Looking for something to load up with your daily craving for rich creamy butter and wild berry preserve? Bannock is a simple quick bread that is traditionally cooked over a fire. There are many mouthwatering recipes, from sweet to savoury, available on the internet and most cultures have a version of this easy recipe. The great thing about this recipe is that it works because the brick improves cooking consistency and browning. We can attest to it and credit this recipe to the Atco Blue Flame Kitchen. Put that BBQ to work!
BARBECUED BANNOCK BISCUITS
These sweet biscuits are baked in a cast iron frypan on a brick on the barbecue. Using a brick when baking on the barbecue increases the distance of the pan from the heat source, which helps prevent over browning.
3 cups all-purpose flour
1/2 cup whole wheat flour
4 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 cup salted butter, chilled and cubed
1 1/2 cups buttermilk
3 tbsp maple syrup, divided
1 tbsp whipping cream
1 tbsp canola oil
1. Combine flour, whole wheat flour, baking powder, salt and baking soda in a bowl.
2. Cut in butter with a pastry blender until mixture is crumbly.
3. Whisk together buttermilk and 2 tbsp maple syrup until blended.
4. Add buttermilk mixture to flour mixture and stir just until combined.
5. Turn dough out onto a lightly floured surface. Knead dough gently and shape into a log. Cut log into 12 pieces. Roll each piece into a ball and set aside.
6. Place brick on natural gas barbecue grid. Set a 10 inch cast iron frypan directly on top of brick. Heat frypan over medium-high heat for 5 minutes.
7. Meanwhile, whisk together remaining 1 tbsp maple syrup and cream; set aside.
8. Using a heatproof brush, brush oil in frypan.
9. Carefully place dough balls in frypan. Brush tops with cream mixture. With lid down, bake biscuits, rotating frypan after 15 minutes, until lightly browned, about 30 - 35 minutes. Serve warm. Makes 12.
Yum. May the food be with you!
Guest Blogger and Camp Foodie
Camping, Cuisine & Culture