Campfire or Oven
Fall is the season that starts to usher in those cool mornings where there is nothing like a warm coffee cake to enjoy with your cup of joe or favorite tea for the perfect morning boost, or even a lazy weekend morning.
Love this easy coffee cake because you can use home-made biscuits for a quick bake and delicious coffee cake.
This recipe reminds me of what pioneer cooks made in their cast iron skillet over a hot campfire, which is where it gets its inspiring name.
Delight yourself in this breakfast or brunch treat loaded with warm fluffy biscuits drenched in butter, brown sugar, cinnamon, and pecans.
Notably: you can 86 the pecans and use a crumb topping or just enjoy it with a brown sugar glaze. The recipe is super easy and simple and you can whip it up in no time.
The recipe hails from my aunt which she gave to me in a family recipe book that was created for me as a bridal shower gift, a recipe that I still use after 28 years.
Hands down, it’s simple and delicious with just three ingredients (self-rising flour, butter, and buttermilk) which makes pulling it together quick.
Making biscuits use to be a challenge for me as I could never get them to be moist and fluffy. Seems I always over worked the dough as well as, over baking them resembling hockey pucks instead of glorious wishful delights. Ugh.
If you don’t have self-rising flour on hand, no problem! You can make your own with this formula:
1 cup of self-rising flour:
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
A few secrets I learned in making great biscuits:
- Treat the dough gently and roll it out to ½” thickness, being careful not to over work the dough.
- Let the baking powder do its work here in allowing them to rise and be light and fluffy.
- Butter is key here in making these tastes so good. Use cold butter in the dough and right before and after baking, brushing on the melted version guarantees a stellar biscuit rich in flavor!