Dutch oven biscuit buns in a Dutch oven

Dutch Oven Biscuit Buns: Campfire Delish

Colleen Peters
An escapade through the Cariboo Chilcotin region’s fascinating wildlife is incomplete without catching a cozy night’s sleep at Woodland Fishin Resort’s Cabin! Preparing a dozen soft Dutch oven biscuit buns on the fire enhances the outdoor camping vibe.Cherish a memorable evening relaxing by the Puntzi Lake, reflecting the golden glaze of the dazzling sunset. The aroma of freshly baked biscuit buns watching the beautiful white pelicans in flight is a real Woodland-style tea time!You can try this easy Dutch oven biscuit buns recipe at home! For convenience, prepare the raw biscuits ahead of time, store them in an air-tight container, and keep them in the cooler till you want to bake them. These light and fluffy biscuit buns taste delicious alongside vegetable stews & chilli con Carne.
Prep Time 10 mins
Cook Time 20 mins
Course Dessert
Cuisine American
Servings 12 Buns
Calories 193 kcal


  • Dutch Oven


  • 3 cups self-rising flour half cup extra to dust while rolling
  • tablespoons sugar
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter softened
  • 3 tablespoons shortening
  • cup buttermilk
  • 2 tablespoons unsalted butter melted, for greasing the Dutch oven


  • Firstly, prepare the fire and lay about 24 coals on the fire to heat up. Also, ready the Dutch oven (12-inches in size) by greasing it all over with 2 tablespoons of melted butter.
  • Now, take a large mixing bowl and transfer the flour, sugar, & salt into it. Combine nicely.
  • Add the softened butter & shortening and cut in using 2 knives or a pastry blender till the mix turns into tiny pea-like crumbs.
  • Next, pour in the buttermilk little by a little while continuously stirring with the other hand to get a nicely mixed but lumpy dough that doesn’t have any dry spots. Keep the shaggy dough aside to rest for 4-5 minutes.
  • Sprinkle some flour on the rolling board and knead the rested dough slightly. Then, roll it out into one-third inch thickness and cut into round biscuit shapes using a cookie cutter. Finish off combining and cutting the scrapes.
  • Transfer the raw biscuits into the greased Dutch oven. Ensure to place them in a single layer leaving a little gap between each biscuit to give them room to fluff up while baking.
  • Place the Dutch oven on 8 hot coals. Cover the lid and put the remaining 16 hot coals on the lid. Bake for 10-20 minutes till they rise and turn golden brownish.
  • (If you have removed the Dutch oven from the coals and the buns seem almost done, you may leave the buns in the pot with the lid on to finish baking.)
  • Serve the biscuit buns while warm drizzled with honey.


If you don’t have self-rising flour, you may use 3 cups of regular all-purpose flour along with 4 teaspoons of baking powder.
If buttermilk isn’t available, alternate it with a mixture of yogurt or sour cream. The ratio (for 1½ cup buttermilk) is 1 cup yogurt & ½ cup of milk.
A good substitute for shortening is cold lard.
You can add raisins, chocolate chips, or bacon into the mixture right before stirring the buttermilk for additional flavour.


Serving: 12bunsCalories: 193kcalCarbohydrates: 26.35gProtein: 4.277gFat: 7.73gCholesterol: 10mgSodium: 601mgFiber: 0.8gSugar: 3.19g
Keyword biscuits, camp fire recipes, campfire biscuits, campfire buns, campfire cooking, camping recipes, cariboo chilcotin, dutch oven, dutch oven biscuit bun, dutch oven buns, easy dutch oven biscuits, fluffy buns, rv recipes, woodlands fishin resort recipes, woodlands recipes
Tried this recipe?Let us know how it was!