If preparing biscuits on a camp stove, turn the flame as low as you possibly can without letting it go out. Check the biscuits frequently; if they seem to be cooking too quickly, turn off the burner and continue cooking on the cast iron surface, which will hold its heat for some time. Makes 8 biscuits.
- 1½ cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon coarse kosher salt
- 1/2 cup cold, unsalted butter plus more for cooking
- ¾ cup whole milk
Set a large cast iron skillet or griddle over low heat.
Measure flour, baking powder, and salt into a large bowl; whisk to combine.
Chop the butter into 1/4-inch pieces and toss them into the dry ingredients to coat with flour. Working quickly with your fingers or a pastry blender, rub or cut the butter into the flour until it resembles coarse meal.
Add milk and stir until a slightly sticky, shaggy dough forms; do not over-mix.
Add a tablespoon or two of butter or bacon grease to the preheated skillet/griddle.
Using a 1/4-cup scoop or measuring cup, transfer 8 evenly-sized mounds of the dough to the hot surface. Butter the bottom of a flat measuring cup and gently flatten the biscuits.
Cook the biscuits over low heat until steam begins to rise from their tops and the cooked side turns golden brown, about 8 to 10 minutes. Flip the biscuits over and continue cooking for an additional 8 to 10 minutes until the remaining side turns golden brown and the biscuits are cooked through.