Dutch Oven Cooking

I have been running through the back of my head, since Girl of Fire invited me to participate in this adventure, how I could work out a nice topic on Dutch Oven Cooking. For me, Dutch Ovens are "Da Kind"! They are low maintenance and very forgiving if you goof up and walk away for too long, and with enough ovens, stacked up pretty as you please, you can create a banquette for the evening, that can mostly handle itself as you handle your day.

Soooo.... I was going to inundate you with my testimonials of Dutch Ovens, then I goofed up and found a site that did a better job than I could do. I'll provide the link, but would still like to read your take on the Dutch Oven and recipes that you'd like to share before your loyal and trusted dog sells the secret recipe.

Dutch Oven Dude !

Do you have a good recipe for Dutch oven biscuit's?

Since that other fellow is slacking off, I'll give it a shot.

~DUTCH OVEN BISCUITS~
4 tablespoons plus 11⁄2 teaspoons active dry yeast
1⁄2 cup warm water
1⁄2 cup honey
1⁄4 cup vegetable oil
2 cups buttermilk
5 cups all-purpose flour
1⁄2 teaspoon baking soda
4 teaspoons baking powder
1 teaspoon salt

In medium bowl, combine yeast and warm water; let stand for 10 minutes.

Stir in honey, oil and buttermilk.

In large bowl, combine flour, baking soda, baking powder and salt. Add wet ingredients and stir together to form ball. Turn out onto floured surface and knead lightly for 2 minutes.

Roll dough to 1⁄2-inch thickness and cut into 2-inch round biscuits.

Place 2- or 3-inch-deep cast-iron skillet with lid, or Dutch oven with lid, in the fire separately until skillet or oven is hot and lid is very hot but not red. Grease bottom of skillet or oven with lard, butter or cooking spray, and sprinkle with a little flour. Place biscuits inside and brush tops with lard, butter or oil. Cover.

Rake out a thin bed of coals and set skillet or oven on coals. Cover lid with a thick layer of coals.

Bake, covered, in fire for 10 to 15 minutes, checking for doneness after 7 minutes. Yields 3 dozen biscuits.

NOTE: Refrigerate unused dough; biscuits can alternatively be baked, uncovered, in a conventional oven at 450°F for 12 to 15 minutes.

Thank you so very much

Yum I love Dutch oven cooking