Trail Biscuits

Nine Mile Canyon Trail Biscuits - yummmmmm. Nothing better after a day of hiking than a big bowl of stew and a hearty biscuit. Especially if it's easy to put together. This is more of a process than a specific recipe, as you can use Bisquick or any favorite biscuit recipe.

I used the good ol' basic Bisquick recipe:
21/4 c. Bisquick
2/3 c. milk

In addition, you'll need:
1/3-1/2 c. grated cheddar cheese
1/2 c. cornmeal
vegetable oil or bacon drippings

Method
I substituted 1/3 c. sour cream blended with 1/2 c. milk for the original milk measurement.

Combine the liquid with half the dry ingredients and mix thoroughly, then blend in the second half of the dry ingredients along with a handful of grated cheddar cheese.


Sprinkle cornmeal on your breadboard and lightly knead the dough about 10 times, picking up a little cornmeal each time you turn and fold the dough. (If it's sticky add a little more Bisquick, or flour, until it's no longer sticky.)

Pat the dough out 1/2 inch thick, again on a board with a light sprinkle of cornmeal. Cut with a 3 inch biscuit cutter (I use an empty vegetable can).

Place the biscuits in a Dutch oven that has a little oil or melted bacon drippings in the bottom. As you lay each biscuit in, place it on the oil and then turn it over so the top has a little "basting" on it.

Allow the biscuits to stand at least 10 minutes before baking.

For Dutch oven baking, put 8-10 coals on the bottom and about 12 on the top, turning the pot one way and the lid the other every five minutes for 10 minutes. Then pull the bottom coals out to the extreme edge of the pot, check for color inside, and possibly add more coals to the top (depending on the temperature and altitude.) It took 15-20 minutes for these to bake at 7,000 feet.

If you want to use a regular oven, bake at 450 degrees  for 10-12 minutes.