Dutch-Oven Biscuits with Peppery Sausage Gravy
Biscuits baked in a Dutch oven pair with a straightforward sausage gravy. The combination works over a campfire or on an RV stovetop and oven, and it uses ingredients that are easy to pack.
Ingredients (serves 4–6)
For the biscuits: 2 cups self-rising flour or biscuit mix, 2/3–3/4 cup milk or buttermilk, 2–3 tablespoons cold butter or shortening. For the gravy: 1/2 pound breakfast sausage, 2–3 tablespoons flour, 2 cups milk, salt, and plenty of black pepper.
Biscuits
Mix the flour and milk (and butter if using) into a soft dough. Pat or drop into a greased Dutch oven. Cover and bake over medium campfire coals with additional coals on the lid, or in a 425°F oven, for 15–20 minutes until golden. Keep warm.
Sausage Gravy
In a skillet, cook the sausage, breaking it up, to 160°F for pork or beef sausage (165°F for poultry sausage), checked with a food thermometer. Sprinkle with flour and stir for 1 minute. Gradually whisk in the milk. Simmer, stirring, until thickened. Season generously with black pepper and salt to taste. Serve the gravy over the warm biscuits. USDA guidance
Self-rising flour or biscuit mix keeps the biscuits simple for camping. The gravy can be made while the biscuits bake. Leftover biscuits reheat well the next morning.
Planning future RV meals and outings around the lake? The Resort at Barren River Lake is under construction and is not open yet. Our RV-sites-only resort is across the road from the lake, with no cabins now or planned and no direct lake access from the property. Join the waiting list for opening updates, then explore the area for ideas to include in your trip.
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