Yesterday, my son and I drove up to Camp Sheppard and we taught Dutch oven cooking to some Boy Scouts and their Scoutmasters. Alex, my son and Life Scout, was my fire tender, charcoal starter, sous chef, and sherpa. We worked with a great bunch of scouters. We had a blast.
Camp Sheppard is part of BSA’s Chief Seattle Council and is located in the spectacular Cascade Mountains just minutes from Mount Rainier National Park and Crystal Mountain ski area. Cliffs tower overhead, pristine falls can be found nearby, and giant elk freely roam the meadows. It’s a rustic little camp with 9 heated cabins (each cabin sleeps 24) and a lodge with a dining hall and kitchen. Scouts enjoy scout crafts, scout skills, hiking, cross country skiing, inner tubing and games in the cozy lodge.
We were outside in the Scout Craft area. There was a little snow on the ground but we had a fire going and, aside from some cold toes once in a while, it was actually really comfortable. The camp staff was awesome and made sure we had everything we needed.
Part of our hands-on skill building was making sausage cheese pull-aparts and they were a huge success! They are easy to make and so tasty. The egg, sausage, cheese, onion, and pepper mixture was yummy and the biscuits poofed amazingly. Perfect for breakfast on a cold snowy morning, this recipe could be jazzed up according to your tastes. Here’s how we made them:
2 tablespoons milk
1 pound ground sausage
¾ cup shredded cheddar cheese
¼ cup green onion, chopped
½ red bell pepper, chopped
1 (16.3 oz.) Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
Small bottle of cooking oil or cooking spray
12-inch Dutch oven
1-2 cutting boards
¾ measuring cup
¼ measuring cup
We cooked our sausage in camp, but you could pre-cook it at home and bring it to camp in your cooler. If you’re cooking the sausage in camp in the Dutch oven, drain off the grease before you add the egg mixture.
If your plan is to cook your sausage in camp then I would recommend prepping 2 sets of coals. Prep a dozen or so coals for frying the sausage and then start 25 coals before you start your food prep. By the time your sausage is cooked and your egg mixture is prepped, your coals should be ready.
To compensate for the cold, we placed a few extra coals on top and underneath.
Rub Dutch oven with cooking oil (not necessary if you’ve cooked your sausage in the same Dutch oven).
In large bowl, beat egg and milk with wire whisk until smooth.
Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in cooked sausage, cheese, bell pepper, and onions. Spoon mixture into the Dutch oven; arrange biscuit pieces in single layer.
Bake for 23-28 minutes, using 17 coals on the lid and 8 under the oven. If you’re making this in your home kitchen, use a 350 degree oven.