International Dutch Oven Society Chapter – Richmond, VA


Yield:10 servings
Level: Easy
¾ cup Cinnamon
¾ cup Sugar
2 packages biscuits
Preheat oven to 350 degrees F. Lightly butter a pan (Bundt, Dutch Oven etc); set aside.
In a small bowl, Cinnamon and Sugar.
Cut each biscuit in quarters. Drop each ¼ into the Cinnamon Sugar mix and coat well. Roll each 1/4 into a ball. Place dough into prepared pan; overlapping will occur (I just make a pile). Sprinkle Cinnamon Sugar mix over the pile as needed (Sweeter is better right?) Bake bread, 30 to 35 minutes (See package cook time).
Let cool in pan, 10 minutes; invert bread onto a serving plate. Enjoy!

Total Time: 55 min Prep: 10 min Cook: 35 min Resting:10 min
Yield:10 servings
Level: Easy
1 stick butter melted, plus 1/4 cup melted butter, plus more for pan
1 cup grated Parmesan, plus more for sprinkling
2 teaspoons dried Italian seasoning
2 packages biscuits
Preheat oven to 350 degrees F. Lightly butter a pan (Bundt, Dutch Oven etc); set aside.
In a small bowl, combine cheese and Italian seasoning.
Cut each biscuit in half. Roll each half into a ball. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes (See package cook time). Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed.
Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4 cup melted butter on top and sprinkle with grated Parmesan.

Prep 10min, Cook 15min, Total 25 min
“This was fantastic with spaghetti, my family loved it… Keep in mind though, we love garlic at our house. If you are not a fan of strong garlic, adjust the amount until you are comfortable with it.”

· cooking spray
· 1/2 cup butter, melted
· 2 teaspoons dried parsley
· 2 teaspoons dried rosemary, crushed
· 2 teaspoons dried basil
· 7 cloves garlic, crushed and chopped
· 2 (10 ounce) cans refrigerated biscuit dough
1. Preheat oven to 350 degrees F (175 degrees C). Spray the pan (such as a Bundt, Dutch Oven or cast iron skillet with cooking spray.
2. In a bowl, mix together the melted butter, parsley, rosemary, basil, and garlic. Separate the biscuits, cut into quarters, and dip each quarter into the butter and herbs; place biscuits in a random pattern into the prepared pan (I just make a pile). If there is any unused butter mixture, pour it over the biscuits.
3. Bake in the preheated oven until the bread is browned and cooked through in the center, 15 to 20 minutes (or whatever the package instructions say). Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece. Serve by pulling the bread apart into individual servings.


I was looking for a fall bread i can make at a demo. Found this recipe at Thank you very good!!!

3 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
½ tsp. ground ginger
1 tsp. allspice
2 cups sugar
2 cups canned pumpkin
1 cup mashed ripe banana
½ cup raisins
1 ½ cups vegetable oil
4 eggs, beaten
1 tsp. vanilla
1 tsp. lemon juice

Mix sugar and oil, stir in eggs, banana, pumpkin, lemon juice and vanilla in a bowl then add remaining dry ingredients and mix well. Pour mixture into a foil lined Dutch oven. Cover and bake at 350 degrees for 1 hour. If cooking outdoors using a camp Dutch oven, place 10 lit charcoal briquettes beneath and 15 on top of your Dutch oven. Refresh your coals after 30 minutes. You may need to use more charcoal briquettes on cold or windy days.

Serves 6 to 8

Thank you to for originally posting this recipe!!



DSCN0121 DSCN0122

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 – 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

Thanks to Judy and Diane for the recipe from the website

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