If you have some time on your hands, campstove biscuits from scratch, or as we like to call them, Discuits, on account of their disc shape, are good to make in preparation for travel days where you won't want to take a lot of time to make a breakfast. They keep well for at least a few days and are a versatile meal- or snack-maker because, well, it's biscuits!
I looked up a biscuit recipe and modified one I found on Genius Kitchen's website called Southern Buttermilk Biscuits, which was submitted by P48422. For the original recipe, follow this link: https://geniuskitchen.com/recipe/southern-buttermilk-biscuits-26110
If you are a cooking novice, be sure to check out the notes after the recipe, they might help.
Suggested Number of Discuits: 6-10
2 Cups flour
1 teaspoon baking soda
1 teaspoon salt
6 Tablespoons Butter (or margarine, cooking oil works as well)
1 Cup Milk (water will work but you might need to use less, and it will be less flavorful)
Note on mixing the dry ingredients: just mix them up with a fork, whisk, spoon, whatever you have around. The point is to get the baking soda and salt relatively evenly distributed through the flour.
Note on Cutting In: Usually a pastry blender is used for this task, but being nomadic, I have to carry everything I own, so a pastry blender isn't exactly a high priority. I often use the fork in one hand and the spork in the other and, using the back of the spork, press the butter or margarine through the fork, in essence, cutting it. Just do this over and over until the largest pieces of butter are no bigger than the size of a pea. Again, the idea is to evenly distribute the butter throughout the mixture of dry ingredients.
The resulting dough will be soft and somewhat sticky, but you should be able to easily remove it from the pan. Be careful not to overmix the dough or else it will become tough. Still good, but the texture might leave something to be desired.
Here's where they become Discuits and not Biscuits.
Scoop up a glop of dough (charming, right?) about the size of 2 golf balls.
Plop it into the skillet and using your finger and the spork (or spatula, or whatever), spread it out in a rough circle shape (or shape of your choosing, I suppose!) at about 1/4"-3/8" thickness (just eyeball it, it's not that big of a deal).
After a minute or 2, the bottom will start to brown, and the sides will start to dry. Flip it over and cook the other side until desired doneness is achieved. Sometimes, some of the dough in the center won't get cooked, so experiment with how thinly you spread the dough into the skillet in the previous step.
Enjoy your yummy Discuits with honey! Or jelly (pictured at top)! Or wrap pieces of the dough around mini hot dogs before pan frying!
-Protein Discuits: add a few scoops of protein powder to the dry ingredients
-PB Discuits: Add 2-4 Tablespoons peanut butter with the butter
Things don't always have to be simple and slapped together while you're camping. This extremely sweet dessert, inspired by classic campfire s'mores, can add something special to the evening if you have the time and resources to make it. It's more complicated than the typical "roast marshmallow, smoosh between two crackers" fare, but it's not quite as complex as you might think. It uses the same ingredients as s'mores with a few additions, and the bit of added effort makes a mighty difference. You just might feel fancy enough to put on your least dirty clothes and eat it with your pinky up.
Regarding the egg: I know it's sometimes hard to keep eggs while you're travelling and camping. I have substituted a mashed banana with great success, but if you don't have a banana (or the egg) (or the milk, powdered or otherwise) on hand, you're better off just having regular old s'mores. The filling ends up being taffy-like, and while delicious, it's hard to get a clean and simple spoonful.
Most of the time these days, I am using a double boiler to cook my pancakes as 3 larger cakes instead of 12 or so normal sized pancakes. As of this writing, I have not yet mastered "The Pancake" over open flame: cooked the normal way, they stuck like you wouldn't believe, so I started using exorbitant amounts of oil to combat this, and even then, they were difficult to flip. To avoid hassle, I tried cooking them as 1 or 2 large cakes, but cooking directly on the flame scorched the bottoms before the batter had a chance to thoroughly cook.
The BioLite camp stove is probably one of my favorite pieces of gear that we have. I like food, and I love cooking and not just cooking but really delving into flavor and texture combinations. Without a stove, this would still be possible but just very different. We decided to go with a wood burning stove, even though it is heavier and more cumbersome than some of its gas fueled counterparts because in the long run, cost efficiency is necessary for us, and wood is generally everywhere and free. It does present a number of challenges like how to perk a pot of coffee when it's raining, if you didn't collect wood before it rained-how do you work with wet wood, and, one we've not yet encountered: how to cook when no open fires are permitted. Originally, we planned to obtain a small gas burner as a backup which would solve essentially all of these problems. This plan is still in place, however, on the backburner (haha) at the moment.
The campstove is 2 parts: a double-walled aluminum cylinder, which I also refer to as a canister, with some holes spaced along the inner layer and a battery pack. The yellow battery also houses a fan and has a copper rod coming out of it which fits into a hole in the aluminum component and is held in place by one of the three folding legs which are on the bottom of the cylinder. Once you've got a bit of a fire started, you turn on the fan which feeds the flame the necessary oxygen in a vortex pattern through the holes in the inner wall of the cylinder, the flame gets bigger as you add more fuel which heats the copper rod which transfers that heat to a thermoelectric generator where it is converted into electricity to charge the battery and power the fan...which is feeding the flame...that is powering the battery. So you can see by now how this is a brilliant piece of technology. But wait! There's more!