How to Make Cinnamon Raisin Biscuits in the Dutch Oven

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free option.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sultanas

Dried cranberries add a different flavor profile.

Preheat the Dutch oven to 450°F (232°C) using charcoal.

In a large glass bowl, combine 3 cups self-rising flour and 1 teaspoon sea salt.

Add 3 tablespoons of baking powder to the flour mixture and stir to combine.

Using a potato masher, incorporate 1/2 cup of lard into the flour mixture until it resembles sandy gravel.

Add 1/2 cup sugar to the mixture and mash together until combined.

Pour in 1/2 cup of milk and mix until the dough comes together, being careful not to make it too wet.

Turn the dough out onto a floured surface and knead gently until it forms a ball.

Spread softened butter over the dough, leaving a small border at the top.

Sprinkle brown sugar evenly over the buttered area.

Scatter raisins over the brown sugar, ensuring they are separated and not clumped together.

Generously sprinkle cinnamon over the raisins and brown sugar.

Gently roll the dough into a tight log using wax paper to assist in rolling.

Wet the edge of the dough with water to seal the log.

Cut the log into 1/2 to 5/8 inch thick slices with a sharp knife.

Place the slices in the Dutch oven, touching each other, ensuring they are arranged around the edges for indirect heat.

Cover the Dutch oven with its lid and bake at 450°F for the specified time.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens