Cookbook:Biscuit Mix for Backpacking

Biscuit Mix for Backpacking
Difficulty

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Ingredients

Ingredient Volume[note 1] Weight Baker's %
Flour 12 cups 1500 g 100%
Salt 2 tablespoons 36 g 2.4%
Baking powder ¼ cup 55 g 3.7%
Shortening 1 pound (454 g) 30%
Total 2045 g 136%

Procedure

Mix

  1. Mix everything together to get a coarse texture.
  2. Keep in refrigerator until leaving for camping/backpacking trip.
  3. Divide into 2–4 cup portions in baggies or other container for convenient use.

Biscuits

  1. Mix 2 cups mix with ½ cup water, milk, or condensed milk to use.
  2. Knead gently for no more than 5 times, or biscuits will be tough.
  3. Roll out about ¾ inches or 2 centimeters thick.
  4. Cut into biscuit-size circles.
  5. Place in preheated Dutch oven, starting at the wall and working toward the center.
  6. Replace lid, turning about ⅛ turn for a good fit.
  7. If heat is right, biscuits will be done in about 15 minutes; if browned in 10 minutes or less, the centers may not be done.

Notes, tips, and variations

  • About 2 cups of mix will pretty well fill a 12 inch Dutch oven.
  • Place a few more coals or charcoal briquettes on lid than beneath it.
  • Preheat Dutch oven until lightly smoking; a moistened finger tapped lightly on the metal will sizzle.

Conversion notes


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