Dutch Oven Lemon Blueberry Biscuits
Recipe type: Breakfast
Cuisine: Camp Cooking
Prep time: 
Cook time: 
Total time: 
Serves: 9 biscuits
This is a from scratch recipe that's absolutely delicious, and quite easy to make. Like any biscuit, however, mastering the temperature and time for just the right doneness without burning is a sign of cast iron cooking expertise. Keep an eye on it - you'll get it right.
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 8 oz lemon yogurt
  • 1 egg
  • ¼ cup butter, melted
  • 1 tsp grated lemon peel
  • 1 cup fresh, or frozen and thawed blueberries
  • Glaze:
  • ½ cup confectioners' sugar
  • 1 tbsp lemon juice
  • ½ tsp grated lemon peel
  1. Lightly oil or spray Dutch oven. You can put tin foil in and spray that.
  2. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt until well combined.
  3. In another bowl, whisk together yogurt, egg, melted butter, and 1 tsp lemon peel until blended.
  4. Add wet ingredients to flour mixture; stir until just moistened, then fold in blueberries.
  5. Drop by ⅓ cupfuls into prepared dutch oven.
  6. Bake at 400 degrees for at least 18 minutes or until golden brown.
  7. In small bowl, combine glaze ingredients; whisk until smooth. Drizzle glaze over warm biscuits.
Recipe by 50 Campfires at https://50campfires.com/dutch-oven-lemon-blueberry-biscuits/