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Another option is to reheat the gravy on a portable stovetop or campfire grill. If you are using a stovetop, set it to medium heat and add the gravy to a pan. Stir occasionally until it is heated through. If you are using a grill, simply pour the gravy into a pan and place it over the grate. Heat until it is warmed through, then serve immediately.

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Bushcraft Breakfast - Biscuits & Sausage GravyIn the woods, cooking on a cast iron skillet and dutch oven, making a hearty American breakfast.Kent Survival C.

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When gravy starts to thicken, slowly add in the other two cups of milk. Cook over medium heat, stirring occasionally until it has thickened. Add in the seasonings and red pepper flakes if you want to give it a little kick! Cook for an additional five minutes. Serve over warm biscuits with a side of bacon and eggs.

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Add 1 1/2 cup milk and mix until combined. Form into a ball and flatten into a 1 inch thick rectangle, about 8 inches wide by 12 inches long. Cut into 24 squares. Place the biscuits into a large greased cast iron frying pan. Cover and place over the fire. In a separate cast iron pan, brown 2 lbs sausage.

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In the above picture, you can see that the biscuits are cooked all the way through. To add a bit of texture to them, I pan-fried them in a nonstick pan to toast the outsides. This took about five seconds on each side due to the full blast of heat. Here is our dishwasher.

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Open up one package of Pillsbury biscuits and set aside. Place your skillet onto the cooking stove and turn the stove on low heat. 6. Put about ½ cup of butter into the frying pan and let melt. This takes about (1) one minute. 7. Place the biscuits into the frying pan, by assembling them in a circular pattern.

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Make the biscuits: In a bowl, combine the flour, baking powder, and salt. Cut in the chilled, cubed butter until the mixture looks like coarse crumbs. Gradually add the milk while stirring until the dough comes together. Bake the biscuits: Pat the dough out on a floured surface to about 1-inch thickness.

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Stick-to-your-ribs Dutch oven Biscuits and Gravy, made easy by Cast Iron Pro, C. W. "Cee Dub" Welch.www.ceedubs.comFrom The Sporting Chef TV show on Sportsma.

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Step 1. Prepare your ingredients, heat source and equipment as directed. Step 2. Cook the sausage. You'll need to fully cook the sausage in a large skillet, as it cooks, break it up into crumbles. Step 3. Add the flour. Keep stirring the pot as you slowly add the all-purpose flour to the sausage.

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My husband taught me how to do this last weekend when we were camping. I was shocked at how simple this was and it was fun to learn. Now that I have learned how to cook biscuits out in the wild, I have now become outdoors cook whenever we go camping. I have added in the gravy recipe as well. Check out how I made this scrumptious breakfast item….

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Add the diced garlic and stir until it starts to brown then add the beef stock. Let it come to a boil. In a cup mix the water, corn starch, and gravy mix until smooth. Slowly pour the gravy slurry into the boiling stock. Stir until thickened and again boiling. Reduce to a simmer and let gently bubble for 5 minutes.

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1. Cook ground pork in a skillet over medium-high heat until cooked through and until desired level of doneness, about 8-15 minutes. 2. Stir in the butter until melted and absorbed by the pork, about 2 minutes. 3. Sprinkle on flour and stir to coat pork completely.