Being on the road means there are unique challenges when it comes to preparing food. Sure, you might have a fully functional kitchen if you choose to build your rig out, but you might also have to rely on campfires or camp stoves.
One of the most versatile options for those of us who don’t have an oven (or even those who do) is a dutch oven, so along with building my van, I’ve been experimenting with using my dutch oven for a variety of recipes. Here is one for dutch oven biscuits and gravy and a bonus – it can be done as a one pot meal!
Cook the biscuits
Place a slab (about 1-2 Tbsp) of butter in the bottom of your warmed dutch oven and let it melt. Once melted, place your shaped biscuits in the dutch oven, about 1 inch apart if possible. Place the lid on and let them cook for about 6 minutes over medium-low heat. The bottoms should be golden brown. Flip them over and repeat. Add more butter if needed. After 6 minutes, remove them from the pan.
Cook the Sausage
Leaving any left over butter, place your sausage patties in the dutch oven over medium heat. My favorite sausage is actually the Great Value Spicy Sausage Patties, but you can use whatever sausage patties you’d like. Cook per the instructions or until your desired doneness. I like my sausage on the crispier side to add texture. Set aside.
Make the gravy
Over medium heat, add oil to the pan if necessary. You’ll need about 2 Tbsp of oil in the dutch oven, so if there isn’t enough grease left over from the sausage, you may need to add some. Next, add about 1 Tbsp of flour and stir together into a paste. This is your roux. Add salt and pepper to taste. Stir to combine and brown slightly. Now slowly whisk in 2 cups cold milk, making sure to get the sides and break up any lumps. Add salt and pepper to taste. Turn heat down to medium-low and cook until incorporated and slightly thickened.
Assemble your completed “dutch oven biscuits and gravy”
Place your sausage on your plate, top with halved biscuits, and top with gravy. Time to eat!
One Pot Dutch Oven Biscuits and Gravy
Description
This super tasty one pot dish can be made on the campfire, camp stove, or range top using a Dutch oven – no oven required!
Ingredients
2 Tbsp butter
1, 6oz package of Pillsbury Flaky Layers Buttermilk Biscuits
4 Great Value Spicy Sausage patties, frozen
1 Tbsp oil (optional)
2 Tbsp flour
2 C cold milk
salt
pepper
Instructions
- Warm dutch oven over medium-low heat.
- Place half the butter into the dutch oven and melt.
- Place biscuits in dutch oven and put lid on. Cook for 6 minutes, or until golden brown.
- Add other half of butter to dutch oven, flip biscuits. Replace lid and cook another 6 minutes.
- Set aside. Turn heat to medium.
- Add sausage to dutch oven, cook 5 minutes each side or until desired doneness.
- Add 1 Tbsp oil to pan and heat. (optional)
- Add 2 Tbps flour to pan. Combine into a paste. Season with salt and pepper, then cook until bubbly and slightly browned.
- Slowly whisk in milk, making sure to scrape sides and break up any clumps. Season with salt and pepper to taste.
- Turn heat to medium-low and stir until slightly thickened or desire consistency. Remove from heat.
- Divide sausage between plates. Place two biscuits spread in half on top. Top with gravy.
- Eat!
Notes
If you like a thinner gravy, you can use up to 4 C of milk. With more liquid, you’ll need to bring to a boil and then simmer until your desired thickness, stirring occasionally. This may take longer, but will no doubt be just as delicious!
Make sure not to turn the heat up higher than medium-low when cooking your biscuits. If the heat is too high, they will burn before being cooked all the way through.
Ingredients
The 5 oz can of biscuits are small biscuits. You can substitute one large biscuit in place of two small biscuits. I use spicy sausage and I prefer patties, but you can use whatever sausage you’d like. You can even make true sausage gravy with sausage crumbles. I haven’t tried this with sweet or Maple varieties.
Equipment
I have made this recipe in a 5 quart cast iron dutch oven and also a cast iron skillet. The lid of the dutch oven is required to thouroughly cook the dough of the biscuits without burning the tops and bottoms. If you use a skillet with a lid, you made need to adjust heat and cook times to accommodate for the smaller internal area of the pan.
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