Biscuits & Gravy (Dutch Oven)

Breakfast

Ingredients 8 servings

Refrigerated Biscuit Dough (8-count cans) 2.0 package(s)

Breakfast Sausage, bulk (loose), prefrozen 1.0 pound(s)

All-Purpose Flour 0.5 cup(s)

Whole Milk 4.0 cup(s)

Salt 1.0 teaspoon(s)

Black Pepper 1.0 teaspoon(s)

Garlic Powder 0.5 teaspoon(s)

Crushed Red Pepper Flakes 0.5 teaspoon(s)

Hot Sauce (Bottle) 1.0 bottle(s)

Dietary Restrictions

Wheat / Gluten Dairy Pork

Recipe Instructions

PRE-TRIP PREP: Freeze bulk breakfast sausage in a zip-lock bag. Keep biscuit cans refrigerated/cold in cooler — best used Day 1–3 on longer trips before dough degrades.

ON THE RIVER: Prepare 21 briquettes (10 below, 11 on top). Grease Dutch oven. Place biscuits in a single layer; bake covered 15–18 minutes until golden and cooked through. GRAVY: While biscuits bake, crumble and brown sausage in a large skillet over camp stove. Do not drain fat. Sprinkle flour over sausage; stir 1–2 minutes. Slowly pour in milk, stirring constantly to avoid lumps. Cook 5–8 minutes until thickened. Season with salt, pepper, garlic powder, and red pepper flakes. Split biscuits and ladle gravy over the top. Serve with hot sauce.