Bannock Biscuits Recipes

QUICK AND EASY METIS BANNOCK BISCUIT

Steps:

• In a large bowl, combine the flour, salt, and baking powder with a wire whisk.
• Cut in the softened butter with a pastry blender or a fork until the mixture resembles fine peas.
• Add the water, and with a fork mix until the dough rolls up into a complete ball.
• Pull off pieces of the dough and make soft biscuit type mounds. Place them in the bottom of an electric frying pan.
• Cover the pan with the lid and set the heat to 400 degrees Fahrenheit. Set a timer to 8 minutes.
• When the timer goes off, flip the bannock biscuits over. Cover and set the timer for another 8 minutes.
• Now they are ready to serve up with butter, jam, or your other favorite topping. Great for serving with soups and stews also.

BANNOCK II

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, mix together the flour, baking powder, salt, water and oil. Knead on a lightly floured surface for about 10 minutes. Let it rest for a minute, then spread out onto a cookie sheet to 1 inch thickness. Poke holes in the dough using a fork.
• Bake for 15 to 20 minutes in the preheated oven, until the bottom is golden when you lift up the bread to take a peek.

BANNOCK

Steps:

• Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball.
• Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick.
• Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes.

IRISH BANNOCK

Steps:

• 1. Preheated oven to 375°F (190°C). Lightly grease a baking sheet; set aside.
• 2. Combine flour, sugar, baking soda, baking powder, and salt. Cut butter into flour mixture with pastry cutter. Add buttermilk until dough is soft. Stir in currants and raisins.
• 3. Turn dough out onto a lightly floured surface. Knead for 5 minutes, or until smooth. Form dough into a 7 inch round. Place on prepared baking sheet (or you can use an 8- or 9-inch round cake pan, greased). Using a sharp knife, score a 1/2 inch deep cross on the top. This allows the loaf to expand.
• 4. Bake at 375°F for 40 minutes or until golden brown on top. Serve warm with butter or jam.

BANNOCK

Steps:

• Mix the dry ingredients and berries, then slowly mix in enough water to make a stiff dough. Roll it out (unrugged) or form it with your hands (rugged) and then either fry it in a bit of oil, bake it or you can even "GRILL IT!". Brush the grill with oil. Grill it over medium heat, lid down for about 5 minutes per side, tops.

METIS BANNOCK

Steps:

• Mix flour, baking powder, sugar, and salt.
• Work in the margarine using hands until you make a nice crumble. If you have Olivina margarine in your area, I find this makes for the best bannock.
• Gradually mix in enough milk to make soft but not sticky. Knead.
• Shape into a ball, place on a greased baking sheet, then flatten into a circle about 1 inch thick.
• Bake at 425°F (220°C) for 25 minutes or until lightly browned.

BANNOCK TWO WAYS

Steps:

• For Greg's Bella Coola Bannock:
• Combine the flour, baking powder, sugar, and salt. Using a pastry cutter or knife, cut in the butter until the pieces are pea-sized. Mix in the egg, then pour in about 1/4 cup (60 mL) of milk. Mix together just until a dough forms, adding more milk if needed. Divide the dough into 10 to 12 biscuit-sized pieces. In a large frying pan, pour in about 1/4 inch (6 mm) of oil and heat over medium-high. When the oil is hot, fry the bannock-being careful not to crowd them-until golden brown. Serve immediately with maple syrup and flaky sea salt.
• For Doreen Crowe's Bannock:
• In a large bowl, mix the flour, baking powder, salt, and water together to form a dough. If the dough is a bit dry, add more water 1 Tbsp (15 mL) at a time. Turn the dough out onto a floured surface and roll out into a 9×12-inch (23×30-cm) rectangle about 1/4-inch (6-mm) thick. Cut into approximately 3×3-inch (8×8-cm) squares. Heat about 1/4 inch (6 mm) of oil in a large frying pan over medium-high heat, and fry the bannock-being careful not to crowd them-until golden brown, about 2 minutes on each side. Serve warm.

BUTTERY BANNOCK BISCUITS

Steps:

• In a large bowl, stir together the flour, baking powder, salt, soda and sugar.
• Cut shortening and butter into dry ingredients until crumbly and well distributed.
• In a small bowl, sprinkle the dry yeast over the warm water and stir briefly. Allow to dissolve and swell.
• Add warm buttermilk to dry ingredients, then dissolved yeast mixture, and toss with a fork to blend and moisten, creating a ragged mass.
• Turn out onto a lightly floured board and knead gently for about 8-10 seconds to make a soft dough.
• Cover bowl with a clean tea towel and let rest 10 minutes.
• Preheat oven to 425°F.
• On a lightly floured board, roll dough out to a thickness of 3/4 to 1 inch and about 6-8 inches by 6-8 inches. Cut into 8 to 10, 2.5 to 3 inch round biscuits.
• Arrange in seasoned 9 or 10 inch cast iron skillet or lightly greased 10-inch square or round baking pan. Cover with a clean tea towel for 20-30 minutes.
• Dust biscuit tops lightly with flour. Bake until lightly golden, abut 12-15 minutes.