Of all the camp recipes, bread gets people the most excited. Maybe it’s because the idea of having something freshly baked on a camping trip seems so foreign to most people. Or maybe it’s just because when we’re camping we have a tendency to want to carbo load. Either way, making a version of a baked item is easier than you might think.
Just like you can prep a mix and make flatbread while camping, you can also prepare a mix that will allow you to make fresh biscuits, perfect to pair with any camp breakfast. After you’ve made your coffee, of course.
Let’s get one thing straight: camp biscuits are probably not going to have the same form as biscuits made in your kitchen. This makes not one ounce of difference. You are eating freshly made biscuits after all, who cares what they look like?
Eat them straight off the frying pan, and when you split them open, they are warm and a perfect vehicle for a healthy dose of jam or honey.
As for mixing this all together when you’re camping: who carries a measuring cup with them when they’re camping? No one I know. That’s why this recipe is made so that you can make the dry mix at home, then you can easily measure out the dry ingredients and liquid ingredients in a ratio, using whatever type of container you have on hand. To keep things simple, I measure mine with the coffee cup that I travel with.
In order for these biscuits to cook all the way through on the frying pan, it’s helpful to make them smaller than the average biscuit you might see on a dinner table. Doesn’t matter; just means that you get to eat two.
This recipe makes a biscuit that can go just as well with breakfast as it can with dinner; essentially any time you are craving something freshly baked and have a few extra minutes to spare on the frying pan. If you can’t serve these immediately because you are preparing another element to your meal (for example: scrambled eggs), make the biscuits, and then put them all on a plate with a tea towel over them so that they retain some of their heat.
1 cup (4.25 ounces, 120 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
For every cup of biscuit mix, you want about 1/4 cup (60 milliliters) oil and 1/2 cup (120 milliliters) water. Here is an easy-to-follow ratio no matter how much biscuit mix you are making:
• 1 part oil (use a more neutral-tasting oil if you have it with you)
• 2 parts water
• 4 parts biscuit mix
Mix together the dry ingredients, then store in an airtight container, like a sealable plastic bar or jar.
• Place the desired amount of biscuit mix in a bowl or pot. Add the oil and mix together with a fork until it looks kind of crumbly. Use the fork to mash out any larger clumps of oil and flour.
• Add the water to the batter and stir together until well blended. The batter will be thicker than pancake batter, but still sticky. Add a little more water if you need to.
• Drop small clumps (about a spoonful) of batter into a greased frying pan over low to medium heat. Cook for about 2 to 3 minutes (will depend on the thickness of your pan and the heat of your stove) on each side, until a deep golden brown. These can easily burn, so keep an eye on them.
• Serve immediately.