Bread and biscuit receipes!
- Thread starter triton
- Start date
biscuits
To start here’s a recipe for baking powder biscuits. I make this up at home and then put the dough in a cooler till I need it.
Baking powder biscuits.
2 cups all purpose flour
3tsps baking powder
1tsp salt
1/2cup shortening ….. I like to use margarine instead.
¾ cup milk
Mix dry ingredients, and work shortening into mix, add milk, mix to dough consistency.
Turn onto floured surface and knead lightly.
I use something round, can, jar, whatever to cut the biscuits .
I then put them in a vacuum seal bag, but a ziplock works ok.
I like the vac/seal as food keeps longer.
If you want to bake at home, brush with butter or milk and place in a 450 degree oven for about 12 minutes.
I sometimes add diced ham and cheese, or fruit, raisins, cranberries. They sure don’t last long.
In a Dutch oven:
Of course the oven is well seasoned. I never use soap on any of my cast iron. I simply get it hot till it just starts smoking and add some water. It will deglaze and steam clean the utensil. I wipe with a paper towel and while it is still warm wipe with a very light coat of veggie oil. Just enough to see a shine.
I have a Dutch oven with legs and a concave lid. I have a “two part” campfire.
I build a fairly substantial one to start. I then can haul the coals from the burning “part” to the cooking ‘part” That allows me more control on the heat. I don’t like black biscuits.
Place the lightly oiled oven in the coals. Cover the lid with coals. After it preheats for a few minutes. Put the biscuits in . 10-15 minutes depending on the heat.
These recipes and times are guidelines only. You may find you need to modify a bit to get things working for you. Even the altitude makes a difference. It takes longer to cook food at higher elevations.
To start here’s a recipe for baking powder biscuits. I make this up at home and then put the dough in a cooler till I need it.
Baking powder biscuits.
2 cups all purpose flour
3tsps baking powder
1tsp salt
1/2cup shortening ….. I like to use margarine instead.
¾ cup milk
Mix dry ingredients, and work shortening into mix, add milk, mix to dough consistency.
Turn onto floured surface and knead lightly.
I use something round, can, jar, whatever to cut the biscuits .
I then put them in a vacuum seal bag, but a ziplock works ok.
I like the vac/seal as food keeps longer.
If you want to bake at home, brush with butter or milk and place in a 450 degree oven for about 12 minutes.
I sometimes add diced ham and cheese, or fruit, raisins, cranberries. They sure don’t last long.
In a Dutch oven:
Of course the oven is well seasoned. I never use soap on any of my cast iron. I simply get it hot till it just starts smoking and add some water. It will deglaze and steam clean the utensil. I wipe with a paper towel and while it is still warm wipe with a very light coat of veggie oil. Just enough to see a shine.
I have a Dutch oven with legs and a concave lid. I have a “two part” campfire.
I build a fairly substantial one to start. I then can haul the coals from the burning “part” to the cooking ‘part” That allows me more control on the heat. I don’t like black biscuits.
Place the lightly oiled oven in the coals. Cover the lid with coals. After it preheats for a few minutes. Put the biscuits in . 10-15 minutes depending on the heat.
These recipes and times are guidelines only. You may find you need to modify a bit to get things working for you. Even the altitude makes a difference. It takes longer to cook food at higher elevations.
- Location
- AB foothills
Cheese Scones
2 ¼ cups flour
2 ½ tsp. baking powder
½ tsp. salt
½ tsp. baking soda
½ cup cold butter, cubed
1 cup grated cheese
1 cup buttermilk (or 3 tbsp. lemon juice and fill one cup of milk)
1 egg slightly beaten
1. In a large bowl, stir together flour, baking powder, salt, and baking soda.
2. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs.
3. Stir in grated cheese.
4. Add buttermilk to mixture all at once, stirring with a fork to make soft, slightly sticky dough.
5. With lightly floured hands, press dough into a ball. On a lightly floured surface, knead gently 10 times.
6. Using 2 ½ inch floured cutter, cut into rounds ( a straight sided glass is a good substitute). Place on an ungreased baking sheet.
7. Gather up scraps and repeat with remaining dough. Cut out more rounds.
8. Brush tops of scones with egg. Bake in 450° F oven for 12-15 minutes until golden brown.
9. Let cool on racks.
*Substitution: Use a ½ cup of dried fruit such as cranberries or raisins instead of cheese.
Mom's Buttermilk Biscuits
1Tbs dry yeast
½ cup warm water
5 cups flour
1 tsp. baking powder
2 Tbs. sugar
½ tsp. salt
¾ cup shortening
2 cups buttermilk
Add yeast to warm water let bloom for 10 minutes. Cut shortening into the dry ingredients, until it resembles a coarse meal. Add yeast and the buttermilk, mix and knead a few minutes. Roll out to 1” thick. Cut into biscuits, brush tops with melted butter. Bake at 400F for approx 12 minutes.
2 ¼ cups flour
2 ½ tsp. baking powder
½ tsp. salt
½ tsp. baking soda
½ cup cold butter, cubed
1 cup grated cheese
1 cup buttermilk (or 3 tbsp. lemon juice and fill one cup of milk)
1 egg slightly beaten
1. In a large bowl, stir together flour, baking powder, salt, and baking soda.
2. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs.
