Mark Klever’s Dutch Oven Biscuits

Mark Klever’s Dutch Oven Biscuits

<p>Mark Klever, the general manager at Belcampo Farms near Mt. Shasta, California, learned to make these biscuits from his grandmother. He renders his own lard from Belcampo's free-range pigs, and he bakes up a batch for his family nearly every week, just like his family used to do. You'll need to pack a 2 1/2-in. biscuit cutter; or use a small glass and cut around it with a knife.</p>

Ingredients

  • 4 cups flour
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • About 3/4 cup cold lard or unsalted butter
  • 1 1/2 cups milk or buttermilk
  • Butter and honey

    optional

Directions

  1. 1

    <p> Prepare a fire (see How to Cook in a Dutch Oven) and arrange the coals for baking.</p>

  2. 2

    <p> Mix dry ingredients together in a large bowl. Cut in 3/4 cup of lard with a pastry blender or 2 knives until lard is in pea- to walnut-size pieces. Stir in milk until dough looks shaggy. Transfer to a floured work surface and knead just slightly until it comes together. Pat dough out 3/4 in. thick.</p>

  3. 3

    <p> Cut biscuits using a 2 1/2-in. round cutter, patting out scraps until all the dough is used.</p>

  4. 4

    <p> Arrange biscuits in a greased 4- or 6-qt. (10- or 12-in.) camp dutch oven so they're touching but not scrunched. Cover with lid and coals as directed in How to Cook in a Dutch Oven.</p>

  5. 5

    <p> Cook biscuits until they're browned and puffed, 10 to 12 minutes.</p>

  6. 6

    <p> Remove pot from fire and uncover. Serve biscuits with butter and honey if you like.</p>

Mark Klever&#8217;s Dutch Oven Biscuits

Mark Klever&#8217;s Dutch Oven Biscuits

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