Campfire Biscuits

Cowboys in the old West loved their homemade biscuits. Nothing completed a meal better and the lighter and fluffier the more they piled them on their plates. They even stuck some in their saddlebags to munch on later. Biscuits went with everything or just to eat by themselves, depending on the circumstances.

  • 5 cups flour
  • 4 tsp. baking powder
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 1/2 cup of sugar
  • 1/2 cup warm water
  • 1 pkg of yeast
  • 2 cups buttermilk
  • 1/2 cup oil

Add yeast to warm water and let sit for 10 minutes. Mix dry ingredients and add liquid ingredients to mixture. Mix well. At this point you can cover and store in fridge for up to 2 weeks and take out however much you desire when you want it. When you want to make biscuits, you don’t have to knead. Just roll on a floured surface, cut out the biscuits, plop in a pan, and set on top of a warm stove for about 10 minutes. They’ll rise a little there and a little more as they bake in a 375-400 degree oven. Cook for 10-15 minutes or when brown.

These will melt in your mouth! Nothing better with a big bowl of chili or stew.

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Here in the Texas Panhandle, we do love our cowboys. There's just something about a man in a Stetson and jeans that makes my heart beat faster. I'm not much of a cook but I love to do genealogy and I'm a bit of a rock hound. I'm also a NY Times & USA Today bestselling author of historical western romance. You can contact me through my website and I'd love to connect with you on Facebook, Twitter, Pinterest and more. HAPPY READING!

9 thoughts on “Campfire Biscuits”

  1. Howdy, Linda! We take good food for granted these days. Back-in-the-day, people really had to cook! These biscuits sound just plain yummy. I’m imagining a table full of hungry cowhands devouring a hundred of them.

  2. Have never used yeast in my biscuits. Would explain why the dough lasts for so long. Is nice to be able to keep the dough in the fridge and make fresh biscuits every morning without having to mix them. Hmm, wonder if the dough will freeze?


  3. Like Pat and Donna, I never used yeast either, so gotta go try them. This is our first cold morning of the fall season, so soup and biscuits is right in order to fix for supper! Thanks for sharing. Hugs, P

  4. “you can cover and store in fridge for up to 2 weeks and take out however much you desire when you want it.”
    That’s music to my ears, Linda. I’ve been wanting to learn to make biscuits. I think this is the recipe I’m going to try. Thanks!

  5. Vicki, biscuits have pretty much been a staple with cowboys. And I have no idea how many cowboys used biscuits as a kind of litmus test before they married a woman. Bet there were quite a bit.

    Patricia B, glad my biscuits caught your eye. They’re wonderful. And so easy. The part I like is that you don’t have to cook them all at once. It’s so nice to pinch off however much dough you want to use and refrigerate the rest. Your question about freezing….I’ve never frozen them so I don’t know. It might work though.

    Donna, you won’t regret trying these. They are so light and fluffy. And the taste is out of this world.

    Phyliss, let me know how you like them. My family raves about them and they’re not big biscuit eaters. I honestly think they’re the best I’ve tasted.

    Tracy, this is an excellent recipe to start with for biscuits. I like that I don’t have to knead them. Just roll, cut and plop in a pan. A few minutes on top a warm stove and they’re ready to cook. Very easy.

    Tabitha, I hope you enjoy these as much as I do. They’re so good with stew. And the smell of them baking on a cold day is heaven.

    Tanya, I guarantee these will melt in your mouth. I love serving them with a big pot of stew. And you can definitely cook them over a campfire in a dutch oven.

  6. Linda,

    These look really good. I’ve never done the yeast thing, either. My m-i-l made biscuits with every meal, and she taught me a simple way to do it. They’re good, but not very fluffy as they don’t have any yeast in them. I’m going to try these.

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