Sourdough Biscuits with Starter Mix

We’re making a Community Cookbook and want to know what you love to cook up on your camping trips. Do you have recipes you’d like to share? Let us know! Christy Harvey, Hipcamp Host of Grins Pickin’s Camp Farm, OH, can make a mean biscuit. Here’s her recipe.

This fairly easy recipe takes 3 days for completion but is so worth it! The smell & taste is incredible! Great for a long holiday weekend campout.

Starter Dough

Ingredients:

1 cup all-purpose flour
½ tablespoon dry yeast
1 teaspoon sugar
1 ½ cup warm water

Directions:

Day 1: mix these ingredients up at home in a zip lock gallon bag prior to the trip. Tip: keep at room temperature in the shade. You’ll want to let the gas air out occasionally or the contents might explode; squish the bag by hand. A metal container is not recommended because the bacterial action of the dough reacts on metal. Keeping 1-2 cups of the starter dough aside can be used for pancakes, monkey bread, cinnamon bread and more. The starter dough will keep for several days (& even weeks if you keep it in the fridge).

Day 2: add 1 cup flour & ½ cup of warm water. Let the air out now & then & squish the bag to mix.

Day 3: the night before or several hours prior to baking, add 1 cup flour & ½ cup of warm water. Let the gas out, squish.

Sourdough Biscuits

Ingredients:

All-purpose flour to cover the bottom of a bowl
2 cups sourdough starter
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
¼ cup shortening, melted
2 tablespoons sugar

Directions:

Tip: mix salt, baking powder, baking soda & sugar in a baggie or container prior to camping so that you don’t have to take all the containers. Line your oven with parchment paper or use a little extra oil on the bottom.

Put flour in the bottom of a bowl & make a “well” by pushing the flour on the sides & bottom of the bowl. Add starter mix and the rest of the ingredients. Knead by folding from the outside to the center using your hands. Shape dough into biscuits, place in oven. Brush biscuits with oil. Let them rise, covered with plastic wrap, until double in size. Tip: this is when I start making the sausage gravy.

Bake 10 coals on the bottom, 14 on top 20-30 minutes.