Camp Biscuits
Camp biscuits are a delightful and rustic treat, perfect for outdoor cooking or a cozy breakfast. With a rich buttery flavor from the cold shortening and a hint of sweetness from sugar, these biscuits are light and fluffy, making them suitable for families and camping enthusiasts alike.
Ingredients
Instructions
- Cut in shortening.
- Stir in milk quickly and knead lightly for a few seconds, using as little flour as possible on board.
- Roll to 1/4-inch thickness and cut with floured cutter.
- Cook in lightly greased hot skillet over very low heat until biscuits are brown on underside and raised to height of 1-inch.
- Turn and brown on other side.
Tips & Substitutions
For an extra flaky texture, consider using butter instead of shortening. If self-rising flour is unavailable, you can make your own by combining all-purpose flour with baking powder and salt. Make sure to work the dough quickly to avoid overworking it, which can make the biscuits tough. If you prefer a sweeter biscuit, increase the sugar to 2 tablespoons.
Serving Suggestions
Serve these camp biscuits warm with butter and honey for a delightful treat. They make a great side for hearty soups or stews, such as a rustic chili. For a complete meal, pair them with a fresh salad or enjoy them alongside your favorite breakfast dishes like scrambled eggs or bacon. They also complement dishes like Mom'S Squash Pie perfectly.
Storage & Reheating
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. If you want to keep them longer, freeze them wrapped in plastic wrap and then placed in a freezer bag for up to a month. To reheat, place them in a preheated oven at 350°F for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Camp Biscuits contains roughly 347 calories, with 7g protein, 52g carbohydrates, and 12g fat. It is a good source of iron (17% of the Daily Value) and protein (14% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of self-rising flour?
Yes, you can substitute all-purpose flour for self-rising flour, but you'll need to add baking powder and salt. For every cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt to mimic the properties of self-rising flour.
What can I use instead of shortening?
Butter is a great alternative to shortening for a richer flavor. You can also use coconut oil or a plant-based margarine for a dairy-free option. Just keep in mind that different fats can affect the texture and flavor of the biscuits, so you may need to adjust the quantity slightly.
How do I know when the biscuits are done cooking?
The biscuits are done when they are golden brown on the underside and have risen to about 1 inch in height. You can also gently press the top; if it springs back, they are ready. Cooking time may vary based on your skillet, so keep an eye on them as they cook.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).