|
|
COMMUNITY
Ask GORP
Making Biscuits at Altitude
Robert's Question:
Do you have a simple biscuit recipe for cooking at altitude?
— Robert Hearn Former Food Expert, Dorcas Miller's Answer:
I live near sea level—all the better for sea kayaking, but not a place to test high-altitude recipes. My all-purpose food reference, the 1975 edition of Joy of Cooking, says that baking powder biscuits should require no adjustment of leavening at altitude. The makers of Betty Crocker Bisquick agree. You might, however, need to cook the biscuits a little longer.
Biscuit Mix
(makes 6 biscuits)
This mix can be used for biscuits and—with slight variations—for pancakes (more water), pie dough (more shortening), coffee cake (add cinnamon, sugar, and raisins), and dumplings (spoon into a pot of boiling stew). For biscuits with an attitude, add 1/3 cup grated cheddar cheese when you add the water.
At home, combine:
 1 cup unbleached white flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
1/3 cup instant powdered milk
Cut the shortening into the dry ingredients and put mix into a plastic bag.
On trail, add:
1/3 cup water (or slightly more) per 1 cup Biscuit Mix
Bake at high heat (at home, the temperature would be 450 degrees) for 10 minutes or until done.
—This recipe is from my book, Good Food for Camp and Trail.
Ask Dorcas a Question
Previous Expert AnswersReturn to  Top
|
|
Top Trips
Road Trip Guides
National Park Guides
Hiking Guides
Today's Gear Guy
Gear Guides
[from Outside magazine]
|
advertisement
Sign up for our Travel Deals Newsletter
|
