{"id":116,"date":"2022-12-01T21:39:44","date_gmt":"2022-12-02T03:39:44","guid":{"rendered":"https:\/\/susannaridge.developerdan.com\/?p=116"},"modified":"2022-12-03T23:04:04","modified_gmt":"2022-12-04T05:04:04","slug":"baking-biscuits-in-camp","status":"publish","type":"post","link":"https:\/\/susannaridge.com\/index.php\/2022\/12\/01\/baking-biscuits-in-camp\/","title":{"rendered":"Baking Biscuits in Camp"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"1006\" src=\"https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_122749_218-3-1024x1006.jpeg\" alt=\"Eight golden-brown biscuits from a home test batch, brought inside in a frying pan\" class=\"wp-image-41\" srcset=\"https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_122749_218-3-1024x1006.jpeg 1024w, https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_122749_218-3-300x295.jpeg 300w, https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_122749_218-3-768x755.jpeg 768w, https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_122749_218-3.jpeg 1099w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">There are a lot of different recipes for biscuits, but flour milk, salt, oil or butter, and rising agents are fairly standard ingredients. I use self rising flour, simple. I prefer buttermilk, classic. I use butter, key to good taste and flaky texture. You could use canned biscuits or make up your scratch biscuits before hand and keep them cool during your journey to camp. Here is the recipe I used:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">INGREDIENTS<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;Makes 9&nbsp; 2&#8243; biscuits<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 stick 3 TBS salted butter cold<br>2 Tbs veg. oil for greasing pot<br>3 cups self-rising flour<br>1.5 tsp. Salt.                              1.5 tsp. Sugar<br>1.2 cups buttermilk<br>2 tbs. unsalted butter melted for tops<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">INSTRUCTIONS<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Grease your dutch oven with butter or oil.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Set dutch oven to bake at 350-425 degrees. (about 24 charcoal briquettes on top and 7 underneath)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Whisk your flour and salt together.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Blend your butter into the flour\/salt with a pastry cutter or fork until the mixture is crumbly.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add the buttermilk, stirring until everything is moistened, but not overworked.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Turn flour out onto a lightly floured work surface. Roll your dough out to about 3\/4 inch thick. Use a 2 1\/2 inch round biscuit cutter to cut out your biscuits.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Place the biscuits in your dutch where they are barely touching or there is a little space in between, but not smashed together.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bake for 18-25 minutes until golden brown on top. Rotate your dutch oven a quarter-turn every few minutes, then do the same with the lid.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">When done, brush immediately with melted butter.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I made mine the night before:<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_085030_745-768x1024.jpeg\" alt=\"Raw biscuits cut and packed in a zip-top bag for the trip to camp\" class=\"wp-image-44\" srcset=\"https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_085030_745-768x1024.jpeg 768w, https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_085030_745-225x300.jpeg 225w, https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_085030_745.jpeg 1080w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">The cooking process involves getting your charcoal lit and ready, <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"966\" height=\"1024\" src=\"https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_152329_9120-966x1024.jpeg\" alt=\"Charcoal briquettes burning inside the homemade chimney starter\" class=\"wp-image-47\" srcset=\"https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_152329_9120-966x1024.jpeg 966w, https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_152329_9120-283x300.jpeg 283w, https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_152329_9120-768x814.jpeg 768w, https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_152329_9120.jpeg 1080w\" sizes=\"(max-width: 966px) 100vw, 966px\" \/><figcaption class=\"wp-element-caption\">see background page<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">putting some oil (butter burns at a low temperature) in the bottom, place biscuits in dutch oven.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_085145_7145-1-1024x768.jpeg\" alt=\"Eight raw biscuits arranged in the oiled dutch oven\" class=\"wp-image-46\" srcset=\"https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_085145_7145-1-1024x768.jpeg 1024w, https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_085145_7145-1-300x225.jpeg 300w, https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_085145_7145-1-768x576.jpeg 768w, https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_085145_7145-1.jpeg 1440w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Then put the lid on and load the briquettes under and on top of the dutch oven. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_085207_3133-1024x768.jpeg\" alt=\"Charcoal briquettes glowing under the dutch oven on its steel stand\" class=\"wp-image-49\" srcset=\"https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_085207_3133-1024x768.jpeg 1024w, https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_085207_3133-300x225.jpeg 300w, https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_085207_3133-768x576.jpeg 768w, https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_085207_3133.jpeg 1440w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"870\" height=\"1024\" src=\"https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_143950_643-1-870x1024.jpeg\" alt=\"Dutch oven baking on its stand, with charcoal briquettes held in rings on the lid\" class=\"wp-image-50\" srcset=\"https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_143950_643-1-870x1024.jpeg 870w, https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_143950_643-1-255x300.jpeg 255w, https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_143950_643-1-768x904.jpeg 768w, https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_143950_643-1.jpeg 1080w\" sizes=\"(max-width: 870px) 100vw, 870px\" \/><figcaption class=\"wp-element-caption\">see Dutch Oven Modifications <\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">I set my timer to rotate the whole dutch oven and lid separately every 5 minutes. You will need to check on the progress.<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"873\" data-id=\"52\" src=\"https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_155144_7987-1024x873.jpeg\" alt=\"Golden-brown biscuits baked in the dutch oven with the lid removed\" class=\"wp-image-52\" srcset=\"https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_155144_7987-1024x873.jpeg 1024w, https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_155144_7987-300x256.jpeg 300w, https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_155144_7987-768x655.jpeg 768w, https:\/\/susannaridge.com\/wp-content\/uploads\/2021\/10\/resized_20211012_155144_7987.jpeg 1267w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Put some melted butter on top and finish off to your degree of perfection. Congratulations and hardy eating in the woods.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>There are a lot of different recipes for biscuits, but flour milk, salt, oil or butter, and rising agents are fairly standard ingredients. I use self rising flour, simple. I prefer buttermilk, classic. I use butter, key to good taste and flaky texture. You could use canned biscuits or make up your scratch biscuits before [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":18,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[10,11,14,12],"class_list":["post-116","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-camp","tag-biscuits","tag-camp","tag-charcoal-chimney","tag-dutch-oven"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Baking Biscuits in Camp - Susanna Ridge<\/title>\n<meta name=\"description\" content=\"Buttermilk biscuits baked in a dutch oven over charcoal at camp: the recipe, how many briquettes go on top and underneath, and how to rotate for even baking.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/susannaridge.com\/index.php\/2022\/12\/01\/baking-biscuits-in-camp\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Baking Biscuits in Camp - 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