Cornmeal Biscuits Dutch Oven Recipe

Cornmeal Biscuits Dutch Oven Recipe

I love biscuits and love just about anything with cornmeal in it. They are very easy to make.

1 1/2 Cups Flour
1/2 Cup Yellow Cornmeal
2 1/2 tsp. Baking Powder
1/3 Cup Shortening
1/2 tsp. Salt
2/3 Cut buttermilk

Sift flour, then put it and baking powder, and salt into mixing bowl. Blend in cornmeal and shortening, then add buttermilk all at once. Stir lightly with a fork, just enough to moisten all the flour. Knead gently about 1 to 2 minutes on lightly floured board. Roll dough 1/2″ thick. Cut with 2″ cutter and place in warmed and greased 12″ Dutch Oven. Then bake at 350 degrees. 15 briquettes on to 10 on the bottom. For about 18 to 25 minutes or until you smell it. When using the Camp Chef propane stove, be sure to use the deflector plate under the Dutch Oven to keep from burning the bottom the put the Dutch Oven Dome on top. Put heat on almost blow out!!

page 87 in the Lewis & Clark cookbook by Colleen Sloan

Cornmeal Biscuits Dutch Oven Recipe