I had no idea what Wolf’ems (also called “woof’ems”) were until just a few years ago, when my sister-in-law’s new family served the treat at her beautiful beach-side wedding reception. I heard the name comes from the fact that the treats are so good that you just wolf’em down!
Wolf’ems are campfire biscuit cups that you can fill with anything you desire (I’ll give you ideas at the end of this post!). When cooked over a fire, the biscuit dough turns into a soft, perfect base that pairs well with many other flavors. And the hint of smokiness the biscuit dough gets from the fire makes it superior to a traditional biscuit.
These things are super versatile too- you can make savory Wolf’ems and then follow up with dessert ones. It’s tough to go wrong. My personal all-time favorite Wolf’em is filled with fresh strawberries, Nutella, and whipped cream.
In addition to the classic s’more, this is a now a traditional treat my family enjoys when we spend an evening around the fire pit. Wolf’ems are easy to make- you just gotta have the right equipment.
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How to Make Wolf’ems:
- a special Wolf’em stick, like this one, or this one.
- One 8-ct jumbo buttermilk biscuit dough
- One can makes 8 Wolf’ems if you use the whole biscuit. It’ll make 16 Wolf’ems if you pull the dough in half, which we highly recommend. Remember to divide in the way that gets you two circles, not half moons.
- Try to avoid biscuit dough that has “butter” in the name. It still works, but the dough gets slippery and takes forever to cook.
- fillings (scroll down for ideas)
1. Spray the Wolf’em stick with cooking spray for an easier time removing the finished biscuit.
2. Take one piece of dough and stretch it out a little to make it thinner. Put it on the Wolf’em stick, forming a cup-like shape. Be sure to pull it down so you have a nice, deep cup in the end.
3. Time to cook! Head to the campfire and keep your Wolf’em a few inches away from the flames. If you are using a whole biscuit, cook about 7-10 minutes, or until the biscuit is golden brown on the outside, and the inside is no longer doughy. Half-biscuits take about half that time. Remember to rotate your biscuit to avoid burning. It takes patience, but it is well worth the wait.
*If the very middle is still raw when the outside is done, you can carefully pull out what is uncooked. This is easiest to do when using the “flaky layers” style of biscuit dough.
4. After your Wolf’em is cooked, carefully remove it and put on a plate.
5. Fill your biscuit with desired toppings.
I definitely see why they call them Wolf’ems.
Wolf’em Filling Ideas:
Don’t know what to top your Wolf’em with? Here are some ideas!
***IMPORTANT NOTE: All fillings (especially meat) MUST be prepared beforehand according to the directions on the food label. Keep hot things hot and cold things cold.
(Pair any topping with whipped cream for the ultimate dessert!)
Any fresh fruit
Marshmallows or Marshmallow Fluff
Ready-cheesecake filling & graham cracker bits
Taco meat and cheese
Eggs, breakfast meat, hashbrowns
Pizza sauce, cheese, meat of choice, veggies
Chili cheese and hot dogs
Now grab some family and friends and try these out! Bet you can’t wolf’em down fast enough.
Thank you, Cami and Neil, for sharing this cool and unique treat with us! I can’t wait to try more varieties of these.