Ingredients
5 oranges
10 tablespoons brown sugar
1 tablespoon ground cinnamon
1 (12-ounce) package refrigerated buttermilk biscuit dough
10 tablespoons milk
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Definitive pho guide — beef, chicken, vegetarian, technique deep-dive
Digital pH meter for fermentation monitoring, acid levels
Large bowls for Vietnamese pho — wide enough for garnishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
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Note: This recipe is for cooking over an open fire outdoors. Cut the top third off the oranges and scoop out all the pulp; reserve the tops for this recipe and reserve the pulp for another use, if desired. Mix together the brown sugar and cinnamon in a small bowl. For each orange, flatten the dough for 2 biscuits and top them with 2 tablespoons of the brown sugar mixture. Roll the biscuits up into a ball and place them into the oranges. (Note: The dough should fill the orange about 2/3 of the way full, leaving room at the top for the bun to expand. Add more or less dough according to the size of your orange.) Add 2 tablespoons milk to each orange and put the tops back on. Wrap them individually in 3 layers of foil. Put them into the glowing embers of the campfire to cook for 7 to 10 minutes, turning halfway through the cooking time. Be sure to protect your hands from the fire at all times.