Originally Posted by Buffalobob
If you know how to use a Dutch oven (I don't).
Not quite so. I know fer a fact that the corn bread, the second batch;) in the dutch were top cabin.
Also the biscuits per your above instructions in the cast iron skillet were top cabin.
You now know all you need to about cooking in a dutch oven. All that hype associated with catering to the dutch's temperament is just moose berries. Really.
In fact that cast iron skillet was last used to blacken some steaks and was heated to almost the point of glowing. All curing was heated out of it. It was, according to the experts
flat out ruined. It just so happens when you cooked the biscuits it was restored completely.
So go to your local feed store and getcherself a small dutch and go at it. No mo excuses.