Dutch Oven Jalapeno Cheddar Biscuits
Easy Campfire Recipes
They may not be the prettiest biscuits you've ever seen, but jalapeno cheddar biscuits may very well be the tastiest.
Standard kitchen kit
Campfire dutch oven equipment
seeded, deveined, and very finely chopped
Morton's Kosher Salt
sharp cheddar cheese
Grease your dutch oven with butter or lard.
Set dutch oven to bake at 425 degrees. (about 23 charcoal briquettes on top and 7 underneath)
Whisk your flour, cornmeal, baking powder, and salt together. (It's always best to whisk dry ingredients to ensure that everything is evenly distributed.)
Blend your butter, cheese, and jalapenos into your flour mixture with a pastry cutter or mixing spoon until the mixture is crumbly, but not smooth.
Add the buttermilk, stirring until everything is moistened, but not overworked.
Turn flour out onto a lightly floured work surface. I just use the top of the 6-foot plastic table I haul out to the campsite with me.
Roll your dough out to about 3/4 inch thick. Use a 2 1/2 inch round biscuit cutter to cut out your biscuits.
Place the biscuits in your dutch where they are barely touching or there is a little space in between, but not smashed together.
Bake for 12-14 minutes until golden brown on top. Rotate your dutch oven a quarter-turn every few minutes, then do the same with the lid.
When done, brush immediately with melted butter.
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