Corn Bread Biscuits Recipe

12-inch Dutch oven
16 briquettes on the lid
8 briquettes on the bottom
Cast iron cornbread pan
Baking time: 15-20 minutes

Jiffy corn muffin mix
1/3 cup milk or soy milk
1 egg


Mix milk, egg, and cornbread mix in a bowl. Some inadvertent lumps will be present. Fill each cup about 2/3 full. Place this cast iron roll pan inside the 14-inch Dutch oven. Bake for 15-20 minutes until golden brown. Test by penetrating with a toothpick; when it comes out clean, the rolls are finished baking.

Note: Rolls baked inside the Dutch oven come out moist. Cornbread tends to become dry, but when baked inside the Dutch oven it retains more moisture. The cast iron roll pan evenly distributes the heat and therefore prevents overcooking of the roll's sides and bottom.

Corn Bread Biscuits

Corn Bread Biscuits