It is sad to admit that nowadays the closest thing I get to being outdoors is grilling up free range sausages in Prospect Park on a sunny Saturday. Not even close, I know.
Lucky for me I got to head up to the Sierras last weekend for a beautiful wedding celebration AND get my camping fix on.
Camping has a sneaky way of making any food taste better. I think this has to do with being outside in a scenic location and therefore one doesn’t seem to care that the mac and cheese was as a little (or lot) burnt on the bottom.
Just blame it on the fickle camping stove.
A warm biscuit whilst camping is a treat. I’m going to be real: this mix is best enjoyed outdoors. Why? The substitute for real buttermilk in these biscuits is powdered milk and any form of milk that has been dried is not exactly my first choice when indulging in a lazy weekend breakfast. For weekend breakfast-ing I would gently turn you towards something a bit more luxurious, like say these fresh ginger and black pepper mascarpone scones.
However, if you find yourself on a summer camping trip these may just be what you need in the morning to get yourself out of your warm and snuggly sleeping bag and the three steps it takes to get to breakfast.
The best part about this mix – other than the warm biscuits – is that it can be stored for up to two weeks and all you need to make them is water (or milk) and a hot pan to bring them alive. Feeling extra fancy? Add in a few chocolate chips or a sprinkling of trail mix and your campfire breakfast just got even better.
Campfire Biscuit Mix
Makes about 8 biscuits
Adapted from Food & Wine
For the mix:
1 cup (125 grams) flour
1 1/2 teaspoons (6 grams) baking powder
1/2 teaspoon (2 grams) salt
3 tablespoons (16 grams) milk powder
2 tablespoons (24 grams) sugar
2 tablespoons (30 ml) canola oil
To prepare biscuits:
1/2 cup (120 ml) water or milk
oil, for the pan
jam, honey, nutella or whatever you have on hand, for serving
In a medium bowl whisk together the flour, baking powder, salt, milk powder and sugar then drizzle in the oil. Use your fingers to evenly incorporate the oil into the dry ingredients. Store in an airtight container for up to two weeks.
When you are ready to make the biscuits, lightly grease a skillet and set it over low heat. Pour the mix into a small bowl and stir in about 1/4 cup of water. Add water about a teaspoon at a time until you have a thick batter. Drop by large spoonfuls and spread slightly so each biscuit is about 3 inches in diameter. Cook over low heat until lightly browned and flip. Cover and cook until the biscuits are puffed and golden brown, or about 2 minutes. Serve immediately.