That’ll give me more time to bake brownies, which we need for brownie s’mores, obviously. Ingredients 2 cups self-raising flour (plus ½ cup for rolling) ½ tsp. Since they do such an excellent job preparing Stovetop Biscuits, I think I’ll ask them to mix up a few batches for our trip to Yosemite this weekend. My kids love to make them as a snack after school, which they can do without my help. In addition to serving them for breakfast, they make an ideal accompaniment to lamb stew, chicken noodle soup, or beef brisket. Stir into crumb mixture just until moistened. Cut in shortening until the mixture resembles coarse crumbs. Stovetop Biscuits are one of my family’s camping essentials, but we enjoy them at home, too. In a large bowl, combine the first 5 ingredients. We eventually picked up a diffuser to bring along with us, which makes it much easier to prepare these biscuits over a camp stove. Because cast iron holds the heat for some time, the biscuits continue cooking just fine. I learned to watch them carefully and turn off the flame if pan gets too hot. Bake in the oven for 8-10 minutes, or until the biscuits are golden brown on the bottom and top. Using a large spoon, drop the dough onto the baking sheet, making 8 biscuits in total. When I first started making these skillet biscuits, I kept burning them! In a medium bowl, stir ingredients until they are fully incorporated and a soft dough forms. I always bring along my 1/4-cup cookie scoop, which makes it easy to size the biscuits and drop them in the hot skillet, but a measuring cup works well, too.Ĭamp stoves are notoriously bad at maintaining a low temperature, which is essential for this recipe. You definitely want to use a light hand - the more you mix, the less tender and fluffy your biscuits will be. When it’s time to cook the biscuits, transfer the mixture to a bowl, drizzle milk over the top, and toss the ingredients until just combined. The mixture keeps well in a zip-lock bag tucked into a cooler for several days. While this recipe is simple enough to make at the campsite, I usually prep the dry ingredients and mix in the butter at home. In fact, this is a great dish for camping. Impossibly addictive, they deliver a luxurious buttery experience without feeling too rich or unctuous. is only made better by the topping a golden crust of cheddar jalapeno drop biscuits. These simple skillet biscuits don’t require rolling and cutting, which makes them perfect for cooking outdoors.Īt home or by the campfire, I can’t understand how a recipe with just five basic ingredients - flour, baking powder, salt, butter, and milk - can taste so delicious.Ĭooking in a skillet greased with butter (or better yet, bacon drippings) gives the biscuits a lightly crisped exterior with just enough bite to sink your teeth into as you meet their delicate, tender interior. Lightly crisped on the outside, tender and delicate on inside, these rich, buttery Stovetop Biscuits make an incredible addition to almost any meal.īreakfast always tastes better around a campfire, especially when it includes Stovetop Biscuits.
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