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Byron's Dutch Oven Recipes


Byron's Sourdough Biscuits

2 1/2 cups all-purpose flour 1/2 cup Crisco
3 Tbs. sugar 2 cups sourdough starter
1 Tbs. baking powder   melted butter
1 tsp. salt    

Make sure to feed your sourdough start and leave out to ferment prior to making biscuits. If you need a sourdough start I have a recipe here.

To a mixing bowl add flour, sugar, baking powder, and salt. Stir together using a fork. Cut in the Crisco until the mixture is like coarse meal with no lumps larger than a green pea. Using a fork stir sourdough starter into the mixture until dough comes together.

Generously flour a large cutting board or smooth countertop. Scoop the dough out of the bowl and put it on the floured surface. With the palm of one (or both) hands, press down on the dough and push it away from you. The dough will stretch into the shape of an oval. Next, lift the far end of the oval and bring it towards you, so it resembles a thick taco shell with the opening facing towards you. Then, rotate the dough a quarter turn and repeat the process, gently pushing, folding and turning, about 10 times.

Cut dough into halves then cut each half into 9 equal sized pieces. Roll each piece of dough into a ball then dip in melted butter and place in a greased 14" Dutch oven, 11 around the outside edge, 6 in an inner circle, and 1 in the middle. Try to leave a 1/2" space in between dough balls. Place lid on Dutch oven and let biscuits raise for 20-25 minutes.

Bake using 12-14 briquettes bottom and 18-20 briquettes top (400° F.) for 20-25 minutes until golden brown.

NOTE: For even browning make sure to turn the oven and lid 1/4 turn in opposite directions every 5-10 minutes.

Serve warm.

Yield: 18 biscuits

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