Skillet Coffee Cake
Recipe: #22546
January 15, 2016
Categories: Breads, Breakfast, Bisquick, Grilling (Outdoor), Vegetarian, Quick Breads, Flour, Spices, more
"Cooked outdoors, on a grill. Originally intended as a breakfast dish for campers. Adapted from The Master Chef's Outdoor Grill Cookbook."
Original is 7 servings
Ingredients
- FOR TOPPING
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- FOR CAKE
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Nutritional
- Serving Size: 1 (64.1 g)
- Calories 171.3
- Total Fat - 6.6 g
- Saturated Fat - 3.6 g
- Cholesterol - 36.2 mg
- Sodium - 155.6 mg
- Total Carbohydrate - 26.1 g
- Dietary Fiber - 0.8 g
- Sugars - 18.7 g
- Protein - 2.7 g
- Calcium - 38.4 mg
- Iron - 0.7 mg
- Vitamin C - 3.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat grill.
Step 2
Thoroughly grease the bottom of a Dutch oven, or a heavy 10" skillet with a lid.
Step 3
Line with several layers of waxed paper or parchment. Grease again.
Step 4
Set cover of the pan at the edge of the grill to heat.
Step 5
Combine topping mix ingredients and set aside.
Step 6
Stir biscuit mix and sugar together.
Step 7
Add egg and milk.
Step 8
Beat until smooth.
Step 9
Place in skillet.
Step 10
Sprinkle topping over batter.
Step 11
Cover and cook over LOW heat at edge of grill, 15-20 minutes, or until tester comes out clean.
Tips
- Waxed paper or parchment paper
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