Camp oven • Gluten-free
Trail Tater Gluten-Free Biscuits
An easy camp-oven biscuit so the gluten-free Scout or camper doesn’t have to watch everybody else eat biscuits.
Ingredients
- 2 cups 1-to-1 gluten-free baking flour blend that includes xanthan gum
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons cold butter, cut into small pieces
- 3/4 cup cold buttermilk, plus a little extra if needed
- Optional: 1/2 to 3/4 cup shredded cheddar cheese
- Optional topping: melted butter
📄 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
- Heat the oven to 425°F. Line a small baking pan with parchment paper.
- Whisk together the gluten-free flour, baking powder, baking soda and salt.
- Cut in the cold butter until the mixture looks crumbly with a few pea-size pieces remaining.
- Stir in the cheddar now if using.
- Add the cold buttermilk and stir just until a soft dough forms. If dry or crumbly, add buttermilk 1 tablespoon at a time.
- Turn the dough onto a lightly floured surface and gently pat it to about 3/4 inch thick. Fold it over once or twice for a little layering, but do not overwork it.
- Cut biscuits with a 2- to 2 1/2-inch cutter. Press straight down instead of twisting.
- Place biscuits close together on the pan and bake about 13–17 minutes, until lightly golden and set in the centers.
- Brush with melted butter if desired and serve warm.
Camp-oven note: small propane ovens can have hot spots. Preheat fully, keep the pan near the center, rotate once during baking, and start checking at about 12 minutes.