Kathie Lee & Hoda: Dana Cowin Campfire Biscuit S’mores Recipe

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Kathie Lee & Hoda: Dana Cowin Interview

Kathie Lee Gifford and Hoda Kotb are gathered around the campfire for some kicked-up outdoor eats. They are reinventing the art of cookout and who better to show them how it’s done than Dana Cowin, Editor-In-Chief at Food & Wine Magazine. She shared her recipe for Campfire Biscuit S’mores.

If you enjoy this recipe, check out Dana’s other recipes: Double Grilled Antipasto Sandwiches and Campfire Feijoada. These are great recipes for families that love to hit the outdoors during the summer months. Also, a great way to get the family working together while everyone is on vacation!

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Dana Cowin: Campfire Biscuit S’mores Recipe

Kathie Lee & Hoda: Dana Cowin Campfire Biscuit S'mores Recipe

Kathie Lee Gifford and Hoda Kotb talked with Dana Cowin from Food & Wine Magazine, who shared her recipe for Campfire Biscuit S'mores.

Ingredients

  • 2 tablespoons sugar
  • 1/2 cup water
  • 1/2 cup mini chocolate chips
  • Extra-virgin olive oil, for brushing
  • 1/4 cup seedless raspberry jam
  • 8 marshmallows (or 4 jumbo)
  • 4 large sturdy rosemary branches, bottom three-fourths of the leaves stripped off

Ingredients For Quick Biscuit Mix

  • 1 cup self-rising flour
  • 3 tablespoons whole-milk powder
  • 1 1/2 teaspoons sugar
  • 2 tablespoons canola oil

Directions For Quick Biscuit Mix

  1. In a bowl, whisk the flour, milk powder and sugar
  2. Using your fingers, work in the oil until incorporated
  3. Use at once or store in an airtight container for up to two weeks

Directions For S’mores

  1. In a bowl, combine the quick biscuit mix with the sugar
  2. Stir in the water to form a thick batter
  3. Stir in the chocolate chips
  4. Preheat a flameproof rimmed griddle and brush lightly with oil
  5. Scoop the batter into eight 1/4-cup mounds and spread each one to three inches
  6. Cook over very low heat until lightly browned on the bottom, about two minutes
  7. Brush the tops lightly with oil and flip
  8. Spread the jam over the biscuits, cover the griddle and cook until the biscuits are puffed and golden, about two minutes longer
  9. Meanwhile, thread the marshmallows on the rosemary branches and toast until golden and melted
  10. Sandwich the marshmallows between the biscuits, jam sides in, and pull to remove the skewers
  11. Serve the s’mores right away

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