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Outdoor Dutch Oven Cookbook
by Sheila Mills
Fresh sage and chives add a savory taste to a basic biscuit recipe. Spread them with soft butter when they are piping hot!
Yield: 12 biscuits



• 4 cups unbleached all-purpose flour plus more for rolling out dough
• 3 tablespoons sugar
• 2 tablespoons baking powder
• 2 teaspoons chopped fresh sage
• 2 teaspoons chopped fresh chives
• pinch of kosher salt
• 1 cup (2 sticks) salted butter, cut into pieces
• 2 cups heavy cream


Combine flour, sugar, baking powder, sage, chives, and salt in a bowl or food processor. Add the butter and pulse on and off or cut with fork or pastry cutter until dough resembles coarse meal. Add the cream all at once and pulse a few times or stir with fork, until the dough comes together in a ball.

Place the dough on a lightly floured surface and gently pat into a 1-inch thick round. With a 2- to 3-inch biscuit cutter or the like, cut out rounds and place on the bottom of a 12" Dutch oven or on an ungreased cookie sheet. Press scraps together and cut out additional biscuits.

Bake until biscuits are golden brown, about 20 minutes. For conventional oven, bake at 400°F.


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