The first time I made these was on a 4 wheeling trip. I rarely miss a chance to show off if I can. Prepped and cooked on an ample chunk of dead tree I might add.
Ingredients used.
Prepping the dry.
A big mess that smells amazing.
Broken into quarters, and finishing up.
Ready to eat.
We’d go on to make the recipe again, for the column we wrote for WTA’s magazine (Washington Trail Association).
Pizza Biscuits
Pack in a gallon plastic bag:
1 cup all-purpose flour
3 Tbsp dry milk
1 Tbsp Italian herb blend
1 tsp baking powder
½ tsp dried garlic
½ tsp ground black pepper
¼ tsp salt
Also take:
1 package shelf stable pepperoni
2 ounces string cheese (2 sticks)
2 Tbsp vegetable oil, in leak proof bottle, or 2 packets
1 packet of pizza sauce (Boboli brand for example)
Directions:
Open up the bag and fold over making a “bowl”. Dice up the cheese and add it and half the pepperoni to the bag along with 1/2 cup cool water, stir till mixed.
Heat a non-stick frying pan or shallow/wide pot over a medium flame, add half the oil and drop in small biscuit size of dough, flatten a bit and let cook till golden, flip over and cook till golden as well, lowering the stove’s flame if cooking too fast.
Set aside and repeat with the remaining dough and oil.
Serve with the pizza sauce for dipping.
Makes about 6 biscuits, enough for 2 to 3.
Notes:
The shelf stable pepperoni is found often with deli meat in grocery stores refrigerated but doesn’t need to be kept cold until opened – it is noted on the label, Hormel is most common for brands. It comes with two separate inner packets, you need just one. Or look for Hormel’s Mini Pepperoni slices (also shelf stable) and use half of the 5 ounce bag. See above at the top about sourcing more natural versions if desired.