Traditional biscuits and gravy first appeared in the South because of the region’s strong ties to Scotland. In the 1700s, a large number of Scots began emigrating to the American colonies, bringing their traditional ways of cooking with them. With an emphasis on simple dishes, the Scots were able to take readily available ingredients such as flour, fat and cream, and create lasting, hearty meals—perfect for long days out tending fields.
Achieving the perfect golden, flaky biscuit can be a challenge, even when you’re not cooking them in a dutch oven. Traditional kitchen ovens help regulate and maintain a steady heat—which is sometimes tricky when you’re cooking outside. To help with this, try cooking over coals instead of firewood. Coals get hotter and burn longer and more steadily than wood. Placing hot coals on top of the lid will also help circulate the heat and cook the biscuits more evenly. Feel free to periodically check on the biscuits as well. When they begin to brown on top, you know they’re good to go. (We flipped our biscuits to ensure a perfect golden brown on both sides––rather than potentially scorching the bottoms.)