When your parents met at an outdoor store like REI in the 1970s, it’s almost inevitable that camping would feature prominently in your childhood. Those weekends spent under canvas and stars leave a lasting impression, and even the simplest meals seem elevated when eaten outside.
These days I admit my outdoor time is more likely to involve grilling sausages in Prospect Park on a sunny Saturday than extended wilderness trips. Still, a recent weekend in the Sierras for a beautiful wedding gave me a proper camping fix—and the chance to enjoy breakfast around a camp stove.
There’s something about camping that makes even humble food taste exceptional. Maybe it’s the fresh air and scenery, or the relaxed pace that makes a slightly scorched mac and cheese feel perfectly acceptable—blame the fickle camping stove, if you must.
A warm biscuit while camping is a small luxury. I’ll be honest: this biscuit mix shines in an outdoor setting. It uses powdered milk as a substitute for buttermilk, which makes the mix durable for travel and storage but isn’t my go-to for indulgent weekend breakfasts at home. For a more decadent at-home treat, something richer like mascarpone scones would be my preference.
Still, on a summer camping trip these biscuits are the perfect morning motivator. They’re warm, simple to prepare, and only require a few steps—ideal when you’re cozy in a sleeping bag and the lure of breakfast finally wins out.
The greatest advantage of this mix—beyond the warm biscuits—is its convenience. Prepared and stored in an airtight container, the dry mix keeps for up to two weeks. When it’s time to cook, all you need is water (or milk) and a hot pan. If you want to dress them up at the campsite, fold in a few chocolate chips or a handful of trail mix before cooking for a special morning treat.
Campfire Biscuit Mix
Makes about 8 biscuits
Adapted from a simple quick-biscuit recipe
For the mix:
1 cup (125 grams) all-purpose flour
1 1/2 teaspoons (6 grams) baking powder
1/2 teaspoon (2 grams) salt
3 tablespoons (16 grams) powdered milk
2 tablespoons (24 grams) sugar
2 tablespoons (30 ml) canola oil
To prepare the biscuits:
1/2 cup (120 ml) water or milk
oil, for the pan
jam, honey, chocolate spread or other toppings for serving
Make the dry mix by whisking together the flour, baking powder, salt, powdered milk and sugar in a medium bowl. Drizzle in the oil and use your fingers or a fork to distribute it evenly through the dry ingredients. Transfer the mix to an airtight container; it will keep for up to two weeks—convenient for camping packs or quick breakfasts.
To cook the biscuits, lightly grease a skillet and heat it over low heat. Place the desired amount of mix into a small bowl and stir in about 1/4 cup of water. Add water a teaspoon at a time until you reach a thick batter—thicker than pancake batter, but spoonable. Drop large spoonfuls into the skillet and gently spread each to about a 3-inch diameter. Cook over low heat until the bottoms are lightly browned, then flip. Cover the skillet and continue cooking until the biscuits puff up and turn golden, about two minutes more. Serve immediately with jam, honey, chocolate spread or whatever you have on hand.