This is a variation of Salmon and Biscuits – Camping Version which I made for Boundary Waters canoe trips for the past two years to accommodate a pescatarian in the crew.  This year we have the opposite problem, a person allergic to fish (and chicken), so I have restructured the meal to be beef based.

This is how we plan to do this for 7 people.  Note that other brands could be substituted for the Teays Valley Biscuit Mix and the Saco Pantry Buttermilk Powder, but the quantities of the powders may be different.  The objective is to make 1 biscuit per person as big as Pillsbury Grands.

For the beef in cream sauce

28 oz. lean ground beef, cooked, dehydrated and vacuum-sealed

3 Tbs. vegetable oil

1.5 onions, chopped

4 cloves garlic, chopped

3 stalks celery, chopped

1.5 large carrots, chopped

3 Tbs. butter

6 Tbs. all-purpose flour

4 Tbs. Nido whole fat milk powder

3 beef bouillon cubes

4 cups water

For the biscuits

235 g. Teays Valley Biscuit Mix

15 g. Saco Pantry Buttermilk Powder

5 oz. water

At home sauté the chopped vegetables in the vegetable oil until the onions are translucent.  Dehydrate the cooked vegetables and vacuum-seal them.

Prepare baggies for the dry ingredients:

No. 1 – the flour

No. 2 – the Nido powder and bouillon cubes

No. 3 – the biscuit mix and buttermilk powder

Empty the dehydrated beef into a medium pan.  Add enough hot water to cover the meat.  Cover the pot and allow to rest for 20-30 minutes until the meat is rehydrated.

At camp, mix the biscuit ingredients from Baggie No. 3 with the water into a dough.  Spread the dough evenly over the silicon liner of the Omnia oven.  Bake at ~300 degrees until done, about 20 minutes.  Remove from the liner, and divide into 7 biscuits when ready to serve with the salmon and cream sauce.

While the biscuits are baking on one stove, start the cream sauce on the other stove.  Melt the butter in the large pot.  Add the flour from Baggie No. 1 and make a light roux.  While stirring, add the 4 cups of water and the milk powder and bouillon cubes from Baggie No. 2.  Stir to dissolve the cubes.  Add the dehydrated vegetables and the rehydrated beef.  Cook slowly until the vegetables are rehydrated and hot.  (Add additional water if necessary but don’t make it soupy.)   Serve the beef and cream sauce with a biscuit on top.