A perfect pairing for stews, chilli, or soups!

If you’re anything like me, you love bread, and bread of all kinds. Baguettes, seedy mountain bread, sourdough, pita bread, naan, pizza, biscuits, and the list goes on! I love them all.

In saying that, a necessity for a good chilli, in my opinion, is a good biscuit recipe. And to make it even better, add cheese. This cheese biscuit recipe has been a staple in my family for years. We enjoy it with chilli, soups, stews, or by themselves with some butter and jam.

Thanks to my trusty Dutch oven, I was able to bake these babies over the campfire to be enjoyed with my Sweet n’ Smoky Chilli.

Make sure to start your fire well ahead of the time you want to bake these biscuits, to allow enough time for coals to be produced to bake with. You’ll need about 9 coals on bottom and 15-18 coals on the top, so 24-27 in total.

The biscuits come together fairly easy. Add your dry ingredients to a bowl, add the shredded cheese and mix. Then add your oil and milk and mix to form a soft dough. Transfer the dough to a clean work surface (I brought a cutting board with me for this purpose) and knead the dough gently for a minute, folding it over itself. Press down to 1/4 inch thick and then cut out 9-12 biscuits. Line your Dutch oven with parchment paper to prevent sticking. Place biscuits inside, lightly brush with milk (optional), and then cover with the lid.

Remove 9 coals from the fire and place in a small circle on the ground. Place the Dutch oven on top of these coals, then place 15-18 coals on the lid. Bake for 20-25 minutes until golden brown. Check occasionally to prevent biscuits from burning. Enjoy warm!

Let me know what you think, friends!

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