Total Calories: 93
Add the milk to the dry ingredients and mix well. Add the two well beaten eggs. Continue mixing with a wire whisk and add the water. Whisk vigorously until large bubbles rise to the surface. Pour the batter into a hot Dutch that has about a quarter inch of drippings leftover from the roast. Set the DO back in the firepan over 6-8 fresh briquets and set the lid on and with 25-30 fresh briquets. Take about 10 briquets off after 15-20 minutes and continue baking for another 10-15 minutes. If using the oven, bake at 400°F for about 20 minutes and then reduce the heat to 350°F and bake for an additional 10-15 minutes. Serve immediately with roast beef and gravy.
NOTE: Could also be made in a muffin tin or biscuit pan with one quarter inch of drippings in the bottom of each cup. Place muffin tin or biscuit pan in a larger Dutch oven and bake accordingly.
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