Monkey Bread Dutch Oven Recipe
2 cans Pillsbury Buttermilk Biscuits Large Size
1/2 Cup Sugar
1 tsp. Cinnamon
1 Gallon plastic bag
Raisins
Walnuts
3/4 Cup Butter
1 Cup Brown Sugar
Instructions: While warming your 12″ regular Dutch Oven. Open Biscuits and cut each Biscuit into fourths. Mix 1/2 cup sugar and cinnamon into gallon bag. Put in 4 to 6 biscuits pieces and shake till covered with mixture. Grease the bottom of your dutch oven and place biscuits. When you have one can done on the bottom stop!!! Add Raisins and Walnuts…..however many you like. Now add the other can of Biscuits on top of that. In another container melt the butter and add the brown sugar. When you get that done add to the top of the Biscuits….yum yum!! Then cook till done. If you wait for the smell or till you see steam coming from under the lid then you will know they are done. You might want to give them the pinch test just to make sure you have them done.
Put 15 briquettes on top of the dutch oven and 10 underneath the dutch oven.
Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don’t forget the Food!!!
Monkey Bread Dutch Oven Recipe
