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!
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
- In a bowl, whisk the flour, milk powder and sugar
- Using your fingers, work in the oil until incorporated
- Use at once or store in an airtight container for up to two weeks
Directions For S’mores
- In a bowl, combine the quick biscuit mix with the sugar
- Stir in the water to form a thick batter
- Stir in the chocolate chips
- Preheat a flameproof rimmed griddle and brush lightly with oil
- Scoop the batter into eight 1/4-cup mounds and spread each one to three inches
- Cook over very low heat until lightly browned on the bottom, about two minutes
- Brush the tops lightly with oil and flip
- Spread the jam over the biscuits, cover the griddle and cook until the biscuits are puffed and golden, about two minutes longer
- Meanwhile, thread the marshmallows on the rosemary branches and toast until golden and melted
- Sandwich the marshmallows between the biscuits, jam sides in, and pull to remove the skewers
- Serve the s’mores right away
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