There’s nothin’ that makes a morning by the fire better than a plate of Bubba’s Campfire Biscuits and Gravy. The smell of sausage sizzlin’, the gravy bubblin’, and the biscuits turnin’ golden under the lid of a Dutch oven — now that’s the smell of home, even when you’re miles from it.
This one’s hearty enough for a hard-workin’ ranch hand, and easy enough for anyone who knows how to build a fire and handle a skillet.
🥓 Ingredients
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup (1 stick) cold butter, cut into chunks
- Âľ cup milk (add a splash more if needed)
Or just grab a can of refrigerated biscuits if you’re campin’ light — Bubba won’t tell a soul.
For the Gravy:
- 1 pound breakfast sausage (pork or turkey)
- ÂĽ cup all-purpose flour
- 3 cups whole milk
- ½ teaspoon black pepper
- Salt to taste
- Optional: a pinch of red pepper flakes or garlic powder for a kick
🔥 Directions
Step 1: Build the Fire
Start yourself a campfire and let it burn down to a good bed of hot coals. You’ll want steady heat for biscuit bakin’ and gravy makin’.
Step 2: Cook the Biscuits
If you’re makin’ biscuits from scratch:
- In a bowl, mix flour, baking powder, and salt.
- Cut in the butter till the dough looks crumbly.
- Stir in milk just until it comes together — don’t overmix, or your biscuits will be tough as saddle leather.
- Drop spoonfuls of dough into a greased Dutch oven, cover it with the lid, and place over coals. Pile a few hot coals on top of the lid for even bakin’.
- Bake for 15–20 minutes, till golden brown and fluffy.
If you’re usin’ canned biscuits:
Pop those bad boys into a cast iron skillet, cover with foil, and set near the coals. Turn often so they bake evenly for about 10–12 minutes.
Step 3: Make the Sausage Gravy
While them biscuits are bakin’, grab your skillet and toss in the sausage. Cook till browned and crumbly, smellin’ good enough to make the dog sit up and pay attention.
Sprinkle the flour right over the sausage and stir for about a minute till it soaks up that grease.
Pour in the milk slowly, stirrin’ the whole time, and keep it over the fire till it thickens up into a creamy gravy. Add salt and pepper to taste.
Bubba’s Tip: “If it gets too thick, splash in a bit more milk. If it’s too thin, let it bubble a minute longer. Just like life — patience makes it better.”
Step 4: Serve Bubba-Style
Split them biscuits open and pour that gravy right over the top till you can’t see the plate anymore.
Serve with a cup of cowboy coffee and a grin.
🪵 Bubba’s Tips
- A Dutch oven lid makes a great flat griddle for bakin’ biscuits on the fly.
- Add some shredded cheese or chopped bacon to your gravy for extra richness.
- Always taste before servin’ — a good gravy needs a Bubba-approved balance of salt and pepper.
❤️ Bubba’s Final Word
“Now that’s the kinda breakfast that’ll stick to your ribs and keep you smilin’ till sundown. Simple food, hot fire, and good company — that’s all a man really needs.”