This was my first real success at baking on the trail, thought I'd add my CO2 to the thread:
At home I prepared my mix: Bisquick butter biscuit, salt, 1/2 cup grated parmesian, dehydrated chives, mixed in baggies. I first tested the plain Bisquick batter using a caldera cone and simmer ring. It worked, it was bland, and so I doctored the recipe for the trail.
My plan was to do a mixed method of steaming and then dry air baking by allowing the water to boil off. I laid rocks into the pot 1" over a 1/2" water level, and followed a general timing of 15-20min baking, and 5min rest. I never removed the lid until I was ready to eat.
In camp I preped my pot and stove, formed a mold out of aluminum foil, and readied my mix by adding water, mushing it in the baggie and squeezing that into my mold.
It came out great, and delicious. The pics here are from the second round. I cheated a little this time, and skipped the stove, using my pot stand to elevate the pot above some coals at the edge of our camp fire. This time was even better with the heat from the surrounding fire.
Thanks for the inspiration everyone...