Campfire Cream Biscuits

Light, fluffy, and perfect for a campfire breakfast, these biscuits are a must-have on every camping trip. Made in a Dutch oven, they’re simple and easy to prepare—just mix the dry ingredients at home, and add the heavy cream at camp for the lightest, fluffiest biscuits. You can also bake these at home in your oven if you’re not out camping!

These are the easiest biscuits to make, requiring only five ingredients. Mix all the dry ingredients in a sturdy ziplock bag before leaving home, and write the directions right on the bag. When you’re ready to make them at camp, get the coals going, add the heavy cream to the dry mix, and pat out the dough on a cutting board. Let the kids help cut out the biscuits—it’s a fun activity!

Pro Tip: When cutting out the biscuits, press straight down without twisting the cutter. This helps them rise nice and tall. Place the biscuits in a parchment-lined Dutch oven until the coals are ready.

This recipe makes homemade cream biscuits while camping a reality. To make these camping biscuits, you’ll need a cast iron camping Dutch oven. I use the Lodge 12-inch version. A camping Dutch oven uses hot charcoal coals on the top and bottom to reach the desired temperature. I also recommend a few additional tools to make the process easier: a lid lifter, a charcoal chimney starter, and long, sturdy stainless steel tongs.

For more information about Dutch Oven Camping cooking– check out my in depth page on it.

Campfire Cream Biscuits

These cream biscuits are light, fluffy, and the perfect addition to a morning campfire. They’re the easiest biscuits to make and require only FIVE ingredients.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Breakfast

Servings 12 Biscuits

Equipment

• Cast Iron Camp Dutch Oven
• Lid Lifter
• Parchment Rounds
• Cutting Board
• 3 In Biscuit Cutter
• Sturdy Tongs

Ingredients

  

• 3 cups all purpose flour
• 3 teaspoons sugar
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 2 1/4 cup heavy cream

Instructions

 

At Home

• Label a gallon-sized ziplock with baking instructions.
• In the ziplock, measure and add flour, sugar, baking powder, and salt. Seal the bag and shake to mix.
• Pack the ziplock, heavy cream, and any needed cooking utensils.

At Camp

• Prepare the coals: Using a chimney starter, prepare about 35-40 coals. Light the coals and wait until they are hot, about 15 minutes. Line the Dutch oven with a parchment round.
• In a large bowl, mix together dry ingredients and heavy cream until well combined.
• Place the dough on a cutting board and pat it out into a 1-inch thick rectangle.
• Using a 3 inch biscuit cutter or cookie cutter, cut out rounds by pressing straight down- do not twist. You may need to re-pat out the dough to use it all.
• Arrange the rounds in the parchment-lined Dutch oven. I usually fit 12 biscuits using all the dough. If making at home, use a parchment-lined 9 x 13 pan.

Baking the biscuits

• At home: bake the biscuits at 450 degress for about 15 minutes or until golden brown.
• At Camp: Place 11 hot coals under the Dutch oven and 22 on the lid. Bake for about 15 minutes, then check the biscuits and continue baking until golden brown, usually around 20 minutes. Carefully remove the biscuits from the Dutch oven and enjoy them warm!

Notes

• These biscuits are just as delicious when made at home!
• Enjoy them with jam, gravy, or butter.
• Use them for dessert and make strawberry shortcakes; just sprinkle some raw sugar on top before baking.
• You can halve the recipe for fewer biscuits, but we always run out!
• See my Dutch Oven Cooking Guide for detailed instructions on campfire cooking with a Dutch oven.