Dutch Oven Soda Pop Biscuits and Split Pea Soup

Since I’d made ham a few weeks ago, I had to follow up, of course, by cooking the bone in a split pea soup. I did basically the same recipe as I’d done last time. Except this time I used a lot more coals (it was cold out), and I also added a lot more of the herbs.

This time I tried a different biscuit recipe, though. It was kinda cool. It uses soda pop instead of baking soda. An interesting twist…

Dutch Oven Soda Pop Biscuits

12” Dutch Oven

17 coals above
8 coals below

This time, however, since it’s winter, I used 19 above and 11 below.

• 3 cups flour
• 3/8 cup oil
• 12 oz (one can) soda pop. I used 7-up, and not the diet stuff, either.
• 3 Tbsp Baking powder

It was pretty simple. First, I got some coals hot, and I put them on and below the empty oven, to pre-heat it. My sister, an accomplished cook, had told me that biscuits and things that do chemical leavening (as opposed to yeasts) need to have a preheated oven. So, I tried it.

Then, I just mixed the ingredients in a bowl and stirred. It ended up being a little sticky, so I sprinkled in a little more flour. It was so light and airy, that I didn’t have to roll it out, I could just spread it out with my hands on the floured tabletop. I spread it to about 3/4" thick, and cut it with a drinking cup.

Then I took them outside and put them in the heated oven, and started the baking. After about a half hour to fourty minutes, I took it off the bottom coals, but left the coals on the lid, so the tops would brown without burning the bottoms.

Unfortunately, my timing was really bad. Because just as the soup was finishing, I had to get the boys ready to go to a birthday party, so I didn’t get to taste the soup until a couple of hours later. It was delicious, however, as were the biscuits!