Cranberry Pan Biscuits

Cranberry Pan Biscuits
  • 1 cup baking mix
  • 2 Tbsp dry milk
  • 1 Tbsp sugar
  • 1⁄4 cup dried cranberries
  • 2 Tbsp vegetable oil (2 packets)
  • 2 Tbsp honey
  • 1⁄2 cup water

Put all the dry ingredients in a sandwich bag and seal tightly. Pack the oil and honey with it.

In camp:

Add in the water (cool temperature) in the bag, push out the air, seal tightly and knead the bag for 30 seconds or until the water is mixed in.

Heat a non-stick frypan or non-stick wide/shallow pot over a medium flame. Drizzle in half of the oil and heat up. Dump the batter in and spread out carefully. (You can use the bag to do this.) Lower the flame a bit and cook for 5 minutes. Drizzle the other half of oil over the top and carefully flip over. Cook for another 5 minutes.

When golden brown and smelling awesome, take off the stove. Drizzle the honey over and let soak in.

Serves 2.

If using a hot canister stove you may need to keep the flame at low and move the frypan above the heat – to avoid a burn in the center (where the flame is focused). If your stove can use one, a heat diffuser will prevent burns.
You can also make drop biscuits and proceed as above, this works best if you are using a smaller pan (under 7″).
Split the recipe in half for one person.