Cast-Iron Sausage and Cheddar Biscuit Bombs
Brown 8 ounces of breakfast sausage in a 12-inch cast-iron skillet over medium coals or a medium-low camp stove burner (about 8 minutes, to 160°F). Wrap spoonfuls of sausage and cheddar in flattened refrigerated biscuits, then pan-cook them in a little oil under a lid, 5 minutes per side, until deep golden and cooked through. Total time is about 45 minutes, and it makes 8 bombs.
Three ingredients, one skillet, and a breakfast you can eat with one hand while you break camp. Canned biscuit dough does the hard work. The sausage fat and cheese melt inside and stay hot for a while.
The trick is gentle heat. Too hot and the outside burns before the middle sets. Go medium-low, use a lid, and flip once. You'll have golden, crisp-edged pockets that smell like a diner.
Cast-Iron Sausage and Cheddar Biscuit Bombs
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium-low coals or medium-low flame
- Pack weight
- 2 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- A few dishes
- Prep ahead
Ingredients
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Gear you'll need
- 12-inch cast-iron skillet with lid (or foil)
- Spatula
- Tongs
- Mixing bowl or plate
- Paper towels
- Cutting board or clean flat surface
- Instant-read thermometer
- Heat-safe gloves
Steps
-
Brown the sausage
Heat the dry skillet over medium heat. Add the sausage and break it into small crumbles with a spatula. Cook 7 to 9 minutes, stirring, until no pink remains and it reaches 160°F.
-
Drain and cool
Spoon the sausage into a bowl or onto a plate, leaving the grease behind. Let it cool for 5 minutes so it won't melt the dough. Wipe the skillet with a paper towel and move it to medium-low heat.
-
Flatten the biscuits
Separate the 8 biscuits. Press each into a round about 4 inches wide, like a small tortilla. Keep the dough as cold as you can while you work.
-
Fill and seal
Put about 1½ tablespoons of sausage and 1 tablespoon of cheese in the middle of each round. Pull the edges up over the filling and pinch the seam tightly shut. Roll gently into a ball.
-
Start the first side
Add the oil to the skillet and tilt to coat it. Place 4 bombs seam-side down, spaced apart. Cover with a lid or foil and cook 5 minutes, until the bottoms are golden brown.
-
Flip and finish
Flip each bomb with tongs. Cover and cook another 5 to 6 minutes, until deep golden all over. Press the side of one bomb and it should feel firm, not doughy.
-
Check for doneness
Tear one bomb open. The dough should be set and fluffy, with no wet or raw streaks. If it's gummy, return the batch to the skillet for 2 more minutes with the lid on.
-
Cook the second batch
Move the first batch to a plate and tent with foil. Cook the remaining 4 bombs the same way, adding a splash of oil only if the pan is dry. Let everything rest 3 minutes before eating, since the filling is hot.
Trail Notes
Cook and crumble the sausage at home, cool it fast, and freeze it flat in a zip bag. It thaws in the cooler and you skip the first step at camp. Keep the biscuit dough cold until you use it.
Raw sausage and biscuit dough both need to stay at 40°F or below. Keep them in the coldest part of the cooler. Wash your hands and any tools after touching raw sausage, and use a separate bowl for the cooked meat.
Pepper jack or a Colby blend works the same way as the cheddar. Use the same amount. Mild or spicy sausage both work.
Pour leftover sausage grease into a sealable jar or can and pack it out. Don't dump it on the ground or in the fire. Scrape the skillet with a paper towel and strain any wash water before scattering it.
Round out your camp day
Picked to work with the same kit as this recipe.
LunchCast-Iron Crispy Gnocchi with Smoked Sausage and Spinach
DinnerCampfire Sticky Honey-Garlic Chicken Drumsticks with Charred Scallions
Snack or treatCampfire Cheddar Jalapeño Stuffed Mini Sweet PeppersMore one-burner camping meals →Planning a trip? Get the free 3-day meal plan →
Campers ask
How do I keep biscuit dough from burning on the bottom at a campsite?
Use medium-low heat, keep the lid on, and cook in a lightly oiled cast-iron skillet. If the bottoms darken too fast, lift the skillet off the coals or turn the burner down.
Can I make these in a Dutch oven instead?
Yes. Bake them in a lightly oiled 12-inch Dutch oven with coals on top and bottom for about 15 to 20 minutes. Check them early since the lid traps heat.
How do I know the dough is cooked through?
Look for a deep golden outside and a firm feel. Tear one open to check for raw streaks, or use a thermometer and look for about 190°F in the dough.
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