Cookbook:Biscuit Mix for Backpacking

Biscuit Mix for Backpacking
Difficulty

Cookbook | Ingredients | Recipes

Ingredients

Ingredient	Volume	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.