Fresh baked bread isn’t usually on the camping
menu, until now.
Dutch Oven Tomato Cheddar Biscuits
3 cups biscuit mix
½ -1½ teaspoons garlic powder, divided (to taste)
1 teaspoon Italian seasoning (or 1-tablespoon chopped
fresh basil)
2 cups shredded sharp cheddar cheese, divided
2 tablespoons butter, melted
1 can (15-oz) diced tomatoes, including juice
Place 14-inch Dutch oven and lid in oven (NOTE – if baking
in oven on a ‘baking sheet’ skip pre-heating the baking
sheet). Preheat oven to 425 degrees (see below for heating
Dutch oven with coals). Note – if using smaller Dutch oven
cut recipe in half.
Stir together biscuit mix, ½-1-teaspoon garlic powder,
Italian seasoning, 1½-cups shredded cheese and melted
butter. Stir in diced tomatoes (including juice) just until
mixed.
Remove Dutch oven from heat, carefully place parchment
paper in bottom of Dutch oven; drop biscuits by
tablespoonful onto parchment paper; sprinkle with remaining
garlic powder and remaining shredded cheese. Replace lid on
Dutch oven, place Dutch Oven back inside the oven (see
below for coals) and bake 12-20 minutes or until golden
brown. Recipe makes about 16 biscuits.
Notes:
Dutch Oven cooking is an age-old cooking utensil as well as
a technique, with a modern following. It provides lure and
a challenge when cooking outdoors, and creates a wonderful
micro-climate when cooking indoors.
Tips for Cooking with Coals:
Pre-heat Dutch oven before adding biscuits. Place coals
under the oven as well as on the lid. Coals are ready when
they are covered by white ash (not disintegrated to a white
ash, covered by white ash). Cooking temperatures and time
with a Dutch oven vary by type of coals used (charcoal vs
wood), size of the pan, and who is making the
recommendation. To narrow down the confusion I like to use
the “2” rule. Two times the width of pan, then subtract or
add 2. For example: a 12-inch Dutch oven would need 24
briquettes on top and bottom (12×2=24), then subtract 2
from the bottom and add 2 more to the top (always need more
on the top than the bottom). This is a “guide” to start
with rather than the rule – adjust the number of coals to
adjust the inside temperature – more coals for hotter, less
for cooler. Since coals create hot spots, do the twist:
twist the pan on the coals part way through the cooking
time, and twist the lid the opposite direction.
Homemade Biscuit Mix
Whisk together 9-cups all-purpose flour, ½-cup baking powder,
¼-cup sugar, 1-tablespoon salt, 1½-cups non-fat dry milk.
Cut-in 1½-cups butter using fork or pastry blender until
mixture resembles coarse meal. Store in air-tight container
in cool place (fridge best) for up to 6-months.
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