Summer Recipe Series

Campfire Cheddar Corn Skillet Biscuits

The summer may be drawing towards its end, but there’s still plenty of warm sunny days and cool dry nights to enjoy under the stars. If you’re going camping any time soon, try out this recipe for cheesy biscuits cooked in a cast iron pan over a campfire.

We sell uncut, uncooked rolls of our cheddar corn biscuits that will make two pans worth (or about 14 biscuits). You’ll need a cast iron pan, camping plate, knife, butter, shredded cheddar cheese and green onions in addition to the biscuit dough. At the campsite, cut the roll into one inch slices. Butter the cast iron pan (oil would work just as well), then place the slices in a circle around the edges, with one at the center. Place the skillet on the grill and cover with an enamel camping plate.

Cook for about 20 minutes, or until they are dark golden color and easily pull away from the skillet. Holding the plate firmly against the top of the skillet, carefully flip the pan over onto the plate, then slide the biscuits back into the pan, cooked side up. Place the plate on top again and cook for about 15 more minutes, or until light brown.

While they are cooking, slice one green onion into thin rounds. After the biscuits have browned lightly, sprinkle the shredded cheese and green onions down over the top and replace the plate. Cook for 5 or so more minutes, or until the cheese has melted, then serve.

If you have some left over, just wrap them in aluminum foil. Later, you can just put the foil packets on the grill later to warm the biscuits.

This would also be great with bacon — fry it in the pan, remove when crisp, use the fat to cook the biscuits (instead of butter or oil), and crumble the bacon on top once the cheese is melting.