I’m always on the lookout for creative camping ideas and recipes. I found these quick biscuits in Food and Wine and can’t believe I actually remembered to use it! I saved the recipe a few months prior to our annual canoe trip, and usually the recipes I tear out sit in my recipe “to try” binder, which I must go through and get to cooking!
This was perfect for camping as it didn’t take up one ounce of space in our cooler, which is so limited for our four-day canoe trip in August. I made the mix in advance, packed it in a zip top bag, and mixed batter right in the bag! The first time I made these on our canoe trip, they took longer than expected, but I don’t think I had the heat up high enough on the stove. I made these again for a camping trip my dad, Nate and I took to go diving in Crosby. This time we didn’t even bring a camp stove and just cooked the biscuits over the fire in a frying pan. They were awesome!
Here are some other pictures from our diving/camping trip.
You don’t have to use these just for camping. Nate used up an extra batch I made at home and had breakfast for a couple of days. I was a little skeptical of the powdered milk, but the biscuits turned out perfectly and would be a great vessel for a breakfast sandwich!
Quick Biscuit Mix
Source: Adapted from Food and Wine
Servings: 8 biscuits
1 cup self-rising flour
3 tbsp whole-milk powder
1 1/2 tsp sugar
2 tbsp olive oil
1. In a bowl, whisk flour, milk powder and sugar. Using your fingers, work in the olive oil until incorporated. Use immediately, or store in airtight container for up to 2 weeks.
2. When ready to use, add 1/2 cup water and mix thoroughly. Scoop 8 mounds, about 3 tbsp each, into greased frying pan. Cook over medium heat for two minutes. Spray with cooking spray and flip. Cover and cook until puffy and golden, about 2 more minutes. Serve as desired.