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Dutch Oven Biscuits
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 432
% Daily Value**
Total Fat 8g
13%
Saturated Fat 2g
3%
Unsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 878mg
37%
Total Carbohydrate 77g
26%
Dietary Fiber 3g
11%
Sugars 0g
Protein 12g
Vitamin A  0%Vitamin C  0%
Calcium  20%Iron  7%
Potassium  15%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Dutch Oven Biscuits

Date Added: November 19, 2018

Ingredients:

4 1/2 Teaspoons Baking Powder
3 Teaspoons Salt pinch
6 Cups Flour plus extra flour for dredging
1/4 Cup Shortening (solid)
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Directions:

1. Add diluted evaporated milk sufficient to make batter that is workable.

2. Work all of the above ingredients together on a board with the hands.

3. You're a dude if you use tools! The dutch oven should be pre-heated in the pit.

4. Put about 1/4 to 1/2 inch of melted shortening in bottom, then put on the lid.

5. Leave it for 15 to 30 seconds to get good and hot.

6. Remove with ranch hook, remove lid. Pinch off hunks of dough about 1/3 the size of cooked biscuit.

7. Dip them in hot grease in oven, then lay them in oven, greased side up.

8. Be sure they get well and evenly greased so they'll come out even golden brown all over.

9. When you have the bottom of the oven filled, put the lid on again, set oven up close to hot pit.

10. Load coals on the top again and wait. After about 15 minutes take a look, for the temperature of the oven and of the coals determines how fast the biscuits cook.

11. They're done when they're brown and well risen.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten allergies.
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