Dutch Oven Biscuits in High Country, with a side of Pie

Ingredients (all measurements approximate – recipe is forgiving)

• 1.5 cups Ute flour
• 1/3 stick European unsalted butter
• 1/2 cup milk
• 1 tsp salt
• 2 tsp baking powder (but if you accidentally left that at home in Denver, 1.5 tsp baking soda will do instead; just get them cooking more quickly after mix is made)

Directions

Find a high country, secluded camping spot with a stone fire ring.  Build fire (conditions permitting: freezing cold and low fire danger in the low oxygen setting of 8,500 feet will do very nicely).  Heat dutch oven slowly by placing it progressively nearer to the fire.

Meanwhile, mix all ingredients (if using baking soda, do this close to cooking time).   When dutch over is quite hot, scoop out small amounts of biscuit mix into dutch oven, leaving the center open to reheat the last yummy pie (apple) that you got from Gifford House in Capitol Reef National Park.  For two people, ensure you have an odd number of biscuits, so you can give into temptation and reach in and try one biscuit before dinner.

Serve biscuits with a delicious pasta dinner (a sauce made from some turkey gravy, cream cheese, and those natural hot dogs that were way too spicy to eat as they are, make a great accompaniment; or chef’s choice) and finish with pie.