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Whether you like them with butter and honey or smothered in a sea of gravy, biscuits provide a stick-to-your ribs campout breakfast. A Dutch oven or covered skillet is all you need to enjoy the taste of flaky biscuits. Using canned biscuits cuts down on prep time, as well as the amount of dishes you'll have to do afterwards.
Preheat Your Cookware
Preheat your Dutch oven or covered skillet over medium heat on your camp stove. Be sure the lid is on the pot, and bring the temperature to 350 degrees. You'll be able to tell the temperature accurately without a thermometer by holding your hand six to eight inches above the top of it. If you can hold your hand there for eight seconds or more, the temperature is below 350 degrees. If you can hold your hand above the pot for five seconds, it is between 350 and 400 degrees.
Cook 'em Up
Remove the lid using a pot holder. Grease the inside of the pan with some cooking spray or cooking oil. Place your biscuits, sides touching, into the pan and replace the cover. Reduce heat to low and let bake for 13 to 17 minutes. Keep checking the temperature by holding your hand above the Dutch oven or covered skillet to ensure it does not get over 350 degrees. When your biscuits are golden brown, they're ready to serve.
Indulging her passion for wide open spaces and outdoor fitness through the written word on a full-time basis since 2010, author Jodi Thornton-O'Connell takes the mystery out of outdoor skills and guides readers to discover fun ways to physically connect to natural surroundings.