Recipes > Breakfast Ideas > Camp Biscuits
Camp Biscuits

1 can Pillsbury® Grands!® biscuits
Spray canola oil
10 charcoal briquettes
1 cookie cooling rack
1 deep-dish inexpensive foil pan
4 clean empty pop cans

Make an oven out of a heavy cardboard box with a lid. (If you have access to a box that copy paper has came in, it is the ideal size and has a lid). Cover the box with HEAVY DUTY aluminum foil, preferably Reynolds Wrap. Cover the box a couple of times all over, then cover the lid the same way. After the foil has been put on the box, drill 1" holes on each side, at the bottom of the box about an inch up from the ground. 5 holes across the long side and 3 at each short end. (16 holes total).

Get a small inexpensive cookie sheet and place in the bottom of the box. This is what your 10 charcoal briquettes will set on. Make a small mountain out of the charcoal and pour starter fluid on it. Light your charcoal and wait till most of the charcoal turns white. Spread the charcoal out evenly on the cookie sheet. Put 4 clean empty pop cans at each corner of the cookie sheet. Put a cookie cooling rack on top of the pop cans. This is what your pan of biscuits will set on.

Layer a deep disposable 9 x 13-inch foil pan with a sheet of foil that has been folded in half. Spritz the foil with butter or canola oil spray. Pop the Grands biscuits open and spread out in the pan. Spritz the top of the biscuits with the oil. Put another sheet of aluminum foil that has been folded in half under the pan to help insulate the biscuits. Foil is a good insulator and will keep them from burning on the bottom.

Place the pan of Grands biscuits in the foil oven and put the lid on it. Set your timer for 10 minutes. When the time is up. Open the biscuits and check the bottoms. They should be a golden brown. Toss them over with the golden brown bottom on top. Place the lid back on the oven for 10 more minutes.


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