BARBECUED BANNOCK BISCUITS
Bannock, a staple of Indigenous cuisine, is often cooked over an open fire. This recipe lets you make fluffy bannock-style biscuits in a cast iron skillet on your barbeque. The brick placed between the pan and the grill gives the biscuits some distance from the heat and keeps them from overbrowning.
Yield: Makes 12.
July 02, 2019
- 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 brick
- 1 tbsp whipping cream
- 1 tbsp canola oil
- Combine flour, whole wheat flour, baking powder, salt and baking soda in a bowl.
- Cut in butter with a pastry blender until mixture is crumbly.
- Whisk together buttermilk and 2 tbsp maple syrup until blended.
- Add buttermilk mixture to flour mixture and stir just until combined.
- 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.
- 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.
- Meanwhile, whisk together remaining 1 tbsp maple syrup and cream; set aside.
- Using a heatproof brush, brush oil in frypan.
- 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.
246 calories, 10.8 g fat, 5 g protein, 32.7 g carbohydrate, 1.4 g fibre, 469 mg sodium