Bannock Biscuits Recipes

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.

BANNOCK BISCUITS

Steps:

• In large bowl, mix together flour, baking powder, sugar and salt. Using pastry blender or two knives, cut in lard until fine crumbs form. Stirring with fork, gradually add enough of the water to form ball. Flatten to form circle about 1 inch thick. Using 2 1/2-inch cookie cutter, cut out biscuits. Place on baking sheet. Gather dough and repeat. Bake in center of 425 degrees F oven for about 30 minutes or until lightly browned.

BANNOCK BISCUITS

Steps:

• Preheat oven to 450°F.
• Mix flour, baking powder and salt together in a medium bowl.
• Make a 'well' in the center and pour in milk and oil.
• Mix gently to form a soft dough. Add more milk, if needed, 1 tsp at a time.
• Knead gently in the bowl.
• Break into 6 pieces, roll each piece into a ball and pat into a biscuit, about 1/2 inch thick.
• Bake on a parchment paper-lined or greased cookie sheet for 10-12 minutes until golden brown.

BANNOCK BISCUITS

Steps:

• In large bowl, mix together flour, baking powder, sugar and salt.
• Using pastry blender or two knives, cut in lard until fine crumbs form.
• Stirring with fork, gradually add enough of the water to form ball.
• Flatten to form circle about 1 inch (2.5 cm) thick.
• Using 2 1/2-inch (6 cm) cookie cutter, cut out biscuits. Place on baking sheet.
• Gather dough and repeat.
• Bake in centre of 425 F (220 C) oven for about 30 minutes or until lightly browned.

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.