This recipe has become one of our favorites. It is super easy to make and has only 4 ingredients. From start to finish, you can have it on the camp table in just over an hour. It serves about 8 with each serving size being about 3 ounces or 1/3 of a cup. My family of 4 can easily demolish the whole batch!
These are so good you just can’t stop eating them. The bits of dough are covered in yummy caramel and the pecans add flavor and crunch. Be warned; however, these are a sugar rush and should be served with a well rounded breakfast that includes other items likes eggs, sausage or bacon, potatoes, etc. to help balance out the sugar load. They go well with milk, coffee or tea.
If you’re going to line your Dutch oven, I highly recommend using heavy duty foil. These are so sticky and gooey that the parchment liners just don’t hold up and end up tearing as you pull out the sticky bits.
24 ounces of refrigerator biscuit dough. (Container size varies depending on what brand and type you buy. I choose a hearty biscuit style rather than a more “delicate” style like croissants or crescent rolls.)
1 cup (2 standard sticks) butter
2 cups dark brown sugar
1 cup chopped pecans
12-inch camp Dutch oven, cutting board, knife, 1 cup measuring cup, and something to stir with.
Start 25 briquettes. In the 20 minutes or so that it will take these to be ready, you can pretty much get all the other prep work done. It goes faster if you have helpers.
Line your Dutch oven (optional). I use the wide heavy-duty foil.
Remove the biscuit dough from the containers and quarter each biscuit.
Once the coals are ready, warm the Dutch oven for a few minutes on all the coals.
In the pre-heated Dutch oven, melt the butter then stir in the brown sugar until well blended and it forms a nice smooth caramel sauce. If you don’t mix it well, then the brown sugar can be a little gritty.
Add the chopped pecans, mixing and coating them with the caramel sauce.
Add the dough bits and stir until all the pieces are coated with the caramel sauce.
Seat the lid and transfer 17 coals up to the lid, leaving 8 coals underneath. Bake 35 to 45 minutes or until biscuits are light golden brown, refreshing the coals as needed.