Come On Up To The House

Camp Breakfast Biscuits

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Summer is approaching and we are starting to get excited! We are going to start taking the kids camping! We have most of our gear organized now, from tents and sleeping bags, to glow pets and cookware. Needless to say, Paul & I are most excited about the camp food we can make. Finnegan is excited about “nature tracking” meaning walking paths, and Isla…she is excited for smores. My little sweet lover.

So after a trip to Chicago to gather some of Paul’s old camping equipment, we finally feel ready. We are now collecting recipes that sound fun. Pinterest has been a big help, but a recent trip to the library also was fairly fruitful.

As the baker in our family, I felt a good breakfast biscuit recipe would be fun. I didn’t make this in a camp stove, but wanted to make sure the recipe worked before we try it outside.

These biscuits turned out really well. Created into a breakfast sandwich on this morning, but will be served with butter and homemade jams the next.

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Camp Breakfast Biscuits

2 cups all purpose flour
1/4 cup instant dry nonfat milk
1/2 tsp salt
1 1/2 tbsp baking powder
1/4 cup olive oil
3/4 cups water (plus a little extra)

*This recipe was originally doubled. I have revised it to be half as many biscuits.

Mix all dry ingredients together. Add in olive oil and mix well. Can be reserved in a plastic bag at this point and water added as needed. Mix well until dough comes together. Add small amounts of water if the dough is too dry. Cut biscuits with a biscuit cutter or empty clean tin can. This will yield about 15 smaller biscuits.

This is where my recipe differs from the original. Place biscuits on a silpat and place in a preheated 400°F oven for 15 minutes or until browned.

If making these while out in the woods, you will need to use a dutch oven to bake. Arrage the biscuits on the bottom of the dutch oven, close together. Place lid on dutch oven. Bake for 20 – 30 minutes using 13 coals on the lid and 6 underneath. Bake until the biscuits are the same golden color on the top as the oven version. Rotate oven in fire often to prevent biscuit bottoms from burning.

From the book Lip Smackin’ Car Campin’.

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