Sixgunner Biscuits
  • 2cups flour
  • 4teaspoons can of Pet Milk
  • ½teaspoon salt
  • ½teaspoon egg yolks to be used on pastry crust
  • 2teaspoons INGREDIENTS:
  • ½cup shortening
  • 2/3cup milk
  1. Preheat oven to 450 degrees
  2. Use a 12-inch or 14-inch shallow Dutch oven
  3. For a 12-inch Dutch oven use 16 briquettes on top and 12 on bottom
  4. For a 14-inch Dutch oven use 18 briquettes on top and 14 on bottom
  5. Mix together dry ingredients and cut in shortening until it resembles coarse crumbs
  6. Mix in milk and stir only until the dough is stiff
  7. Turn out on a floured board and knead about 1/2 minute
  8. Flatten to about ¾-inch and cut with a biscuit cutter dipped in flour
  9. Place biscuits in an ungreased metal pie or cake pan
  10. Set in the Dutch oven, using a metal trivet to keep the pan off the bottom of the Dutch oven
  11. Bake for 10-13 minutes
  12. Cook’s note: using the pie or cake pans rather than just putting the biscuit in the Dutch oven has several makes it is easier to remove the biscuits from the oven and the Dutch oven is immediately ready to bake another pan of biscuits or something else if you need it
  13. Yield: about 8-10 biscuits