I set the dough aside Thursday and Friday while we enjoyed relief from the heat of the Sacramento Valley and Sierra Nevada foothills. After exploring nearby lakes and four-wheel drive trails with my sister, I settled in to prepare dinner. I quickly got ready to bake two breads from the dough. Eighteen biscuits went into a 12-inch camp oven. My thought was to bake the biscuits, then set them aside for breakfast. The remaining dough was formed into five balls and placed inside a 12-inch deep camp oven.
Since the biscuits were rising at this point, I already had half of what I needed to fix for the replacement meal. Encouraged on by more than one B&G enthusiast in camp (notably, my brother-in-law's nephew), I lit a roaring campfire. Hot coals were soon being shoveled onto the waiting Dutch oven. The photos tells the story.
|The 12-inch camp oven held 18 golf ball-sized biscuits. To form each biscuit, I pinched off a piece of dough and molded it into a smooth ball.|