Steam baking is a very forgiving technique. Basically, as long as you have water in the pot, it’s hard to make a mistake. Cook it a little more than what you might think it needs for insurance. It won’t cause a problem as long as there is water in the pot. You might be better off not blocking all the holes? Poke toothpicks into all but one hole. Or, leave them open. Adding berries or cheese to the biscuit dough adds flavor. Courtesy of Half Vast Flying
I just tried this and got better results than all the times I've tried dry baking. I am definitely a steam baking fan. Nothing burned and it was fully cooked. Awesome!
A couple of metal tent pegs in the bottom pan with boiling water in. It is the same effect as a steamer. The pegs lift the cup containing the mixture, off the flame under the pan, and prevents burning.
Sweet! I am definitely going to try this! I am interested to see how altitude effects baking times. Take a packet of gravy mix for use with the "baking water" and we may have a new trail favorite.