Buffalo Chicken Foil Pockets
Biscuit dough, pouch chicken, hot sauce, and cheese, baked over coals in foil.
- calories
- 620
- weight
- 7 oz
- cal / oz
- 89
- protein
- 32 g
- serves
- 4, scales
- prep
- 10 min
- cook
- 15 min
- total time
- 25 min
- water
- none
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Snack
- Campfire coals
- Grill grate
- Car camping
- Basecamp
- Canoe / raft
- Foil packet
- Grab and go
- Needs a cooler
- Basic
Ingredients
| Refrigerated southern-style biscuit dough | 1 can (8 biscuits) | keeps a few days in a cold cooler |
|---|---|---|
| Shredded cheddar | 3/4 cup | or a block, cut thin |
| Cooked chicken | 3/4 cup, diced | two foil pouches work and need no cooler |
| Frank's wing sauce | 3 tbsp | |
| Blue cheese dressing | 1/4 cup | single-serve packets travel better than a bottle |
Method
- Burn a fire down to coals and set a grate over it, or use a grill grate on a low burner. You want steady moderate heat, not flames.
- Press each biscuit flat with your palm on a clean foil sheet. Thin discs, about four inches.
- Pile cheese on one half of each disc, then chicken, then a spoonful of wing sauce. Do not overfill or they leak.
- Fold each disc over and pinch the edge shut. Roll the seam once so it holds.
- Set four pockets on a doubled sheet of foil, seam up, and fold the foil into a loose tent with air space above them.
- Cook on the grate 12 to 15 minutes. Rotate the packet halfway. They are done when the bottoms are brown and the dough is dry inside.
- Open the foil away from your face and let them sit a minute. The sauce inside is hotter than the crust.
- Dip in blue cheese dressing.
This started as an oven recipe and coals do the same job with less control, so the foil matters more than the fire does. A doubled sheet with air above the pockets turns the grate into a small oven: the bottom browns, the top sets, and nothing scorches while the dough cooks through. Set them directly on the grate and you get burnt bottoms and raw middles.
Canned biscuit dough is the one item here that needs a cooler, which is why this is a car-camping or basecamp meal and not a backpacking one. The chicken does not have to be: foil pouches are shelf-stable and drain-free, and they save you from cooking meat first. Keep the sauce to a spoonful per pocket. More than that and the dough goes soggy at the seam and lets go on the grate.
Packing
Biscuit can and dressing ride in the cooler. Chicken pouches, cheese, and hot sauce do not need to be cold if the cheese is a hard block. Carry two arm-lengths of heavy foil.
Variations
- Swap barbecue sauce for the wing sauce if anyone at the table does not want heat.
- No fire: cook them in a dutch oven with coals on the lid, same time.
- Ranch packets instead of blue cheese, if that is the argument you want to have.
https://mealswithmaria.site/mini-calzones-recipes