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Biscuits in parchment in a dutch oven

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
Cook Time 20 minutes
Total Time 50 minutes
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.