Total Weight: 1 pound 3 ounces
Weight per Serving: about 3 ounces
Required Equipment on the Trail:
2 cups instant cornmeal
2 tablespoons dried minced onion
1 teaspoon baking powder
1 tablespoon garlic powder
1/4 cup bacon bits
1/2 teaspoon salt
1 cup grated Parmesan cheese
1/4 cup whole egg powder
1/4 cup vegetable oil
2 1/4 cups water, added on the trail
Preparation at Home:
1. Combine cornmeal, dried onion, baking powder, garlic powder, bacon bits, salt, Parmesan, and egg powder in a gallon-size heavy-duty ziplock bag.
2. Carry oil separately.
Preparation on the Trail:
1. Add 21/4 cups water to cornmeal bag and knead into a uniform dough.
2. While the oil is heating in the pan, roll dough into golf ballsize balls and flatten between palms.
3. Fry biscuits until they are golden brown on each side.
Curt “The Titanium Chef” White, Forks, Washington, The Scouts’ Backpacking Cookbook