Cranberry Pan Biscuits

Serves: 2

Ingredients
1 c baking mix
2 T dry milk
1 T sugar
1/4 c dried cranberries
2 T vegetable oil (2 packets)
2 T honey
1/2 c water

Instructions
Put all the dry ingredients in a sandwich bag
and seal tightly. Pack the oil and honey with it.

In camp:
Add in the water (cool temperature) in the bag,
push out the air, seal tightly and knead the bag
for 30 seconds or until the water is mixed in.

Heat a non-stick frypan or non-stick wide/shallow
pot over a medium flame. Drizzle in half of the
oil and heat up. Dump the batter in and spread
out carefully. (You can use the bag to do this.)
Lower the flame a bit and cook for 5 minutes.
Drizzle the other half of oil over the top and
carefully flip over. Cook for another 5 minutes.

When golden brown and smelling awesome, take off
the stove. Drizzle the honey over and let soak in.

Notes
If using a hot canister stove you may need to
keep the flame at low and move the frypan above
the heat - to avoid a burn in the center (where
the flame is focused). If your stove can use one,
a heat diffuser will prevent burns.
You can also make drop biscuits and proceed as
above, this works best if you are using a smaller
pan (under 7").
Split the recipe in half for one person.