Gathered from various sites -
Biscuits
* 1 Small Can Pillsbury Buttermilk Biscuits (or like brand)
* 2 Tbsp. Melted Butter
* Sugar / Cinnamon Mixture (for cinnamon biscuits)
* 1 Tsp. Garlic (for garlic biscuits)
* Pam®
Directions:
Spray Pam on pie iron. Open biscuits and separate. Cut biscuits in half and shape into balls.
For Plain: Put a biscuit ball (buttered or unbuttered) in pie iron until golden brown.
For Cinnamon: Put a biscuit ball in melted butter and roll in sugar / cinnamon mixture and cook until golden brown.
For Garlic: Put a biscuit ball in melted butter and garlic salt mixture and cook until golden brown.
Comments:
You may cook biscuits by closing pie irons or if you are in a hurry, use two open-faced pie irons.
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DUTCH OVEN BISCUITS
3 c. flour
6 tsp. baking powder
1/2 tsp. salt
6 tbsp. cooking oil
1 c. milk
Mix all ingredients. Roll on flat, floured surface; cut out and place in bottom of Dutch oven. Cover with lid and bake about 15 minutes. Makes about 30 biscuits.
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Campfire Biscuits
8 cups flour
2 tsp. salt
1/4 cup plus 4 tsp. baking powder
2 tsp. cream of tartar
2 tsp. sugar
2 cups shortening
1-1/2 cups non-fat powdered milk
Sift dry ingredients. Cut in shortening until the mixture resembles coarse crumbs. Pack in a coffee can, canister or plastic bag. At the campsite, add 1/2 to 3/4 cup water to 2 cups mix. Mix thoroughly and drop, one at a time, onto lightly greased iron skillet. Bake uncovered until done; or wrap around a stick and toast over the coals. Dip in honey.
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Fried Biscuits
* Canned Biscuits
* Butter
* Jelly
Directions:
We have made these since our children were little. Using a dutch oven, heat cooking oil. Cut each biscuit in half. Drop in the oil, cook and then turn so both sides are golden brown. We always cook them outside on a Coleman stove.
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BUILDING A FIRE FOR YOUR DUTCH OVEN~~~~~~~~~~
OUTDOOR COOKING WITH DUTCH OVENS~~~~~~~~~~
Easy Biscuits
So you just bought a Dutch oven. You’ve done the seasoning process. You want to try it out. There is no easier, nor foolproof way then to start out with a package of store bought Pillsbury doughboy biscuits. So start those briquettes. Heat up the pot. Drop them in. Put on the lid. Stick some briquettes on top. No peeking allowed. In about 10 minutes, you’ve got piping hot biscuits.
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Quick Biscuits
Prepare your charcoal for very hot (450° ) oven. Place oven over bottom briquettes. Mix 2¼ cups Bisquick and 2/3 cup milk to make a soft dough.
For rolled biscuits; turn dough onto surface dusted with baking mix. Knead 10 times. Roll 1/2" thick. Cut biscuits. Place in oven.
For drop biscuits; do not knead dough. Drop by spoonfuls into oven.
Set lid on oven. Add required top briquettes. Bake 8 to 10 minutes until golden brown.
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Scratch Biscuits
Prepare your charcoal for very hot (450° ) oven. Place oven over bottom briquettes.
Mix 2 cups flour, 3 teaspoons baking powder, 1 teaspoon salt, 1/4 cup shortening or lard, and 3/4 cup milk to make a soft dough. Turn dough onto floured surface. Knead until smooth. Roll 1/2" thick and cut out biscuits. Place in oven. Set lid on oven and add required top briquettes. Bake 10 to 12 minutes until golden brown.
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