Next Time You Eat Biscuits, Make Them Cowboy-Style For Next-Level Flavor

Biscuits don't need to be made in an oven to be delicious. Cowboy-style biscuits skip the typical butter-heavy dough and baking sheet for a sourdough-infused recipe that is baked in a Dutch oven over hot coals. This kind of method is better suited for cooking on the trail and lends to a hearty, tangy biscuit that offers a crisp, buttery bottom and a denser, cake-like texture than other kinds of flaky biscuits.

Sourdough starter is traditionally used to make these recipes and gives the dough a natural lift and subtle tang without the use of store-bought yeast, setting it apart from fluffy Southern biscuits. Because starters can be kept alive for years, this approach suits cooks on the move. To try the method at home, set cut biscuit rounds into a Dutch oven that has been greased with melted butter. The thick pot traps even, enclosed heat much like a small oven. Bake the biscuits for 15 to 20 minutes, until golden. For those who don't want to mess with lighting anything on fire, an oven set to 400 degrees Fahrenheit for 30 to 35 minutes can also do the trick. Since these biscuits are denser than others, they are best eaten within a few hours of baking.

If you cook the biscuits over a campfire, you'll have the added benefit of a smoky flavor. For those who don't own a Dutch oven, using a cast-iron skillet with a lid can be a suitable replacement. Opt for steady heat from embers instead of licking flames, and move the pot around if you notice the bottoms of the biscuits are browning more quickly than the top. Flipping the biscuits halfway can also keep the bottoms from overcooking.

For a hearty breakfast that is sure to get any cowboy or cowgirl off the ranch, serve the biscuits with sausage gravy, or split them into breakfast sandwiches packed with maple-cinnamon candied bacon, fried eggs, and cheddar cheese. Meanwhile, scrambled eggs and bacon can sizzle in a skillet over the same fire to help build a filling spread. The dough can also be modified with add-ins like shredded cheese, chopped herbs, cracked black pepper, or flavored salt. Slather the biscuits with honey butter while they're still hot. A final pinch of flaky sea salt just before serving, a spoonful of fruit preserves, or a drizzle of molasses can complement the biscuit's tang. They don't need to be confined to breakfast spreads, either. Pair them with beef stew or chili to warm up on colder days.