Two-Ingredient Campfire Drop Biscuits
Self-rising flour and shelf-stable cream, dropped onto a pan and baked over coals under a foil hood.
- calories
- 390
- weight
- 5 oz
- cal / oz
- 78
- protein
- 6 g
- serves
- 6, scales
- prep
- 5 min
- cook
- 28 min
- total time
- 33 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.
- Breakfast
- Campfire coals
- Grill grate
- Car camping
- Basecamp
- Vegetarian
- Nut free
- Real dishes
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Self-rising flour | 2 cups | already has leavening and salt in it |
|---|---|---|
| Shelf-stable heavy cream | 16 oz | UHT carton, no refrigeration until opened |
| Oil or shortening | 1 tbsp | for greasing the pan |
Method
- Burn the fire down to coals and set a grate over them. Flames scorch the bottoms before the middles set.
- Grease a 13x9 pan. Any metal pan works as long as it fits on the grate.
- Put the flour in a gallon freezer bag, pour in the cream, seal, and squeeze until it comes together as a sticky dough. Do not keep working it past that point.
- Cut a corner off the bag and squeeze out six mounds onto the pan, spaced apart.
- Set the pan on the grate and cover it with a foil hood. Bake 25 to 30 minutes, until the tops are dry and firm.
- Rotate the pan a half turn halfway through if one side of the fire is running hotter.
Two ingredients, because self-rising flour is already flour plus baking powder plus salt, and cream is already fat plus liquid. That covers everything a biscuit needs. No cutting butter into flour with a cold knife at a picnic table.
The hood is what makes it a bake instead of a fry. A copy-paper box wrapped inside and out in heavy foil and taped, inverted over the pan, traps enough heat to cook the tops. A foil roasting pan turned upside down does the same job and packs flatter. Shelf-stable UHT cream is the substitution that gets this off the fridge and into a food bin.
Packing
Measure the flour into the freezer bag at home. The cream carton rides in the food bin unopened; once opened it needs a cooler or gets used up that morning.
Variations
- Stir a handful of shredded hard cheese and some black pepper into the flour before the cream goes in.
- No cream? Whole milk powder mixed with water at double strength, plus 3 tbsp oil, gets you close.
- The foil hood works for anything else you want to bake on a grate.
https://camprecipes.com/classic-recipes/easy-campfire-biscuits