While I usually run from anything that requires bring special equipment to camp, this is good enough to make an exception. We’ll just have to try some different uses for the Lodge cast iron biscuit pan. Thanks to the Jelly Toast Blog for this awesome recipe.

Peppered Breakfast Biscuits
Peppered Breakfast Biscuits

Ingredients

2 cups flour
3 teaspoons baking powder
1 Tablespoon sugar
1 teaspoon salt
6 Tablespoons dry milk powder
2 teaspoons black pepper
4 tablespoons canola oil
1/2 cup shredded cheddar cheese
1 cup water
12 sausage patties (or Canadian bacon)
12 eggs

Directions

In a medium bowl, whisk together flour, baking powder, sugar, salt, dry milk powder, black pepper and canola oil until well incorporated.

To mix the biscuits, pour dry mix into medium-sized bowl and add 1/4 cup of water. Slowly add the remaining 1/4 cup of water 1/2 tablespoon at a time until the biscuit mix is a thick batter. Stir in cheddar cheese. Set cast iron pan over medium heat and add oil to coat. Scoop biscuit mix by the scant 1/4 cup onto pan. (You will need to work in small batches.) Allow to cook until first side is golden brown and flip once. Cook until biscuits are fluffy and cooked through.

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Add sausage to a cold cast iron skillet and then set it over medium-high heat. Cook until sausages are golden brown and cooked through flipping once. Remove and set aside.

Cook eggs in cast iron skillet until desired doneness. Split biscuits in half and top with sausage and egg. Add ketchup or hot sauce if desired and place the other half of biscuit on top.

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