Serves: 200
Total Calories: 466

600 refrigerated biscuits
3 pounds unsalted butter melted
1 large pineapple juice or soup can (#110) 1 end removed and holes punched into the oppostie end, label removed
1/4 cup herbs and spices for different flavors (your choice)

Start by greasing or oiling a COLD 22” Maca Dutch oven. Melt the butter and add herbs and or spices to the butter and mix well. Place the juice can into the center of the Dutch oven with the intact end facing up. Begin loading the oven by starting at the outside of the oven and layering biscuits in a shingled fashion, dipping one side of each biscuit into the seasoned butter. When the first ring is completed continue with more rings toward the can in the center. Continue with all the biscuits making 6 layers of biscuits right on top of each other. Bake using 1 ½ rings of briquettes to start and 2 on top to start. Bake for 3 to 3 ½ hours using 1 ring under and 1 ½ rings on top to bake slowly for an oven of biscuits. Serves 150 to 200 3 to 4 biscuits each

*NOTE:The juice can is required for proper and complete baking. If you omit the juice can the baking can will need to be increased by 1 hour and the bottom biscuits will burn.
††You can fill a 22” Dutch oven with as many as 1,000 biscuits and this increases baking time to 4 ½ hours and heat needs to be reduced to 1 ring under and 1 ½ ring on top to start and maintain ¾ ring under and 1 ring on top entire baking time. When you get biscuits to the top of the can the next layer can cover the can completely without a problem.

Nutritional Facts:

Serves: 200
Total Calories: 466
Calories from Fat: 76

More Recipes from the Cast Iron "Covered Wagon" Cookin Cooking for Crowds in BIG Ovens Cookbook:
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600 Biscuits in a 22
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Lots of Old Time Skillet Biscuits
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