Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Need a good fluffy biscuit recipe

Going to go camping this weekend and was looking for a good morning biscuit recipe...
We don't have any electricity, just the top of a wood stove and cast iron pans.
I've heard people talk about an oatmeal biscuit, but I'm not sure if that was what I'm looking for.
Kentucky fried chicken has a rather light fluffy biscuit, if someone has ever duplicated this biscuit and would share their recipe, we would appreciate it.
We have tried numerous bisquick recipes, and they always come out rather flat and hard, much rather have a fluffy type of biscuit.
I know a lot of biscuit making has to do with the pan being used, but I would rather stick with the cast iron pans since that is what we use for all the cooking chores at the cabin.
Anyone care to share hints, ideas ,and their recipe for morning fluffy biscuits cooked in a cast iron pan with lid?

Here's what'll make probably the best biscuits you'll ever make � in a kitchen. I'll leave it up to you to decide how you'll adapt this recipe to your "field conditions." Each ingredient and each step in this recipe has been thoroughly tested, so it's a top-grade basic recipe.

High-Rise Buttermilk Biscuits

2 cups all-purpose flour
1 Tbs sugar
1 Tbs double-acting baking powder (Calumet or Clabber Girl makes �em rise higher but leaves �em yellow inside. Single-acting baking powder makes �em white inside, but they don�t rise as high.)
� tsp baking soda
1 tsp salt
1� cups low-fat buttermilk
4 Tbs chilled butter (�-inch chunks)

plus:
1 cup flour
2 Tbs butter, melted

� Preheat the oven to 500� F with the rack in the middle. Spray a 9-inch round cake pan and a �-cup dry-measure cup (both the inside and the outside of the cup) with nonstick spray.
� Mix the flour, the baking powder, the sugar, the salt, and the baking soda.
� Scatter the �-inch cubes of cold butter evenly over the dry dough.
� Mix the dry dough until it looks like coarse, pebbly corn meal.
� Move the dry dough into a medium bowl.
� Add the buttermilk to the dry dough and stir it in with a rubber spatula until the very wet, lumpy dough is evenly mixed.
� Scoop level �-cup blobs and drop them onto a floured cookie sheet.
� Dust the top of each blob with flour.
� With floured hands, pick-up each blob and coat it generously with flour.
� Gently shape each blob into a ball, shake-off the excess flour, and set it in the cake pan. Arrange the blobs first around the perimeter of the pan, then in the center of the pan, just touching each other. (Don�t space �em; don�t crowd �em.)
� Gently brush the tops with hot butter.
� Bake the pan of biscuits 5 minutes at 500� F, then reduce the heat to 450� and bake them another 15 minutes.
� Let them cool in the pan for 2 minutes. Invert the pan and drop the biscuits onto a clean towel. Turn them right-side up and separate them.
� Cool the biscuits another 5 minutes (to let their insides dry-out completely), then serve them. This recipe makes 12 biscuits.

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Thanks Ken, I have that recipe printed out, and we will give it a try saturday morning! I think it can be accomplished in a cast iron pan.

www.epicurious.com

Check them out, search under biscuits

I'm saving bacon grease to make a batch of truly un-healthy biscuits. Instead of butter use pork fat! I'm thinking instant heart stoppage, add red eyed gravy and I'll die smiling.

shreck, Don't know if you are kidding or not. But, bacon grease is going to give you an off taste. You are rendering the fat at too high a temperature when you cook bacon plus the additives (nitrates, flavorings, salt, dyes, etc) will add to the off taste. Also when fat is rendered at too high a temperature you will have a hard time collecting enough by cooking bacon to make biscuits before it goes rancid. Unless you are cooking a hell of a lot of bacon every day. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

If you want to use animal fat as your shortening you will be a lot better off if you go to the store and buy lard. If they don't have lard in your local grocery emporiun the find an area that has a lot of Mexicans and go to a store there. I gurarantee you they will have lard. Manteca in Spanish.

BTW Lard makes good biscuit. You can feel your arteries clog when you bite into one. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

BCR

ps bacon grease is good to grease pans with and also potates before you roast them. One of the best things you will ever eat is a good old red sweet potato greased down with bacon drippings and then slow roasted in the oven or ashes if you are traditional. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

I wasn't kidding, I found the recipe on line, I'll try and find it again, it was a blog somewhere.
I save bacon grease in an old coffee cup in the fridge.