You don’t need a full kitchen to bake fresh bread or biscuits — all you need is a Dutch oven, some hot coals, and a little know-how. Baking while camping feels like a backcountry superpower, and it’s easier than most people think.
Start with basic bread or biscuit recipes. Pre-mix your dry ingredients at home in a zip bag (flour, baking powder, salt, sugar), then just add water or milk when you’re ready to bake. Biscuit dough can also be made with powdered milk and oil — easy ingredients to carry. Place parchment paper inside your Dutch oven to prevent sticking and make cleanup fast.
The real trick is heat management. To mimic an oven, you need top and bottom heat. A common rule of thumb: place twice as many coals on the lid as under the base. For example, 8 on the bottom and 16 on top will bake at roughly 350°F. Rotate your Dutch oven every 10–15 minutes to avoid hot spots.
Dutch ovens also hold heat well, making them great for sweet treats like cinnamon rolls or fruit cobbler. Simply pour canned fruit into the base, top with biscuit mix or cake mix, and cover. In 25–35 minutes, you’ll have a warm dessert that’ll make your campsite smell like a bakery.
