When your parents first met at the outdoor retailer REI in the 1970s, it’s almost inevitable that camping would become a big part of your childhood. For me, camping trips and outdoor meals were woven into summer weekends and holidays.
These days, my outdoor life is more likely to involve grilling sausages in Prospect Park on a sunny Saturday than extended wilderness trips. Still, I was lucky to head up to the Sierra Nevada last weekend for a beautiful wedding and some much-needed time outside.
Camp food has a way of tasting better than it probably should. Maybe it’s the fresh air, the scenery, or simply the relaxed pace that makes even slightly overcooked mac and cheese feel like a feast. When a bottom layer gets a little scorched, you can always blame the temperamental camping stove.
One of the simplest camping pleasures is a warm biscuit straight from a hot skillet. Full disclosure: this particular mix relies on powdered milk as a substitute for buttermilk. Dried milk isn’t my top pick for a leisurely weekend breakfast at home, where I’d prefer something richer and more indulgent.
That said, when you’re camping and mornings are brisk, these biscuits are the perfect motivator to crawl out of a cozy sleeping bag and make the short walk to breakfast. If you want a more luxurious at-home option, try a baked scone or another fresh pastry instead.
The best thing about preparing this biscuit mix for a trip is how compact and forgiving it is. The dry mix keeps for up to two weeks in an airtight container, and when you’re ready to cook you only need water (or milk) and a hot pan. To elevate them at camp, fold in a few chocolate chips, or sprinkle in some chopped nuts or trail mix.
Campfire Biscuit Mix
Makes about 8 biscuits
Adapted from Food & Wine
For the mix:
1 cup (125 grams) all-purpose flour
1 1/2 teaspoons (6 grams) baking powder
1/2 teaspoon (2 grams) salt
3 tablespoons (16 grams) powdered milk
2 tablespoons (24 grams) sugar
2 tablespoons (30 ml) canola oil
To prepare the biscuits:
1/2 cup (120 ml) water or milk, plus a little extra if needed
oil, for the skillet
jam, honey, or nutella, for serving
In a medium bowl, whisk together the flour, baking powder, salt, powdered milk, and sugar. Drizzle in the oil and use your fingers or a fork to evenly combine the oil with the dry ingredients. Transfer the mix to an airtight container; it will keep for up to two weeks.
When you’re ready to cook, lightly grease a skillet and set it over low heat. Put the dry mix into a small bowl and stir in about 1/4 cup (60 ml) of water. Add more water a teaspoon at a time until you reach a thick batter that holds together. Drop large spoonfuls onto the hot skillet and gently spread them to roughly 3 inches in diameter. Cook over low heat until the bottoms are lightly browned, then flip. Cover the skillet and cook until the biscuits puff and turn golden, about 1–2 minutes more. Serve immediately with jam, honey, or your favorite spread.