Biscuits and Debris

[Cheef]

BEST Western Series ever made.

[58limited]

"a man that does like to rent pigs is... he's hard to stop"

Whenever I make Dutch oven biscuits I always remember the ones from the Lonesome Dove miniseries.

[Donw]

Everything looks so good. When I hear of or see dutch oven biscuits I am always reminded of the novel "Lonesome Dove" and one of the main characters, Gus McCrae, who always made biscuits in his dutch oven every morning.

”We don’t rent pigs.”

[58limited]

Science has yet to prove that there is such a thing as 'too much gravy'

[FireMan]

Everything was motoring along til’ the gravy, over the top. That’s a great anytime meal!

[NapMaster]

That looks like my kind of grub. Nice photos.

[Mr. Bones]

Yum!!!

[RonB]

Ya got my mouth waterin'.

[58limited]

Tonight I'm having breakfast for dinner. Anyone ever make this? For the biscuits I used this recipe: http://www.lodgemfg.com/recipe/brigg...rmilk-biscuits

I did not have self rising flour so I made my own: 1 cup flour, 1 1/2 Tbsp baking powder, 1/2 tsp salt. My baking powder appears to be getting old, the biscuits did not rise as much as normal. I did not fold the dough 7 times as the times I've done this it seems to overwork the dough, 4-5 times seems about right. I used 3/4 butter and 1/4 home-rendered leaf lard in the dough and in the Dutch oven. I only heated the Dutch oven enough to melt the lard and butter - it was not hot. With the burning hot lid, the biscuits seem to brown evenly top and bottom this way.

Cooked in a 5 qt. Dutch oven in my stove. I preheat the oven and Dutch oven lid as hot as it will go (about 550*) - that way the tops of the biscuits brown at about the same time that the bottoms brown.

For the gravy, standard Southern cream gravy, a little heavy on the black pepper. I also add chicken stock to give it a little richness.

Leftover pulled pork: I was visiting a college buddy last month and we smoked a 10lb pork butt for 11 hours over red oak and hickory in his big offset smoker along with a 17lb brisket (which cooked about 20 hours) - both turned out great. Pork butt was injected with a brine the night before and rubbed with Salt Lick Dry Rub. The brisket was rubbed with this too. https://saltlickbbq.com/