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Campfire Biscuit S'mores

SERVINGS
4
RATE THIS RECIPE
(2)
Campfire Biscuit S'mores
Tina Rupp/Food & Wine
SERVINGS
4
RATE THIS RECIPE
(2)

Ingredients

  • 1 cup self-rising flour
  • 3 tablespoons whole-milk powder
  • 2 1/2 tablespoons sugar
  • 2 tablespoons canola oil
  • 1/2 cup water
  • 1/2 cup mini chocolate chips
  • Extra-virgin olive oil, for brushing
  • 1/4 cup seedless raspberry jam
  • 8 marshmallows
  • 4 branches rosemary
  • Chef notes

    Try these biscuit campfire s'mores from Food & Wine for a hearty, upgraded s'more experience.

    Preparation

    Tina Rupp/Food & Wine

    In a bowl whisk the flour, milk powder and sugar. Using your fingers, work in the canola oil until incorporated. Stir in the water to form a thick batter, then stir in the chocolate chips.

    Preheat a flameproof rimmed griddle and brush lightly with olive oil. Scoop the batter into eight 1/4-cup mounds and spread each one to 3 inches. Cook over very low head until lightly browned on the bottom, about 2 minutes. Brush the tops lightly with olive oil and flip. Spread the jam over the biscuits, cover the griddle and cook until the biscuits are puffed and golden, about 2 minutes longer.

    Samantha Okazaki / TODAY

    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.