There’s something about having fresh bread in the middle of the woods that just makes you feel good. While you can survive on dried fruits, nuts, and jerky, having a luxury like fresh hot biscuits is much more satisfying. This all purpose recipe can be used to make loaves or biscuits. It’s equally good to eat with jam in the morning or to mop up that last bit of campfire chili. The recipe is for a bulk amount. Separate it into servings for one or two and you will have bread to go with every camp meal.
Prep time: 30 minutes at home to mix and package, 5 minutes at camp to make dough
Cook time: 10 – 30 minutes
Total time: 15-35 minutes
- 6 cups all-purpose flour
- 3 tablespoons baking powder
- 1 1/2 tablespoons salt
- 1 cups extra virgin coconut oil
- 3 cups instant dried milk
- Sift flour, baking powder, dry milk, and salt into an extra large mixing bowl.
- Add bits of the coconut oil to the flour mixture, little by little, until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.)
- Separate into individual plastic bags or container to take camping with you. A 1/2 cup of the mixture is about a serving for one person. It should keep for at least a few months if stored in a cool, dry place. For longer storage you can freeze it.
At Your Campsite:
- In a camp plate or frying pan make a well in the center of the biscuit mix and add water. Start with a few tablespoons, adding water as you work the batter with your hands. You’ve added enough water and kneaded it enough when the dough is smooth and has absorbed all the mix into one ball. For biscuits the dough can be a little moister and stickier but for bread you want it to not be too sticky.
- Oil your pot or skillet and place it on the fire to warm
- For biscuits, if your dough is drier you can form your biscuits with your hands. Place them in your pot, leaving room to expand and cover your pot. If the mix is sticky you can do drop biscuits by scooping up some of the dough with a spoon and dropping it into the pan covering when finished. For a loaf, form the bread into a round flat loaf, about the width of your pan, with your hands. Place this into your greased cookware and cover
- Cook times will vary greatly based on the strength of your heat source so just check on it frequently. When the dough looks set you can flip either the bread itself or the whole pan if your lid is actually a fry pan doing double duty. Continue to bake the bread until it sounds hollow when you tap on it with a spoon.
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