Cast-Iron Cinnamon Sugar Biscuit Donut Bites
Cut refrigerated biscuit dough into quarters and fry them in about half an inch of hot oil in a cast-iron skillet over a medium camp stove or grate-top fire. Cook in batches for 2 to 3 minutes, turning once, until deep golden and cooked through. Toss the bites in cinnamon sugar while hot. Total time is about 20 minutes.
These taste like cake donuts, and you only need three ingredients plus oil. Canned biscuit dough does the hard work. A skillet and a bowl of cinnamon sugar finish the job.
They cook fast, so keep everything within arm's reach before the oil heats up. Serve them warm with hot coffee or cocoa. They're best eaten within minutes of leaving the pan.
Cast-Iron Cinnamon Sugar Biscuit Donut Bites
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium flame (about 350°F oil)
- Pack weight
- 2 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- A few dishes
- Prep ahead
Ingredients
Gear you'll need
- 12-inch cast-iron skillet
- Camp stove or fire grate
- Tongs or slotted spoon
- Large bowl or zip-top bag
- Knife or kitchen scissors
- Paper towels or a plate
- Heatproof container with a lid for used oil
Steps
-
Mix cinnamon sugar
Stir the sugar and cinnamon together in a large bowl or zip-top bag. Set it within reach of the stove.
-
Cut the dough
Open the can and separate the biscuits. Cut each one into quarters with a clean knife or scissors, for 32 small pieces.
-
Heat the oil
Pour the oil into a 12-inch cast-iron skillet. Heat it over medium until a pinch of dough sizzles right away and floats. If it smokes, pull the skillet off the heat for a minute.
-
Fry in batches
Add 8 to 10 pieces, leaving space between them. Fry 2 to 3 minutes, turning once or twice, until deep golden brown all over.
-
Check the center
Break one bite open. The inside should be fluffy and fully cooked, with no wet or doughy streaks. If it is raw, lower the heat slightly and fry the next batch a bit longer.
-
Drain and toss
Lift the bites out with tongs and let them drip for a few seconds. Drop them into the cinnamon sugar and shake until coated.
-
Repeat and serve
Fry the remaining batches the same way. Serve warm while the sugar is still sticky.
Trail Notes
Mix the cinnamon sugar at home and carry it in a zip-top bag. Keep the biscuit dough in the cooler until you cook, and use it within a day or two of opening the cooler for the trip.
Never leave the skillet unattended, and keep kids and pets back. Use a stable, level surface and add dough pieces gently so the oil doesn't splash. Keep a lid nearby to smother a flare-up.
Over a fire, cook on a grate over steady coals rather than open flames. If the bites brown in under a minute, the oil is too hot. Move the skillet off the heat for a minute.
Let the oil cool completely, then pour it into a sealed container and pack it out. Never dump it on the ground or in a water source. Shake leftover cinnamon sugar into your trash bag, not the dirt.
Campers ask
Can I make donut bites at camp without a thermometer?
Yes. Drop in a small piece of dough. If it sizzles right away and floats, the oil is ready. If it browns in under a minute, the oil is too hot.
Why are my biscuit bites doughy in the middle?
The oil was likely too hot, so the outside browned before the inside cooked. Lower the heat, fry a little longer, and break one open to check.
Can I cook biscuit dough bites over a campfire?
Yes. Set the skillet on a grate over steady coals, not roaring flames. Coals give an even heat that is easier to control.
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