A Wilderness Brunch
Fill the dill griddle biscuits with the salmon-and-egg scramble for an excellent breakfast sandwich. / © Tina Rupp
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
Who says you can't have brunch and camp at the same time? Just because I have no electricity, running water or plumbing doesn't mean I'm not civilized. These dill-spiked griddle biscuits are delicious with smoked-salmon scrambled eggs. I'm not a huge fan of baking mixes, so I came up with my own version using self-rising flour, powdered milk and vegetable oil; it only needs water to bring it together. If you omit the dill and add more sugar and chocolate chunks, you can have sweet griddle scones, which make great s'mores. SEE RECIPE "