1 1/3 cup milk, for the river it is easiest to use reconstituted powdered milk
3 cans of biscuits, approximately 8 biscuits per can
Bake at 450° for mix, see can for canned. See chart for briquettes required. This recipe is for a 14 inch dutch oven.
Prepare the dutch oven by lightly greasing, butter or olive oil give good flavor, bottom and 1/2 way up the sides.
Light charcoal briquettes 15-20 minutes before needed.
Pre-heat the dutch oven lid by placing charcoal briquettes evenly spaced on the lid and set to the side for 10-15 minutes.
Stir ingredients until soft dough forms.
Turn onto surface dusted with baking mix. Knead 10 times. Roll dough 1/2 inch thick and cut into biscuits.
OR, open canned biscuits.
Evenly distribute biscuits in bottom of dutch oven.
Place dutch oven over charcoal briquettes and put lid on.
Every 5 minutes turn the dutch oven 1/4 turn and turn the lid 1/4 turn the opposite way.
Bake for approximately 10-15 minutes. When cooking in a dutch oven breads are usually done once you smell it cooking.
Makes approximately 20-24 biscuits. Serves 12 to 15 people.
This biscuit mix recipe can be found on the Bisquick box.
The two different approaches, mix or canned, have different advantages. The canned is easy but requires cooler space and so is not particularly workable on longer trips. Using mix may take more preparation time but does not require cooler space, if using dry milk, and will work on longer trips.