Flour 12 cups 1500 g 100%
Salt 2 tablespoons 36 g 2.4%
Baking powder ¼ cup 55 g 3.7%
Shortening 1 pound (454 g) 30%
Total 2045 g 136%
Mix everything together to get a coarse texture.
Keep in refrigerator until leaving for camping/backpacking trip.
Divide into 2–4 cup portions in baggies or other container for convenient use.
Mix 2 cups mix with ½ cup water, milk, or condensed milk to use.
Knead gently for no more than 5 times, or biscuits will be tough.
Roll out about ¾ inches or 2 centimeters thick.
Cut into biscuit-size circles.
Place in preheated Dutch oven, starting at the wall and working toward the center.
Replace lid, turning about ⅛ turn for a good fit.
If heat is right, biscuits will be done in about 15 minutes; if browned in 10 minutes or less, the centers may not be done.
15 minutes
- •About 2 cups of mix will pretty well fill a 12 inch Dutch oven.
- •Place a few more coals or charcoal briquettes on lid than beneath it.
- •Preheat Dutch oven until lightly smoking; a moistened finger tapped lightly on the metal will sizzle.