Dutch Oven Breakfast Biscuits
Start your morning with the rustic charm of Dutch Oven Breakfast Biscuits, a hearty and versatile recipe perfect for camping trips or cozy weekends at home. These buttery, flaky biscuits are crafted from a simple blend of pantry staples like all-purpose flour, baking powder, and cold butter, ensuring they bake up tender and golden every time. Whether cooked over glowing charcoal briquettes outdoors or in a preheated oven, their warm, homemade flavor is guaranteed to impress. Ready in just 40 minutes, including prep, these biscuits are ideal for serving with butter, jam, or a fried egg for an extra protein boost. Topped with a perfectly crisp crust and an irresistible aroma, Dutch Oven Breakfast Biscuits are sure to become a go-to breakfast favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 0.5 teaspoons salt
- 0.5 cup unsalted butter (cold, cut into small cubes)
- 0.75 cup whole milk
- 2 large eggs (optional, for serving)
- 1 sheet pre-cut parchment paper (to line the Dutch oven)
- 20 pieces charcoal briquettes (if cooking outdoors)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the milk to the flour mixture, stirring gently with a fork, just until a soft dough forms. Be careful not to overmix.
Turn the dough onto a floured surface and knead gently 3 to 4 times. Pat or roll the dough to a thickness of about 1 inch.
Using a biscuit cutter or the rim of a glass, cut the dough into 2.5-inch rounds. Gently re-roll the scraps and cut additional biscuits until the dough is used up.
Place a sheet of parchment paper in the bottom of a Dutch oven. Arrange the biscuits in the Dutch oven so they are close but not touching (they will expand as they bake).
If cooking outdoors, place 10 charcoal briquettes beneath the Dutch oven and 10 on the lid. If baking indoors, preheat the oven to 400°F (200°C) and bake the biscuits in the Dutch oven with the lid on.
Cook the biscuits for 20 to 25 minutes, or until they are golden brown on top and cooked through. Rotate the Dutch oven and lid halfway through cooking if outdoors to ensure even heat distribution.
Remove the Dutch oven from the heat and transfer the biscuits to a wire rack to cool slightly.
Serve warm with butter, jam, or your favorite breakfast toppings. For extra protein, top the biscuits with freshly fried eggs if desired.
Nutrition Facts
Calories |
2031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 2801 mg | 122% | |
| Total Carbohydrate | 205.6 g | 75% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 14.3 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 312 mg | 24% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 600 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
