CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2003-11-15
Serves: 7-8
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- Frozen bisquet roll from grocery store.
- garlic powder to taste
- butter melted
- one aluminum bundt pan
Instructions
Pre-heat 12" Dutch Oven to about 350' More Coals on top than bottom. Partcially thaw bisquet dough. Cut each roll into two pieces. Mix butter and garlic powder to taste. (not to much garlic). Dip each half of bisquet into the butter and garlic. Drop at random into bundt pan to fill about half full. Let raise for about 30 minutes. Place bundt pan in preheated dutch oven and bake about 20 minutes or until golden brown on top. Also can replace garlic with cinnamin to make cinnamin pull aparts
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