Angel Biscuits - Three Variations for Your Hungry Campers

Angel Biscuits are versatile and so much more than just a biscuit.  They are really a hybrid of a biscuit and a yeast roll.  The dough can be made ahead of time and frozen for cooking later.  This makes for easy breakfast with company or camping trip.

I have been playing with this recipe to make some additional options.  Biscuits are great, but why stop there?  I've mentioned these biscuits before on my blog, but this post will give you more information on how to make some additional variations for your hungry campers or family.

First, start with your dough.  There are several variations of this basic dough.  Sometimes it is called Angel Biscuits.  Others call it Brides Biscuits.  This recipe is exactly like the one that I use, except my recipe calls for 3 tablespoons of sugar instead of 1.  You can make the call here.  The result will be a springy, soft biscuit.

Bride's Biscuit dough is soft and springy.  Don't over mix or add too much flour.  

Once you have made your dough, divide it into 3 equal parts if you are going to make a variety of biscuit options.  I typically do:

1.  One pan of plain biscuits from 1/3 of the dough.  This is one 9-inch cake pan of biscuits.
2.  Two pans of pigs in a blanket from 1/3 of the dough.  This will fill 2 9-inch cake pans.
3.  One pan of cinnamon rolls from the last 1/3 of the dough.  This will fill a 9-inch cake pan with 8 cinnamon rolls.

Dividing into sections allows you to make 3 variations from one dough.
In addition to the actual biscuit dough, you will need the following ingredients to make your three variations:

  • cocktail sausages
  • brown sugar
  • butter
  • cinnamon
  • cream cheese
  • milk
  • powdered sugar
  • vanilla

I like to use these T-fal Gold 9" Round Cake Pan, Nonstick.  These came from Walmart and are nice and heavy for use inside of my Dutch Oven.  Also, they don't have a lip so they slide in easily into the Dutch  Oven.  Finally, I listened to a recent podcast episode of Splendid Table that recommends this gold colored cookware for even cooking.  I do think it makes a difference.

Grease each of your pans with non-stick spray or oil or choice before getting started.  Even if the pan is non-stick, I still like to do this.  Since this recipe calls for shortening, I use shortening sticks.  I take the paper from the stick of shortening and grease my pan.

For your first third of the dough to make plain biscuits, roll out your dough approximately 1 inch thick.  Cut into the size rounds you like.  I used 2 to 2 1/2 inch cutters for this.  I end up with about 8 to 9 biscuits typically.

Plain biscuits are easy.  You can use the entire batch of biscuits for this option if you prefer.   These biscuits could be used in place of dinner rolls with soups and salads. 
Next move on to your pigs in a blanket.  Roll out your dough to about 1/4 to 1/2 inch thick.  You are going to wrap your biscuits pieces around cocktail sausages.  You want to create an even amount of dough to sausage ratio so there is enough of each.  Cut your dough into little squares approximately 2 inches square.  You can always stretch the dough around.  Place the pigs in a blanket into your greased pan seam side down.  Continue this until you fill 2 cake pans.

Roll the dough into a thin rectangle and cut into 2 inch squares to wrap around the sausages.

Biscuit pieces should evenly wrap around the sausage.

You will end up with about 15 per pan.  
Last, make the filling for your cinnamon rolls.  Mix 4 tablespoons of softened butter with 4 tablespoons of brown sugar and 2 tsps of cinnamon with a pinch of salt.  Spread onto the rolled out rectangle of biscuit dough.  Roll into a jelly roll.  Cut in half.  Then cut each half in half and then in half again.  This is to create 8 equal pieces.  Place each piece into your last greased pan.

Roll out into a rectangle to make a cinnamon roll.

Spread the cinnamon filling over the dough.

Roll jelly roll style.

Place evenly into your greased pan.

Cover each pan with aluminum foil that has been labeled for each appropriate pan.  Also, list that your biscuits should cook for 10 to 12 minutes at 450.  I do find that I have to adjust this slightly in my Dutch oven.  So, check your timer after 12 minutes.  I cooked for 17 minutes last time and had the perfect time.  I use a Dutch Oven app that tells me how many coals to place over and under my oven to reach a certain temperature based on the size of the container.

Label each pan for cooking right on the aluminum foil.
You can freeze each pan of biscuits until you are ready to cook them.  Thaw in your cooler overnight or in your fridge at home until you are ready to use them.  This is truly the perfect way to have an easy breakfast at home or a tasty breakfast at your campsite.

Four pans of breakfast bread from one batch of dough.  We usually enjoy some while camping and others at home on busy weekends.

I use a dutch oven to cook in at our campsite.
What is a favorite breakfast that you have at your campsite?  Our family eats a variety of things while camping, but this has become something that we enjoy.  With a side of fruit and eggs, it is the perfect start to the day.  I usually enjoy my coffee while waiting for everything to cook.  Campsite breakfasts are the best.  Especially when you are half way to being done when you get to your campsite.  That is why I like having something prepped ahead of time.

Happy camping and have a great week!

Directions for Cinnamon Filling and Cream Cheese Icing

Cinnamon Roll Filling

4 tbsp of softened butter
4 tbsp of brown sugar
2 tsp of cinnamon

Mix well and spread over the rolled rectangle of dough.  Roll jelly-roll style and cut into 8 equal parts.  Carefully lift and place into the greased pan.  Label and cover with foil.

Cream Cheese Icing

2 ounces of cream cheese
4 tbsp of powdered sugar
1 tsp of vanilla
1 tbsp of milk or cream
pinch of salt

Mix all ingredients well and store in a Ziploc bag.  Snip the end to squeeze icing over the cooked cinnamon rolls.  Adjust the powdered sugar or milk as needed to make a thicker or thinner icing.