We’ve talked recently about cooking when car camping in this post. One of the things you need to think about is what you can cook. A two burner camp stove gives you lots of options. One of things you can do is bake fresh biscuits.
Years ago, while I was in college, I had an electric skillet. I would bake in it by putting an aluminum pie pan upside down in the bottom and then putting another pan on top of that with whatever I was baking. The little cake mixes that came with the mini pan were perfect. You can get one like that now from Duncan Hines.
During our recent trip to Michigan, we made fresh biscuits and gravy for a meal. We used precooked sausage patties, a packet of pre-made, frozen gravy and a biscuit mix. We mixed up the biscuits and baked them on the stove. Before we went on the trip we had tried the biscuits at home first, cooking on our back porch. We used butter that first time and ended up burning the bottom. Using shortening the next time solved that problem.
You can buy an oven that sits on a camp stove and bake in it. This one from Coleman is pretty typical. It has a temperature gauge. But you don’t have to have an oven if you have two different sized pots that fit inside one another. A thicker bottom for the pots is very helpful. Our larger pot warped just a bit from being used this way.
Baking on a camp stove.
Here we are making some tube refrigerator cinnamon rolls on our stove at home. You need two nesting pots, a lid that fits the larger pot, some aluminum foil, and pot grippers for handling the hot pans. Make three or four balls with the aluminum foil. Flatten them so they are about an inch thick and put them in the larger pot. Set the smaller pot inside.
Over a medium-high heat, melt a little shortening, putting the lid on to start heating the air space. Add your biscuits or rolls. Once you’ve added the rolls, cover the pan and turn the heat down to medium.
Remember that this is a tiny oven, so try not to peek too often. I usually wait until there is only a minute or two left in the baking time as recommended on the cooking instructions to see how it is going. It often takes a few extra minutes to finish cooking. Keeping the temperature down a bit helps to prevent burnt bottoms and underdone tops.
Your baked goods will not brown on top. You can wait until the baked goods are almost done and flip them over to brown the top in the last couple minutes of cook time. You can see the bottom of the roll is nicely browned.
We let these cool a few minutes and added the frosting. Breakfast is served.
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