5-Ingredient Campfire Donuts: Simple Skillet Recipe

The Simple Ingredient List

• 1 can (16.3 oz) refrigerated buttermilk biscuits — the flaky layers work perfectly here
• 1/4 cup unsalted butter — salted butter works too, just reduce any added salt
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• Optional: 1/4 teaspoon vanilla extract stirred into the melted butter (this is my secret for extra flavor, but it's optional so it doesn't count as a sixth ingredient)

The cinnamon-sugar ratio I use is 1 teaspoon cinnamon to 1/3 cup sugar. That gives a warm spice kick without overwhelming the sweetness. If you like a stronger cinnamon flavor, bump it to 1.5 teaspoons.

Step-by-Step: From Dough to Donut

1. Prep the dough. Open the can of biscuits. Separate each biscuit and cut it into four equal pieces. Roll each piece into a rough ball between your palms. This takes about 2 minutes and gives you 32 small dough balls. They don't need to be perfect spheres — rustic shapes add character.

2. Melt the butter. Place the skillet on the grate over the coals. Add the butter and let it melt, tilting the skillet to coat the bottom evenly. The butter will foam and then settle. That's your cue to add the dough.

3. Add the dough. Carefully drop the dough balls into the hot butter. Arrange them in a single layer — they'll spread a little as they cook. Cover the skillet loosely with a sheet of heavy-duty foil. This traps steam and cooks the centers through.

4. Cook covered. Let them cook for 6-8 minutes. You'll see the dough puff up and the bottoms turn golden. Don't lift the foil too often; let the steam do its work.

5. Flip and finish. Remove the foil. Using tongs and a heat-resistant spatula, flip each donut ball. The cooked side should be a deep golden brown with darker spots from the butter. Cook uncovered for another 5-7 minutes, turning occasionally, until all sides are evenly browned. The total cook time is about 12-15 minutes.

6. Coat in cinnamon sugar. Remove the skillet from the fire. Let the donuts cool for 1 minute, then toss them in the cinnamon-sugar mixture while they're still warm. The sugar sticks to the buttery surface. Serve immediately.

Common Mistakes and How to Avoid Them

Burnt bottoms. If your coals are too hot, the bottoms will blacken before the centers cook. Solution: lift the skillet a few inches above the coals using a small rock or a grate riser. Or push some coals away to reduce heat directly under the pan.

Raw centers. If the outside is brown but the inside is doughy, you cooked at too high a heat. Next time, use fewer coals or cover the skillet for the full 8 minutes before flipping.

Soggy donuts. This happens if you overcrowd the skillet. Cook in batches if needed. The dough balls need space to steam and crisp.