Bread Recipes

Vegetable Biscuit Bread

Vegetable Biscuit Bread
(For 12” Camp Oven and Bundt Pan)
1 cup butter (2 cubes)
1 cup bell pepper, chopped (can mix different colors)
1 cup onion, chopped
½ cup tomato, chopped
½ cup parmesan cheese, grated
½ cup cooked bacon, chopped (or 3 oz. bacon bits)
1 tbsp. chives, chopped fresh (or 1 tsp. dried chives)
3 cans refrigerated biscuits, quartered (10 biscuits per can)

1. Place 9 briquettes in a ring under inverted Camp Oven lid and melt the butter. Sauté onion, bell pepper and tomato until onion is tender. (About 2 minutes) Add Parmesan cheese, bacon and chives, mix well. Remove from heat, transfer mixture to a bowl and set aside.
2. Wipe inside of lid clean, place oven over the 9 briquettes. Place lid on oven and place and add 18 briquettes in an outer ring to preheat the oven to 375°F.
3. Cut biscuit dough into quarters, (120 pieces) and place in a large bowl. Add vegetable mixture into the large bowl and combine with dough pieces. Spoon mixture into Bundt pan and place inside preheated Camp Oven. Bake for 25 minutes, or until dough is golden brown.
4. Remove Bundt pan from oven and allow it to cool slightly before inverting onto a serving plate. Enjoy!!!

Use kitchen shears to cut biscuit dough into quarters, dipping blades in warm water as needed to keep dough from sticking to shears.

Webisode Index:
0:00 Intro
0:36 Opening
0:54 Pantry Box
1:15 Iron Selection
1:43 Coals & Butter
2:11 Sauté Vegetables
2:44 Bacon, Cheese & Chives
3:26 Oven Preheat
3:38 Biscuit Bits
4:05 Combine Ingredients
4:29 Fill Bundt Pan
4:50 Bake Bread
5:00 Lift Bundt Pan
5:10 Smell-A-Vision Time
5:25 Closing
5:44 Outro
6:20 Easy Artisan Bread Link

Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
Camp Chef

Cast Iron Roasted Coffee
WYO Buckin’ Beans

Furnace Creek Forge

King Arthur Flour
Pizza Dough Flour

Epidemic Sound

Original of the video here

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