Yield: 1 Servings
|4½ teaspoon||Baking powder|
Add diluted evaporated milk sufficient to make batter that is workable, i.e., that can be pinched off without sticking to the hands. Work all of the above ingredients together on a board with the hands. You're a dude if you use tools! The dutch oven should be pre-heated in the pit. Put about ¼ to ½ inch of melted shortening in bottom, then put on the lid. Leave it for 15 to 30 seconds to get good and hot. Remove with ranch hook, remove lid. Pinch off hunks of dough about ⅓ the size of cooked biscuit. Dip them in hot grease in oven, then lay them in oven, greased side up. Be sure they get well and evenly greased so they'll come out even golden brown all over. When you have the bottom of the oven filled, put the lid on again, set oven up close to hot pit. Load coals on the top again and wait. After about 15 minutes take a look, for the temperature of the oven and of the coals determines how fast the biscuits cook. They're done when they're brown and well risen.
Recipe by: Allen Heaton (Hurricane Heritage Cookbook) Posted to MC-Recipe Digest V1 #638 by hister@... (Iris E. Dunaway) on Jun 9, 1997