Food storage and camping have always seemed to go hand-in-hand in my house. Most every meal I made on a camp out, growing up, was full of ingredients from my Mom’s food storage pantry. It made total sense, really. The same things we enjoy in our food storage foods are what make them so great in camping and backpacking meals.
Today’s recipe is the perfect example of that. With just a few simple Honeyville food storage items and a dutch oven, you can have a delicious dessert that beats the traditional burnt marshmallows and melted chocolate. Check out these amazing, and easy to make, Dutch Oven Dessert Biscuits.
4 1/2 cups Honeyville All Purpose Flour
3 Tbsp Honeyville Baking Powder
3 Tbsp Sugar
2 tsp Salt
2 sticks of Butter, cut into small cubes
1 cup Honeyville Buttermilk Powder, reconstituted
1/2 cup Water
2 Tbsp Honeyville Powdered Whole Eggs
1/2 cup Honeyville Freeze Dried Strawberries
1/2 cup Honeyville Freeze Dried Raspberries
1/2 cup Honeyville Freeze Dried Blackberries
1/4 cup Sugar
1/3 cup Sugar
2 tsp Butter, melted
Re-hydrate Freeze Dried Fruit in a small mixing bowl by soaking in water.
In a large mixing bowl, combine Flour, Baking Powder, Sugar, & Salt.
In a small bowl, reconstitute Buttermilk Powder. Add 2 Tbsp of Powdered Whole Eggs and remaining 1/2 cup Water.
Cut butter sticks into small cubes.
Combine Buttermilk, Egg, Water, and Butter with dry ingredients and mix together. As soft dough forms, push in butter with hands or fork.
Roll dough out on a floured surface.
With a dough cutter, cut dough into rectangles. This dough should make 10-12 dough rectangles.
After dough is complete, drain excess water from fruit and stir in 1/4 cup sugar.
Place one spoonful of fruit mixture on each dough rectangle.
Roll dough rectangle, with fruit inside, into a small ball. You may need to pinch the bottoms, so the liquid won’t leak out.
Repeat action for each dough rectangle.
Prepare your Dutch Oven by spraying the inside with cooking spray.
Line Dutch Oven with dough balls, until oven is completely full. Don’t worry about gaps, these will puff up as they cook.
For the topping, brush melted butter on top of each biscuit, then sprinkle sugar on top.
Place lid on Dutch Oven, and prepare your coals.
You’ll want to cook this meal at 350 degrees for 20-25 minutes. Since we used the 10″ Dutch Oven, that meant 14 coals on top, 7 on bottom.
At the 15 minute mark, rotate your Dutch Oven lid and Dutch Oven itself, to ensure even heating.
Once tops are golden brown, remove coals, and serve.
These biscuits cook up similar to pull apart bread, but you’ll find that each one has a delicious filling that really gives each biscuit a mouth watering taste. Top with whipped cream, or serve with a scoop of ice cream. Or, if you have some of the leftover juice from re-hydrating the fruit, drizzle that on top of the biscuits for even more flavor.
Whichever way you choose to dress yours, one thing is for sure. Once you bake these biscuits up, you’ll wonder why you ever roasted (or sometimes burnt) a marshmallow before!