This basic biscuit dough can be mixed before a cookout or camping trip, stored in a plastic bag, then mixed with water and used to make biscuits, pizza dough, or recipes such as Snakes on a Stick or Campfire Grilled Logs.
1/4 cup butter or margarine
2 cups all-purpose flour
3 tbsp. dried buttermilk powder
1-1/2 tsp. cream of tartar
1/2 tsp. baking soda
3/4 cup water
1. In a large bowl, rub the margarine or butter into the flour, buttermilk powder, cream of tartar and baking soda until it resembles a coarse meal. Store the mixture in a sealable plastic bag labeled Camp Dough. Write "Add 1 cup water" on the bag.
2. When you are ready to mix up the dough, pour the water into the bag, stir (be sure you do not add too much or overmix) and bake. The dry mix travels well for about three days unless you are in a very hot and humid climate. Makes 2-1/2 cups.
3. For Snakes on a Stick: Find a green stick, about 2 feet long and 1/2 inch in diameter. Peel the bark off one end and briefly heat the end over the fire. Mix the dough and pull off a clump the size of a child's fist. Roll the dough into a long, thin snake shape. (Thin dough cooks easiest). Carefully twist and wrap it around the peeled end of the stick and pinch the dough ends so the snake doesn't fall off the stick. Roast it over the fire until brown and cooked through, then slip it off the stick to eat. This is delicious topped with butter and jam. Makes 1 serving.
4. For Campfire Grilled Logs: Flatten a fist-size piece of dough into a rectangle that is large enough to cover the a piece of string cheese and about 1/4 inch thick. Roll the dough around the string cheese and seal tightly. Wrap the log in a buttered, double thickness of aluminum foil and place it on the coals or grill. With a pair of tongs, rotate the package until the dough is cooked on all sides (about 12 to 18 minutes). Unwrap and dip in mustard or ketchup. Makes 1 serving.