Camp Baking

When to use this

On your second or third night when you've settled into the camp routine and have time to tend the coals.

• A memorable campfire dessert or breakfast treat
• Using a Dutch oven you already brought for chili or stew
• Impressing people who said you can't bake at a campsite

See it done

What you need

• A 10–12 inch Dutch oven with a lid that has a lip for holding coals
• Charcoal briquettes (16–20 for a 10-inch oven) or a mature wood fire with good coals
• Biscuit mix (Bisquick) or cornbread mix — water-activated, no eggs required
• A lid lifter or pliers for moving the Dutch oven
• Parchment paper (optional, prevents sticking without much cleanup)

Step by step

1. 1.Build or let the fire burn down to a thick coal bed. Charcoal briquettes are more predictable than wood coals — use them if available.
2. 2.For a 10-inch Dutch oven at ~350°F: place 7 coals under the oven, 11 coals on the lid. The 25% bottom / 75% top ratio prevents scorching.
3. 3.Line the oven with parchment or grease lightly with oil. Add biscuit or cornbread batter (mix at home, add water at camp).
4. 4.Put the lid on and set the oven on the bottom coals. Place remaining coals on top of the lid.
5. 5.Rotate the oven 90° every 10 minutes to prevent hot spots. Lift the lid to check at 20 minutes without letting it drop ash into the food.
6. 6.Done when a toothpick or stick inserted in the center comes out clean — about 25–35 minutes for biscuits, 30–40 for cornbread.

Pro tips

• Replace bottom coals halfway through if they're turning white (spent). Have 6–8 spare briquettes warming near the fire.
• Cinnamon rolls from a can work exactly like biscuit dough — one of the most crowd-pleasing camp breakfasts possible.

Common mistakes

• Too many bottom coals. Scorching from below is the most common Dutch oven mistake. Use the 25/75 rule.
• Peeking before 20 minutes. Every lid lift loses heat and adds 3–5 minutes to the bake.

Analog companion

Prefer the full landing page first? See the 3-day camp meal planner.

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