International Dutch Oven Society Chapter – Richmond, VA

biscuits

DSCN0119DSCN0116Made these for breakfast for the family. These are so good!!!

2 cups all-purpose flour
4 tsp baking powder
1/4 cup plus 2 tsp sugar,divided
1/2 tsp salt
1/2 tsp cream of tarter
1/2 cup shortening
2/3 cup milk
2 tbsp of soft butter or margarine
1/8 tsp ground mace or nutmeg
1 1/2 tsp shredded orange peel
1 cup sifted confectioners sugar
1 to 2 tbsp orange juice

Combine flour,baking powder,2 tsp sugar,salt and cream of tarter in a mixing bowl; cut in shortening until mixture resembles course crumbs.Add milk ans stir until a soft dough is formed. Shape into ball and turn out onto a lightly floured surface. Knead gently and pat or roll into a 9×18 rectangle.
Spread 2 tbsp soft butter on dough. Mix 1/4 cup sugar,mace and 1/2 tsp orange peel;sprinkle mixture over buttered dough. Beginning at the 9 inch edge, roll like a jelly roll; seal end. Cut into eight slices,about 1 inch thick.
Bake at 375 oven for 25 minutes. Combine 1 tsp orange peel,confectioners sugar and enough orange juice to make a soft icing. Drizzle over warm biscuits.

recipe came from Morning Fires,Evening Lights The Marlboro Country Cookbook

If you love bacon you love these biscuits. Made these during a cold winter morning.

DSCN0114DSCN0110

3 strips lean bacon
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon backing soda
1 teaspoon salt
1 teaspoon unsalted butter,soften
2/3 cup butter milk(might need 1 cup)
melted butter or buttermilk for brushing tops

Preheat dutch oven to 450 F
fry bacon in cast iron skillet or frying pan until crisp. Pour off 1 teaspoon of the rendered fat as the bacon fries and reserve it. Crumble the bacon.
In a bowl,mix together the flour,baking powder,baking soda,and salt. Sprinkle the reserved bacon fat over the flour and add the butter. Using your fingers,rub in the fat until it disappears into the dry ingredients. Add the bacon and buttermilk and stir until the dough is soft and light but not sticky. Turn dough out onto a floured board.
With floured hands,knead the dough just until smooth. Do not over work. Roll dough out to a 3/4 inch thickness and cut out biscuits with a 3 inch round biscuit cutter. Place the bisuits in the greased dutch oven. Bake for 12 to 15 minutes,at which point the biscuits should have a gloden brown top. Remove from the oven and immedinately brush tops with melted butter or buttermilk. Serve warm.

Recipe came from the cookbook Judith Olney on Bread.

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