Next time you head out camping, try this Dutch Oven Biscuits recipe in the morning, and you'll be quite popular in camp. offgrid.cooking shares two easy Dutch Oven biscuit recipe for the next time you go camping.
In most other English speaking countries, a biscuit is what we here in the United States would call a cookie or a cracker. The American meaning for biscuit was first noted by John Palmer in his “Journal of Travels in the United States of North America, and in Lower Canada”, (1818).
In 1828, Webster’s’ dictionary had defined the American “biscuit” as a confection composed of flour and butter, made and baked in private families (FoodTimeLine.org, n.d.).
The word biscuit is derived from the Latin words “bis” (twice) plus “coctus” (cooked). In the 1800, they were called soda biscuits or baking soda biscuits.
Baking Soda versus Baking Powder
Baking soda is pure sodium bicarbonate, and while baking powder contains sodium bicarbonate, it includes an acidifying agent (cream of tartar) as well, along with a drying agent (usually starch).
Baking soda is considered a basic and can cause a bitter taste unless countered by an acidic ingredient, an ingredient such as buttermilk, yogurt, and even honey.
Because baking powder contains cream of tartar, it is normally used in cookies and cakes and it can be used to make biscuits and bread where you would not use buttermilk, but milk, or even water instead, for example.
The “cathead” biscuit was considered an Appalachian phenomenon and many call it the precursor to the even larger size biscuits offered today by many restaurant chains. The dough was made and cooks simply pinched off a bit of dough and flattened it between their palms instead of rolling out the dough and using a cutter. Once in the pan, some cooks would poke the top of the biscuits with their fingers to keep the biscuits from “rounding” as they baked.
- 2 1/4 cups flour
- 1/3 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons baking powder
- 5 tablespoons lard
- 1-cup buttermilk.
Sift and then mix your dry ingredients and then cut in your lard. Then add your buttermilk. Pinch off portions of dough the size of a large egg and pat with your hands.