{"id":4674,"date":"2017-05-03T12:17:00","date_gmt":"2017-05-03T19:17:00","guid":{"rendered":"http:\/\/forestcamping.com\/blog\/2009\/07\/25\/328\/"},"modified":"2017-04-22T17:19:42","modified_gmt":"2017-04-23T00:19:42","slug":"328","status":"publish","type":"post","link":"https:\/\/www.forestcamping.com\/dow\/suzi\/328\/","title":{"rendered":"Biscuit recipe"},"content":{"rendered":"

\"biscuit<\/a>How can you have a campfire and not make S\u2019mores?<\/p>\n

How can you have meat sauce smothered spaghetti pasta without garlic bread?<\/p>\n

And how can you eat beef stew without biscuits?<\/p>\n

At least, that is how it is in my house, or motorhome. The S\u2019mores and garlic bread are easy on a campfire but biscuits require an oven. (At least until I master baking in my Dutch oven. So far I\u2019ve made things that more closely resembling charcoal than eatable food.)<\/p>\n

Anyone who has ever looked at a recreational vehicle will have noticed the oven is small. One might even say tiny. Another challenge with an rv\u2019s oven is obtaining and maintaining the desired temperature. However, if you adjust for elevation, use a thermometer inside the oven, an old cookie sheet on the tray between the burner and cooking rack, and keep an eye on your baked goods, you have a good chance for success. These are all \u201ctricks\u201d I use when baking biscuits.<\/p>\n

My latest \u201ctrick\u201d for biscuits recipe is a silicon six-cupcake pan (just the right number for Fred and me. I make the following recipe for six biscuits and they come out as pretty as can be every time. We had a really cold morning while camping at Jacob Lake campground on the Grand Canyon\u2019s North rim back in June, and a whipped up a batch of these biscuits. So Good!!!<\/p>\n

Can\u2019t beat these Biscuits
\nmakes 6 biscuit or 2 servings<\/p>\n

1 cup all purpose flour
\n1 \u00bd teaspoon baking powder
\n\u00bd teaspoon salt
\n3 Tablespoon shortening
\n\u00bd cup milk<\/p>\n

Preheat oven to 450 degrees F. Put flour, baking powder, and salt in a bowl. Use a dinner fork to mix these dry ingredients. Add shortening (butter or margarine can be substituted with no change to recipe) and cut the shortening into the dry ingredients using the tines of your fork. Mixture should look \u201cmeal\u201d but be careful not to over work. Add milk and stir until everything looks moist. Drop a heaping Tablespoon size dollop of dough into grease cupcake\/muffin cups. Place oven and bake for 10 to 12 minutes. (Above 5,500-ft increase over temperature to 475, add one additional teaspoon of milk or water, and bake 12 to 15 minutes.) Serve pipping hot.<\/p>\n

Alternatives:
\nAdd 1\/4 cup finely grated Cheddar cheese to dry ingredients and following recipe.
\nDust a 1\/4 cup of raisins with cinnamon, then add to \u201cmeal\u201d just before the milk. Following the recipe from there.
\nAdd a teaspoon of sugar and serve with favorite jam or preserves.<\/p>\n

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