5-Ingredient Campfire Donuts: Simple Skillet Recipe

The smell of butter sizzling in a hot cast iron skillet over an open fire. The sight of dough puffing and browning in golden spots. That first bite of a warm, cinnamon-sugar-coated donut ball, crisp on the outside and fluffy inside. This is campfire donuts with just five ingredients, no deep fryer, and no fuss.

Why This Method Works

Most campfire donut recipes call for deep frying in oil. That means carrying a bottle of oil, dealing with hot splatters, and disposing of used oil at the campsite. I skip the fryer entirely by using butter in a cast iron skillet. The butter adds richness and helps the dough brown evenly. The covered cooking steams the inside while the bottom crisps, then a quick uncovered finish gives you a golden crust all around.

The ratio matters: one can of biscuits to one-quarter cup of butter. That's enough fat to coat the pan and let the dough absorb just a little, keeping the donuts light. Too much butter and they get greasy. Too little and they stick.

Fire Management for Even Heat

Campfire cooking is all about coal management. For these donuts, you want a medium heat — about 350°F. How to check without a thermometer? Hold your hand about 6 inches above the cooking grate. If you can keep it there for 4-5 seconds before it feels too hot, you're in the right zone.

Build your fire off to one side of the fire ring. Let it burn down to a bed of coals, then rake a small pile of coals under the grate. You want a single layer of hot coals, not a towering flame. If the fire flares up, move the skillet to the side or lift the grate slightly. Safety first: always keep a bucket of water or sand nearby.

Skillet Placement

Place the skillet directly on the grate. If you're using a tripod, adjust the chain so the skillet sits about 4-5 inches above the coals. I prefer a grate because it gives you a stable surface and lets you slide the skillet to a cooler spot if needed.