Start your campfire or preheat oven to 450°F.

In a large bowl, stir together flour, dry milk, baking powder and salt.

Using a pastry blender or 2 forks, cut in shortening until mixture resembles coarse crumbs.

Stir in onion, parsley and cheese. (For camping, place dry mixture in a large, sealable bag. Pack the cheese and butter in a cooler and add when ready to prepare.)

When ready to make biscuits, gradually mix in enough water to make a soft dough that just comes together. Gently knead dough in bowl or bag for 30 seconds.

Pat or roll dough about ¾” thick.

Melt ¼ cup butter or margarine in a cast-iron skillet or Dutch oven. Cut dough into squares, triangles or strips using a sharp knife or shape with hands. Add biscuits; cook 6 – 8 minutes on each side or until golden brown.

Using a 2 ½-inch round cutter, cut dough, rerolling scraps. When cutting biscuits, push straight down without twisting. Generously grease bottom and sides of 10” – 12” cast-iron skillet and preheat in oven 5 minutes or until hot. Place biscuits in hot skillet or on greased or parchment-lined baking sheet. Bake until golden brown, about 13 – 15 minutes.