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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Cooked outdoors, on a grill. Originally intended as a breakfast dish for campers. Adapted from The Master Chef's Outdoor Grill Cookbook. Ingredients:
1/4 cup biscuit mix |
1/4 cup shredded coconut |
3 tablespoons sugar |
3 tablespoons grated lemon zest |
1/2 teaspoon nutmeg |
1 1/2 cups biscuit mix |
1/3 cup sugar |
1 egg, beaten well |
1/4 cup milk |
Directions:
1. Heat grill.
2. Thoroughly grease the bottom of a Dutch oven, or a heavy 10 skillet with a lid.
3. Line with several layers of waxed paper or parchment. Grease again.
4. Set cover of the pan at the edge of the grill to heat.
5. Combine topping mix ingredients and set aside.
6. Stir biscuit mix and sugar together.
7. Add egg and milk.
8. Beat until smooth.
9. Place in skillet.
10. Sprinkle topping over batter.
11. Cover and cook over LOW heat at edge of grill, 15-20 minutes, or until tester comes out clean.
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