Camp Buscuits

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For a few years now I’ve been taking the eating of hamburgers into my own hands, literally. I tried using Boston lettuce leaves, which are great for fajitas, but really doesn’t cut it for burgers, especially mine which are often overflowing with pulled pork, grilled onions and mushrooms, and guacamole.

IMG_20141112_171128_edit Recently, however I came upon a recipe for paleo flatbread… which was terrible, but it did give me the foundation for my camp biscuit recipe.

Also enjoy at breakfast, toasted with Sunbutter and fruit spread.

 

No Grain Camp Buscuits
 
Prep time
Cook time
Total time
 
Chef:
Recipe type: Entree
Kitchen Type: Back Country
Serves: 6
Ingredients
  • 1 cup tapioca flour
  • ⅓ cup coconut flour
  • 1 tsp salt
  • 1 tsp baking soda
  • ½ cup water
  • 1 tsp apple cider vinegar
  • ½ cup lard, melted
  • 1 well beaten large egg
Directions
  1. Preheat oven to 350
  2. Combine flours and salt together. The ‘Dry Team” – Alton Brown reference.
  3. Combine fat, water, egg and vinegar together in separate bowl. The “Wet Team”
  4. Slowly combine wet and dry teams by adding the wet team slowly to the dry team, but don’t touch the dough with your hands.
  5. Using a ⅓ cup for large biscuits and ¼ cup for small, divide the dough and place on baking sheet. Bake for 35 minutes turning once at the half way point.
  6. Notes: Biscuits bottoms become rather dry. Best to turn at 15 min, but not necessary.
Back Country Directions

Cut each biscuit in half before storing in either zip lock or vacuum seal bags.

The biscuits make a great addition to any back country dinner or breakfast, and covered in Sunbutter and fruit spread they make a wicked fast back country lunch.
The Goods
Serving size: 6 Calories: 258 Fat: 18.5g Carbohydrates: 4.3 Sodium: 650mg Fiber: 2.5g Protein: 1.9 Cholesterol: 47mg

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