Boy Scout Dutch Oven Peach Cobbler
- 2 (29 ounce) cans peaches, sliced
- 1 cup granulated sugar
- 1 1/2 teaspoons cinnamon
- 6 tablespoons shortening
- 3 cups biscuit mix
- 2 eggs
- 1 cup milk
- Line Dutch oven with aluminum foil and place oven over coals with some coals on lid.
- Put shortening into small pan. Put near heat to melt. When Dutch oven is hot, put peaches in with no more than 1/2 cup of the juice. Sprinkle sugar and cinnamon on fruit. Put lid back on with some coals on top.
- Put biscuit mix, eggs, melted shortening and milk in bowl and mix thoroughly. Remove lid from Dutch oven. Drop dough one spoonful at a time onto the top of the fruit. Use one spoon to take the dough out of the bowl and the second spoon to push dough off the first spoon onto the fruit. Do this quickly to retain heat in Dutch oven. Do not spread the dough around or smooth the dough out. Put lid on oven with coals under the oven and on the lid (400 degrees F). Check in 5 minutes. If a crust has started to form, the fire is much too hot. There should be no visible change in the surface of the dough.
- Check in 10 minutes. If there is a very light crust starting to form the heat is just right. If there is no crust forming, add more coals. If there is a hard crust or some browning, remove coals to reduce heat. Check in 20 minutes. The biscuit dough should be starting to brown. This should be a light brown. If it is a dark brown, remove most of the coals from the lid. If there is not browning, add more coals to the lid. This should be done in about 30 minutes.
- Test by pushing a piece of clean straw or a wood splinter into the dough and pulling it out. If it comes out dry or with dry crumbs, it is done. Remove Dutch oven from the fire and allow the cobbler to cool a while before serving.