Camp oven • Biscuits
Old Man of the Mountain Biscuits
Easy propane-oven drop biscuits for pulled pork night — no rolling pin or biscuit cutter needed.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons cold butter
- 3/4 cup milk, plus a little more if needed
- Melted butter or a splash of milk for the tops
📄 Printable Trail Tater PDF
The matching new-design printable is in the Trail Tater recipe library. We’re wiring the website download buttons to the cleaned-up library as the Kitchen expands.
The matching new-design printable is in the Trail Tater recipe library. We’re wiring the website download buttons to the cleaned-up library as the Kitchen expands.
Trail Tater Method
- Preheat the propane oven to 400°F. Put the rack near the middle.
- Mix the flour, baking powder, salt and sugar in one bowl.
- Cut the cold butter into small pieces and work it into the flour with a fork or your fingers. Pea-size bits are perfect.
- Pour in 3/4 cup milk and stir only until the dough comes together. If dry, add milk 1 tablespoon at a time.
- Drop 8 rough mounds onto a greased or foil-lined baking pan.
- Brush the tops with a little milk or melted butter.
- Bake 14–18 minutes, rotating the pan halfway through. The tops should be lightly golden and the centers no longer wet.
- Brush with melted butter as soon as they come out of the oven and serve warm.
Options
- Cheddar biscuit option: stir 1/2 cup shredded sharp cheddar into the dry ingredients before adding the milk.
- If using salted butter, reduce added salt to 1/4 tsp. For cheddar biscuits, 1/4 tsp salt is also a good choice.
Camp shortcut: pre-measure the flour, baking powder, correct amount of salt and sugar into a zip-top bag at home. At camp, add only butter and milk.