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S/V Calypso
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Discussion Starter · #1 ·
Anyone have any luck making biscuits on board without an oven? If so, how did you accomplish it?

I thought a pressure cooker brought to temp and wrapped in a blanket might work.

-Chris
 

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██▓▓▒▒░&
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Bisquick, placed in cans secured to the exhaust manifold on the engine while it is running.

Or look up "pan breads", breads and biscuits baked in a cast iron pan on the stove top burners.
 

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Mermaid Hunter
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I have an oven but sometimes I make these on a small skillet over the grill.

2 cups all-purpose flour
1 teaspoon sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons butter, cubed
3/4 cup milk

Combine flour, sugar, baking powder and salt together. Cut butter into mixture with a couple of knives or a fork until it looks like cornmeal. Make a well in the dry mixture and slowly add milk. Knead dough with your fingers and add milk when necessary. Flour your counter and roll out the dough to about an inch. Cut with a biscuit cutter.

Butter a skillet and place biscuits in pan. Cover and place on your cooker at medium heat. Bake until done, about 10-15 minutes. If your grill is big enough you can use a Dutch oven.
 

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S/V Calypso
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Discussion Starter · #5 ·
I'm going to give that recipe a try on dry land before moving it to the boat. Practice makes perfect! Now just have to make some room for some marmalade in the cooler.
 

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Kynntana (Freedom 38)
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You could try some variation of chicken and dumplings though they won't actually be butterable like biscuits from an oven. I like them because they're not dry.
 

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Don't call me a "senior"!
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I use a cast iron aebleskiver pan on the stove top. I use pancake/waffle batter (basically like traditional aebleskivers), corn bread mix, and even scone batter once in a while. I have a Lodge one, but there are several brands out there. Lodge also makes cast iron bakeware in various shapes and sizes for the oven, but it would probably be a bit harder to heat one of them evenly on a stove top.
 

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I've heard great things about the Omnia Oven, designed to be used on the stovetop or BBQ. Haven't tried one yet, but its on my to-do.
 

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S/V Calypso
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Discussion Starter · #10 ·

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Many years ago in scouts we used a box lined with tinfoil turned upside down to sit on a baking sheet set on top of the heat source. You can get the temperature up to probably 400F. You can even make a solar oven from a pizza box and cook on deck but temp only gets to about 200F
 

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Anyone have good tasting and or different recipe using Whole Wheat flour for biscuits, I have a real aversion to white or overly processed flour and related products.
 

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islander bahama 24
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I like to sub half with buckwheat pancake mix and a couple teaspoons of honey
 

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Mermaid Hunter
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I like to sub half with buckwheat pancake mix and a couple teaspoons of honey
Pay attention to the ingredients of mixes. Most contain salt, sugar, and some kind of leavening like baking powder. You probably want to adjust those ingredients in your recipe.

It's easy to make your own mixes using your recipe of choice. Just mix the dry ingredients and store in a container until use (I like Lock'n'Lock). Measuring and mixing dry ingredients is prone to making a mess when things are bumpy.

You can dice the butter, cut it into your homemade mix, add milk and you are good to go.

Incidentally, I save a couple of empty and cleaned cans with both ends removed to use as biscuit cutters. Tomato paste or Thai curry are good sizes for us but you can certainly use a tuna fish can or soup can if you like bigger biscuits.
 

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Old as Dirt!
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We have been making BisQuicks (sic) on the stove top for years using Bisquck mix and a Presto pressure cooker (to use as an oven, remove the rubber seal). The Presto has a grating that sits on the bottom of the pot for steaming and baking and you can buy a small round "baking sheet" that fits the pot, or simply make one from several layers of aluminum foil using the bottom grating as a mold. The BisQuicks take about 15 minutes to bake and, particularly on fall and winter mornings, the heat from the pot is a welcome addition in the boat. For a real treat, add thin slices of cured ham to the BisQuicks before baking.

FWIW...

PS: Let the pot cool naturally, on the stove-top, to avoid warping.
 

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Anyone have good tasting and or different recipe using Whole Wheat flour for biscuits, I have a real aversion to white or overly processed flour and related products.
Try King Arthur's white whole wheat. It is lighter than regular whole wheat, but darker than All-purpose or bread flour yet gives you the marginal benefit of whole wheat. Also, you can restore the whole ness to white flour by including wheat germ and bran to your regular receipts. By using stabilized wheat germ you will get a much longer shelf life than with whole wheat. Remember, we started milling wheat to remove then germ as it goes rancid very quickly, in as quickly as a month, depending on storage. The food value differences in whole vs All purpose flour is very small and easily made up using stabilized germ and bran. But, never use bleached flour.
John
 

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On docs orders NO white bread, white flour products, white pasta, white rice, white potatoes, avoid most carbs and processed foods.
I have even found a Pizzeria making whole wheat pizza, its very good, better than regular pie. But alas its soon to be 50 miles away from me. Trader Joes sells whole wheat pizza dough, does anyone know if this can be made into biscuits.
 

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Mermaid Hunter
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On docs orders NO white bread, white flour products, white pasta, white rice, white potatoes, avoid most carbs and processed foods.
I have even found a Pizzeria making whole wheat pizza, its very good, better than regular pie. But alas its soon to be 50 miles away from me. Trader Joes sells whole wheat pizza dough, does anyone know if this can be made into biscuits.
Check carefully. Most whole wheat products are a mix of whole wheat and white flour.
 

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Administrator
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Check carefully. Most whole wheat products are a mix of whole wheat and white flour.

Idead! The USA FDA only makes you have 51% "whole" the rest can be white, refined or whatever! Most western countries have similar stupid rules, its just I know about this one.

we advise manufacturers to use the words "whole grain" in the name of a product only if the product contains more whole grain than refined grain (i.e., 51% or more of the grain is whole grain). We allow the use of the Whole Grain Stamp on products containing 8g or more of whole grain ingredients per serving – even if the product may contain more refined grain – because:
Government Guidance | The Whole Grains Council

No wonder we have a western world obesity epidemic where no matter how good you are at reading labels in the supermarket you are still being lied to! How the hell is a busy mother or father meant to shop properly for their family?
Heres an interesting article about the recent School Nutrition Association forum http://america.aljazeera.com/opinions/2014/8/school-lunches-healthfoodmichelleobamaschwan.html

And for 51% here is the stamp US food manufacturers can use:



What a bloody lie!
 
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