.
     Combine flour and remaining 1 Tblsp sugar in a large bowl.
     Cut butter into flour mixture with a pastry blender or two knives until mixture is crumbly.
     Add buttermilk and chocolate chips, stirring just until dry ingredients are moistened.
     Turn dough out onto a lightly floured surface; knead 3 or 4 times.
     Pat or roll dough into 1/2 inch thickness; cut with 2 inch biscuit cutter.
     Place biscuits in prepared dutch oven.
     Sprinkle with sugar mixture.
     Bake at 425 degrees for 20 minutes or until golden.
     Brush biscuits with 1/4 cup melted butter.
     Let cool in dutch oven for 10 minutes before serving.

Place biscuits close together in well oiled dutch oven

Bake for 20 minutes in a hot oven or until nicely browned
then brush with melted butter

The perfect chocolate lover's biscuit