Uploaded November 2016 | Updated September 2026, 3 weeks ago
LeRoy's Basic Southern Biscuits
Ingredients:
12 oz. all purpose flour (and an additional 1/2 cup for dusting
4 tsp. baking powder
1/4 tsp. baking soda
4 tbsp. unsalted butter, chilled
4 tbsp. shortning, chilled
1 cup whole buttermilk
(makes 1 dozen)
Directions:
Preheat a 12" camp oven.
Whisk together all dry ingredients in a large bowl.
Using a fork, cut the butter and shortening into the flour mixture until it becomes crumbly.
Make a well in the center of the mixture and add buttermilk, stir with fork.
Knead by hand until dough forms and all the flour has been taken up.
Turn the dough out onto a floured surface, folding the dough over on itself 4 times and flatten to 3/4" thick.
Using a biscuit cutter, cut as many biscuits as you can and quickly reshape dough to cut more biscuits.
Place biscuits tightly into the camp oven so they touch one another.
Bake at 425 F for twenty minutes, until golden brown.
(425 F for a 12" oven equals 10 briquettes under oven, 22 briquettes on lid)
LeRoy's Basic Southern Biscuits
Ingredients:
12 oz. all purpose flour (and an additional 1/2 cup for dusting
4 tsp. baking powder
1/4 tsp. baking soda
4 tbsp. unsalted butter, chilled
4 tbsp. shortning, chilled
1 cup whole buttermilk
(makes 1 dozen)
Directions:
Preheat a 12" camp oven.
Whisk together all dry ingredients in a large bowl.
Using a fork, cut the butter and shortening into the flour mixture until it becomes crumbly.
Make a well in the center of the mixture and add buttermilk, stir with fork.
Knead by hand until dough forms and all the flour has been taken up.
Turn the dough out onto a floured surface, folding the dough over on itself 4 times and flatten to 3/4" thick.
Using a biscuit cutter, cut as many biscuits as you can and quickly reshape dough to cut more biscuits.
Place biscuits tightly into the camp oven so they touch one another.
Bake at 425 F for twenty minutes, until golden brown.
(425 F for a 12" oven equals 10 briquettes under oven, 22 briquettes on lid)
