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Mar 18, 2009 12:36 PM

baking and camping

i don't bake much at home, let alone camping. But there is nothing finer than fresh baked bread in the backcountry. I have bought a mix for buttermilk biscuits. My question is whether I can make the dough in the morning before hitting the trail then bake them at camp. There would be about a 10hr time frame where the dough would be sitting in a bag in my backpack. Temperature is not an issue right now, as it will not be above 5 celcius. I could potentially make it at camp but rolling it out and kneading it is the issue. It would be great if I could do this step at home before heading out.

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  1. Hmm - how about buying a disposable aluminum pie plate, kneading (mixing), shaping and placing the biscuits in the pie plate and then somehow covering it, like with foil or with a plate you intend to eat off of later (that might be the best bet so you have some reinforcement while in your pack, then wrap it all in foil to keep it in place). You have everything ready to go, and the pie tin/plate adds almost no weight. Once you get to your final spot take everything out and you can even drop the entire pie plate into your baking vessel - maybe a dutch oven? Geez, dutch ovens are heavy to be carrying around for 10ish hours. Anyway, it's an idea.

    1. Just wanted to share the Outback Oven...

      I've used and loved mine for years. That link is for one version...there's also an ultralight version. Really fun to have baked foods when camping.

      6 Replies
      1. re: scuzzo

        I actually have an outback oven, that is what we will be using. I am just unsure whether the dough will hold up to the time. will I get it out of the bag or will it be stuck to the bag? I don't really care about them being rolled out and shaped. Lumps of biscuit would be just fine. :)

        1. re: cleopatra999

          I have been researching, and it sounds like our best option will be to make the dough ahead and freeze it. works for me....I can make it tonight :)

          1. re: cleopatra999

            Have you thought of partially baking them and then freezing? Page down to the bottom of this and there are directions. It might keep the shape better, too:


          2. re: cleopatra999

            When I bake biscuits in my dutch oven I don't bother rolling and cutting. I just dump the dough into the pot, spread it out evenly, and score it (into wedges). After baking I'll recut the pieces and take them out.

            Thinking about refrigerator biscuits in the can, the dough is kept under pressure, and expands when opened. If warmed to room temperature, the can is under greater pressure, and may break prematurely at the seams. I think your premixed dough would have same problem.

            To minimize cleanup mess in camp, I've mixed biscuit dough in a plastic bag - add water, and knead to mix. Then squeeze it into the pan, and toss the used bag into the trash bag.

            1. re: paulj

              that is a great idea about the mixing in the bag, i will definitely do that next time. for this time I froze it in a log shape, scored the biscuits and wrapped in pam sprayed foil then put in a freezer bag. Will be cooking them tomorrow night at camp, they may or may not thaw by the time we get to camp, we will see.

              I will report back after the weekend!

              1. re: cleopatra999

                this was successful thanks for the help. The 'log' of dough was thawed by our dinner on the first night. they cooked up nicely, probably not as nice as fresh made but good none the less, especially in the backcountry. We only cooked up half and saved the other half for the next night, these were definitely a little tougher but still considering the situation, they were great...we made everyone jealous!

                next time will will definitely try the knead in bag routine...this would be much lighter too!

        2. When we camp we do drop biscuits ...which are delish and fit the rustic mood.

          1. From a previous post on baking and camping:

            Remembering the treasured "Doughboy". It is the classic breadstuff of campfire cooking. No pots, no pans. Just caveman style on a green thick stick. Actually, a perfectly done Doughboy is the mark of a good campfire cook.

            Recipes range from using Bisquick (if on the hiking trail) to refrigerated canned biscuits and certainly frozen doughs would work. The main thing is to get a stick and wrap some dough and keep from burning it.


            * 2 c. biscuit mix
            * butter or margarine
            * jam or honey

            Trail Directions

            * Add .5 c. cold water too 2 c. mix. Do not add more water than this or the doughboy will fall of the stick.
            * Mix and pat the dough around the ends of 4 sticks. Make each doughboy about 4 in. long by .5 in. thick.
            * Hold the doughboy over the fire to toast them slowly for about 10 min. or until the inside is done. Turn them as you would a marshmallow you were roasting to perfection, and occasionally pat the dough to keep it evenly distributed. (If it gets lopsided, it will tend to crack and fall
            ) * Pull the doughboys off the sticks gently and fill their cavities with butter, jam, or honey; add other ingredients according to whim.
            pics and other treatments: