Total time: 30 minutes
Servings: Makes 6 biscuits
Note: The dry ingredients can be combined ahead of time and stored in a plastic bag. Use green sticks at least one-fourth-inch thick and 3 feet long, or similar-sized bare wooden dowels that are free of paint or stain and have been soaked in water for 30 minutes to prevent burning.
1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Heaping 1/4 teaspoon salt
2 tablespoons bacon fat, butter or shortening
1/3 cup buttermilk
1. Prepare coals in a fire pit or grill. The coals will be ready when they have all caught fire and are glowing a rich red.
2. While the coals are heating, mix the flour, baking powder, baking soda and salt in a medium bowl. With a fork, cut in the bacon fat until the mixture resembles small peas. Stir in the buttermilk until thoroughly combined, and knead for 1 minute.
3. Using floured hands, divide the dough into six pieces. Mound dough over the tip of each of six sturdy sticks, and spread the dough over the tip (resembling a cattail), so that it is about 4 to 5 inches in length and 1-inch in diameter.
4. When the coals are glowing red, spread them in the pit or grill. Place the prepared sticks 4 to 5 inches over a hot fire, turning for even cooking, and cooking until the outside of each biscuit turns golden-brown and the inside is fluffy, 8 to 10 minutes. The biscuits should slide easily off the sticks when done. If the outside is browning too quickly, move the stick a little farther from the heat; if the biscuits are taking too long to cook, move them a little closer. Serve with butter, maple syrup, jam or honey.
Each serving: 120 calories; 3 grams protein; 17 grams carbohydrates; 1 gram fiber; 5 grams fat; 2 grams saturated fat; 5 mg. cholesterol; 252 mg. sodium.Copyright © 2015, Los Angeles Times