Cookbook:Biscuit Mix for Backpacking
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Biscuit Mix for Backpacking | |
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Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]Ingredient | Volume[note 1] | Weight | Baker's % |
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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
[edit | edit source]Mix
[edit | edit source]- Mix everything together to get a coarse texture.
- Keep in refrigerator until leaving for camping/backpacking trip.
- Divide into 2–4 cup portions in baggies or other container for convenient use.
Biscuits
[edit | edit source]- Mix 2 cups mix with ½ cup water, milk, or condensed milk to use.
- Knead gently for no more than 5 times, or biscuits will be tough.
- Roll out about ¾ inches or 2 centimeters thick.
- Cut into biscuit-size circles.
- Place in preheated Dutch oven, starting at the wall and working toward the center.
- Replace lid, turning about ⅛ turn for a good fit.
- 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
[edit | edit source]- 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
[edit | edit source]