Outdoors Dutch Oven Biscuits Recipe

      2 c  Flour
      4 T  Solid shortening
    1/2 t  Salt
      1 c  Milk (diluted ok),Canned
      3 t  Baking powder

Blend flour, salt, baking powder and mash in shortening with a fork
until crumbly. Add milk and stir until the dough sags down into trough left by spoon as it moves around the bowl.

Turn dough out on a floured surface, knead for 30 seconds, pat out
gently until it is 1/2 inch thick. Cut with a round cutter or pinch off pieces of dough and form by hand.

Put biscuits into a greased Dutch Oven, cover, and bury in bright coals
for 5 or 10 minutes or until golden brown.

Dutch Oven Trout

      6    8 inch trout
      1 t  pepper,Ground
     12 sl Bacon

Filet the trout. Lay three slices of bacon on the bottom of a Dutch
Oven, put 1/2 a trout, flesh-side-down, on each slice. Sprinkle pepper
lightly over upper sides of fish. Arrange a second layer of bacon and fish at right angles to the first, and continue to arrange other layers, each at right angles to one below it, until all the fish halves are in the pot. Cover the Dutch Oven, bury in coals, cook 35-40 minutes. Serve a slice of bacon with each half-fish.  If you cook bass this way, skin them first.