S-3 ranch
WKR
Ingredients (Traditional Recipe)
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp sugar (optional, adds color)
- ½ cup shortening (or lard), or vegetable oil
- ¾ cup milk or buttermilk (plus more if needed)
- Prep: Preheat your oven to 375°F (or prepare a pile of charcoal briquettes/campfire coals).
- Mix: In a bowl, mix flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles small peas.
- Combine: Gradually stir in the milk until a sticky dough forms.
- Knead & Rest: Turn the dough onto a floured surface and knead gently for 1–2 minutes; do not overwork. Let the dough rest for 15–30 minutes to make it easier to roll.
- Shape: Roll or press the dough into a circle that fits your Dutch oven, about ½-inch to 1-inch thick. Poke the surface multiple times with a fork.
- Bake: Grease your Dutch oven and place the dough inside. Bake (around 375°F) for 20-30 minutes until golden brown. If using camp coals, place the pot on a few coals and place more on the lid to create a, hot, even baking environment.
- Keep fat solid: Keep your shortening cold to create flaky air pockets.
- Prevent sticking: Use plenty of grease and poke the top with a fork to prevent massive bubbles.
- Optional Addition: Add cheddar cheese and jalapeños for a savory twist,
