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Mark Klever's Dutch Oven Biscuits

Photo: Thomas J. Story

Total time 1 hr

Makes 15 (serving size: 1 biscuit)

Mark Klever, the general manager at Belcampo Farms near Mt. Shasta, California, learned to make these biscuits from his grandmother. He renders his own lard from Belcampo's free-range pigs, and he bakes up a batch for his family nearly every week, just like his family used to do. You'll need to pack a 2 1/2-in. biscuit cutter; or use a small glass and cut around it with a knife.


  • 4 cups flour
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • About 3/4 cup cold lard or unsalted butter
  • 1 1/2 cups milk or buttermilk
  • Butter and honey (optional)

Nutrition Information

  • calories 232
  • caloriesfromfat 45 %
  • protein 4.2 g
  • fat 12 g
  • satfat 4.6 g
  • carbohydrate 27 g
  • fiber 0.9 g
  • cholesterol 12 mg

How to Make It

  1. Prepare a fire (see How to Cook in a Dutch Oven) and arrange the coals for baking.

  2. Mix dry ingredients together in a large bowl. Cut in 3/4 cup of lard with a pastry blender or 2 knives until lard is in pea- to walnut-size pieces. Stir in milk until dough looks shaggy. Transfer to a floured work surface and knead just slightly until it comes together. Pat dough out 3/4 in. thick.

  3. Cut biscuits using a 2 1/2-in. round cutter, patting out scraps until all the dough is used.

  4. Arrange biscuits in a greased 4- or 6-qt. (10- or 12-in.) camp dutch oven so they're touching but not scrunched. Cover with lid and coals as directed in How to Cook in a Dutch Oven.

  5. Cook biscuits until they're browned and puffed, 10 to 12 minutes.

  6. Remove pot from fire and uncover. Serve biscuits with butter and honey if you like.