Simple 2 Ingredient Biscuits

[Sweeney]

I'm not one to make food that requires extra cleanup unless it's a special occasion. I like to keep things simple and easy when cooking, mostly because of the amount of water needed for cleanup. But, sometimes, a little extra is justified, and today was just such an occasion.

I've been struggling to make a decision about the direction my life is going. It's time for change. Today, I made that decision. And don't worry—I'm not selling Serenity (phew!) It will be an investment of time and money - but if not now, when.

Now, let's talk about those camp biscuits!

I love watching Cowboy Kent Rollins. This is something he made a few months ago, but he had an oven. The difference here is baking and measuring. He used dry and liquid measurements, but I found that this is volumetrically about the same—50% dry, 50% liquid by volume.

The ingredients list is simple:

Self Rising Flour
Heavy Cream

Before mixing, I put my cast iron griddle (link here) on the stovetop on medium heat to get it hot enough that a water droplet would sizzle but not dance. I also pre-heated the Weber Q1000 grill to about medium heat. The griddle was just hot enough that water would sizzle and evaporate dance on the surface.

For what it's worth, this griddle is my "go-to" griddle. I like it better than just about any other piece of cast iron I own. How I prepared it is a topic for another time, if you're interested.

Amounts? I used a measuring cup I had available ... around 3/4 cup. For the cream, I just the same container filled to the same level as the flour. This way, I had only 1 measuring device to clean --- remember, cleaning time is my priority. Actually, it minimizes water usage. I have 8 gallons that I like to get 4-6 days out of. This yielded 3 'average' size biscuits --- if I were cooking for two, I'd double the recipe and doubt anything significant would change.

I dropped 3 equal-sized lumps of the dough on the griddle. No grease was needed. It all went in the WeberQ. After about 5 minutes, turn and repeat until the biscuits are done. Use a toothpick to check for doneness. Simply stick it in the middle, and it comes out dry, they are done. Mine took about 12-15 minutes.

While rustic, the texture is fluffy and light, but not like store-bought biscuits that tend to be flakey layers. This is comfort food that I would surely make again on the next special day. Next time, its sausage gravy as well

 

[SethB]

I’ve been thinking about more fresh breads when camping, this is a good inspiration! We don’t carry a bbq grill though. Sometimes a dutch oven… always a griddle.

I don’t think we see self-rising flour out west, but it’s easy to pre-make. What Is Self Rising Flour?

I would think about adding powdered buttermilk at home, even easier when at the campsite.

Fresh breads, rolls, pancakes… english muffins? Yum!

 

[Van_and_Terri]

I'm not one to make food that requires extra cleanup unless it's a special occasion. I like to keep things simple and easy when cooking, mostly because of the amount of water needed for cleanup. But, sometimes, a little extra is justified, and today was just such an occasion.

I've been struggling to make a decision about the direction my life is going. It's time for change. Today, I made that decision. And don't worry—I'm not selling Serenity (phew!) It will be an investment of time and money - but if not now, when.

Now, let's talk about those camp biscuits!

I love watching Cowboy Kent Rollins. This is something he made a few months ago, but he had an oven. The difference here is baking and measuring. He used dry and liquid measurements, but I found that this is volumetrically about the same—50% dry, 50% liquid by volume.

The ingredients list is simple:

Self Rising Flour
Heavy Cream

Before mixing, I put my cast iron griddle (link here) on the stovetop on medium heat to get it hot enough that a water droplet would sizzle but not dance. I also pre-heated the Weber Q1000 grill to about medium heat. The griddle was just hot enough that water would sizzle and evaporate dance on the surface.

For what it's worth, this griddle is my "go-to" griddle. I like it better than just about any other piece of cast iron I own. How I prepared it is a topic for another time, if you're interested.

Amounts? I used a measuring cup I had available ... around 3/4 cup. For the cream, I just the same container filled to the same level as the flour. This way, I had only 1 measuring device to clean --- remember, cleaning time is my priority. Actually, it minimizes water usage. I have 8 gallons that I like to get 4-6 days out of. This yielded 3 'average' size biscuits --- if I were cooking for two, I'd double the recipe and doubt anything significant would change.

I dropped 3 equal-sized lumps of the dough on the griddle. No grease was needed. It all went in the WeberQ. After about 5 minutes, turn and repeat until the biscuits are done. Use a toothpick to check for doneness. Simply stick it in the middle, and it comes out dry, they are done. Mine took about 12-15 minutes.

While rustic, the texture is fluffy and light, but not like store-bought biscuits that tend to be flakey layers. This is comfort food that I would surely make again on the next special day. Next time, its sausage gravy as well

I see a road trip for breakfast! I have the skillet in my Amazon cart.

 

[Sweeney]

Come on over! Though I'm breaking camp in the morning. Not sure where I'm going from here. I'm about 90 minutes southeast of Dallas right now. Athens, Texas, to be clear, even more clear, I'm at Purtis Creek State Park, which has been delightful. The campsites are huge and are tree-lined -- the picnic table and fire ring is almost secluded. I may have found a new 'favorite' park, except that my cell phone is a little spotty, but it is serviceable.

That griddle is my absolute favorite. I have two, one in the camper and the other in the kitchen at home. I love it. The only thing it isn't great at is grilling onions and peppers for Fajitas, at least on our "regular" dietary routine. Just because its easy to crowd the pan.

When I got my griddle, the first thing I did was to take sandpaper to it. I stripped off the factory "pre-seasoning," which I find to be rough. You can also run it through the cleaning cycle of a self-cleaning oven. What I like and want is that glassy smooth carbon base. Sometimes, it is easier just to start over.

Lodge Cast Iron seems to be rough grain, meaning it looks "pitted" -- However, about a dozen trips through the oven with beeswax (Thank you, Oysterpot!!! Any old timers know what happened to him?) and we were off to the races. Frankly, If I ate pancakes it probably would have gone faster. I am convinced that pancakes are _THE_ best at building up seasoning quickly. But short of that, beeswax is the bomb. I like it better than Canola oil (rape seed) which is the most common and oft-recommended oil to use.

Regardless of what oil you use --- put it on sparingly, and wipe it down with a lint free cloth -- too much will result in a gummy, thick, nasty mess that frankly is terrible at every level.