Camp cooking rewards the little decisions—how hot the coals are, when you preheat, and whether you keep breakfast to one pan. Get your cast iron going until a flick of water sizzles off, and you’re set up for Skillet Ham, Cheese & Green Chile Breakfast Biscuits: drop biscuits that rise high with browned, crisp edges where the dough meets the metal.
As soon as the batter hits the skillet, the campsite starts smelling like something between a diner and a desert road trip. Ham warms through without drying out, cheddar melts into sharp pockets, and green chiles bring a mild, earthy heat that plays well first thing in the morning.
They’re a solid option when you want a hearty, protein-forward breakfast without juggling a bunch of pans or fussy prep. Bake, scoop, and eat right from the skillet; then give it a quick scrape and wipe while the coffee’s still hot. Pass hot sauce or salsa if you packed it, but they hold their own with nothing more than butter.
Skillet Ham, Cheese & Green Chile Breakfast Biscuits
Equipment
- Cast iron skillet
- Mixing bowl
- Spoon
Ingredients
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 2 tbsp butter cold, diced
- 1/2 cup shredded cheddar
- 1/4 cup diced ham
- 1/4 cup diced green chiles drained
- 1/2 cup buttermilk
Instructions
- In bowl, mix flour, baking powder, salt, and baking soda.
- Cut in butter until mixture is crumbly. Stir in cheese, ham, and green chiles.
- Add buttermilk and mix until just combined.
- Heat skillet over coals. Drop spoonfuls of batter into hot skillet.
- Cover loosely with foil and bake 18-20 minutes, until golden and puffed.
- Serve hot.