3. Stir in grated cheese.
4. Add buttermilk to mixture all at once, stirring with a fork to make soft, slightly sticky dough.
5. With lightly floured hands, press dough into a ball. On a lightly floured surface, knead gently 10 times.
6. Using 2 ½ inch floured cutter, cut into rounds ( a straight sided glass is a good substitute). Place on an ungreased baking sheet.
7. Gather up scraps and repeat with remaining dough. Cut out more rounds.
8. Brush tops of scones with egg. Bake in 450° F oven for 12-15 minutes until golden brown.
9. Let cool on racks.
*Substitution: Use a ½ cup of dried fruit such as cranberries or raisins instead of cheese.
Mom's Buttermilk Biscuits
1Tbs dry yeast
½ cup warm water
5 cups flour
1 tsp. baking powder
2 Tbs. sugar
½ tsp. salt
¾ cup shortening
2 cups buttermilk
Add yeast to warm water let bloom for 10 minutes. Cut shortening into the dry ingredients, until it resembles a coarse meal. Add yeast and the buttermilk, mix and knead a few minutes. Roll out to 1” thick. Cut into biscuits, brush tops with melted butter. Bake at 400F for approx 12 minutes.
MARCEL’S CORN BREAD RECIPE
1 CUP CORN MEAL
1 CUP ALL PURPOSE FLOUR
4 TSP BAKING POWDER
0.5 TSP SALT
2 TBSP WHITE SUGAR
1 CUP MILK
0.25 CUP SHORTENING
1 EGG
Heat oven to 425 F. Blend all ingredients for 20 seconds, then beat vigorously for 1 minute. Pour into a greased 8’ x 8” cake pan. Bake for 20-25 minutes or until golden brown
1 CUP CORN MEAL
1 CUP ALL PURPOSE FLOUR
4 TSP BAKING POWDER
0.5 TSP SALT
2 TBSP WHITE SUGAR
1 CUP MILK
0.25 CUP SHORTENING
1 EGG
Heat oven to 425 F. Blend all ingredients for 20 seconds, then beat vigorously for 1 minute. Pour into a greased 8’ x 8” cake pan. Bake for 20-25 minutes or until golden brown
MARCEL’S BANNOCK RECIPE
2.5 CUPS ALL PURPOSE FLOUR
5 TSP BAKING POWDER
0.5 TSP SALT
2 TBSP WHITE SUGAR
3 TBSP LARD
1 CUP WATER
Combine dry ingredients, mix well, add lard and work it to form fine crumbs. (Use two table knives to “cut” the dough for this.) Add water a bit at a time, stir and knead. Fry in a cast iron frying pan with enough oil (or lard) to keep it from sticking. Start the pan on high and reduce immediately to medium. Bannock is cooked when it is golden brown. This dough can also be shaped into a thick string, wrapped around a green stick, and cooked over an open fire. Serve warm.
2.5 CUPS ALL PURPOSE FLOUR
5 TSP BAKING POWDER
0.5 TSP SALT
2 TBSP WHITE SUGAR
3 TBSP LARD
1 CUP WATER
Combine dry ingredients, mix well, add lard and work it to form fine crumbs. (Use two table knives to “cut” the dough for this.) Add water a bit at a time, stir and knead. Fry in a cast iron frying pan with enough oil (or lard) to keep it from sticking. Start the pan on high and reduce immediately to medium. Bannock is cooked when it is golden brown. This dough can also be shaped into a thick string, wrapped around a green stick, and cooked over an open fire. Serve warm.
- Location
- SW of Stony Plain
2 cups of Bisquick
1/2 cup milk
mix together
8 min in the oven @ 450
easy and tasty
1/2 cup milk
mix together
8 min in the oven @ 450
easy and tasty
Hey darlin'
Fogducker sent me this a while back... I think it would feed an army @ camp...sounds easy & would soak up whatever chili or stew you are cookin'
Liz’s Fried Bread
Ingredients:
8 cups flour
1 tablespoon sugar
1 tablespoon salt
4 teaspoons baking powder
5 cups water
Preparation:
Combine first four ingredients and add water until a soft dough forms. “Cup” dough in hands and put in hot frying pan with oil until light brown. Makes approximately fifty pieces.
Fogducker sent me this a while back... I think it would feed an army @ camp...sounds easy & would soak up whatever chili or stew you are cookin'
Liz’s Fried Bread
Ingredients:
8 cups flour
1 tablespoon sugar
1 tablespoon salt
4 teaspoons baking powder
5 cups water
Preparation:
Combine first four ingredients and add water until a soft dough forms. “Cup” dough in hands and put in hot frying pan with oil until light brown. Makes approximately fifty pieces.
Hey darlin'
Fogducker sent me this a while back... I think it would feed an army @ camp...sounds easy & would soak up whatever chili or stew you are cookin'
Liz’s Fried Bread
Ingredients:
8 cups flour
1 tablespoon sugar
1 tablespoon salt
4 teaspoons baking powder
5 cups water
Preparation:
Combine first four ingredients and add water until a soft dough forms. “Cup” dough in hands and put in hot frying pan with oil until light brown. Makes approximately fifty pieces.
Gonna do this this weekend!
Thanks.
