Native Biscuit Bread

"This recipe for Bannock (BA-nick) is from "Extending the Table" and is posted for ZWT4. For a healthier version use half whole wheat flour."
photo by Ambervim photo by Ambervim
photo by Ambervim
photo by Annacia photo by Annacia
Ready In:
1 loaf




  • Preheat oven to 400°F.
  • Combine all ingredients and mix to form a stiff dough.
  • Knead on a floured susrface, adding additional flour, if necessary.
  • Form into a round or oblong loaf, about 1 inch high.
  • Bake on a greased baking sheet approximately 30 minutes, or fry in a frypan in a little hot oil.
  • Serve warm with margarine and jam or honey.

Questions & Replies

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  1. Have made it a half-dozen times or so, always in loaf form, and with various alterations of flours. Always tasty. Tonight I tried the pan-fried version, which has been the best of all. Used clarified butter and a little high-quality oil (safflower/avocado/coconut). I replaced a tbsp or so of the flour with oat bran and wheat germ, but that's just me. Seems better when not using any whole wheat. Ate half with some bean soup, freezing the remainder (sliced). Not too dense at all—knead well! Plain old AP flour is just fine. It's been a dozen years since this was really deserves more attention.
  2. I just made a half batch and cooked half of that. I made it in my mixer with the dough hook and it mixed perfectly. The outside was hard and crusty and the inside was soft. The texture was a little more dense than I had hoped....however it was good. Dough holds well to the next day. The picture I put up shows oven baked on the left and skillet cooked on the right.
  3. This will replace the banock recipe I was formerly using. This produces a nice textured bread that is easy to prepare. The outside is firm and crispy, while the inside is nice and soft. I cooked half the recipe in a cast iron skillet on the stove, and the other half in the oven. Both methods work well, but I think I prefer the oven version. Thanks so much.
  4. Easy to make! I'm making it for some friends who just had a baby so I won't get a chance to try it - hopefully it's not too stiff, but from the other review it sounds as if it's nice and soft on the inside.
  5. I love this! I made it "by the book" this time but I'll use the whole wheat flour next time. Very simple and quick to put together this would be very versatile and could accompany almost anything. Mine had a rustic exterior that was really crusty with a soft, moist and fluffy interior. 1/4 of the recipe made a huge biscuit that I ate 1/2 of with soup for lunch (a 1/4 would have been enough but it tasted so good..........). For me this is a real keeper :D.


  1. Meant to add that I make exactly one-half the recipe.


I grew up in PA Dutch country and now live in the suburbs of D.C. I am a homemaker and love to play with my kids who are now 9 and 6. My favorite room in the house is the kitchen. My children used to be explorative eaters... anything went. They are becoming more discriminating ... OK, picky ... so my newest challenge is finding interesting dishes that will meet their tastes. This usually means not admitting to specific ingredients or making them unnoticeable (such as onions). I'm loving the ability to practically pulverize my onions quickly with my food chopper. I love experimenting with different culinary traditions. When I find the time to play in the kitchen uninterrupted, dinner can be quite an adventure at our house. My ultimate month off would be to spend a month travelling around the world as a food critic. - send me back to St-Jean-De-Luz in SW France for Chipirones (a fabulous squid dish)along the bay! My favorite cookbooks are:Extending the Table by Joetta Handrich Schlabach, The Williamsburg Cookbook, The Burger Meisters by Marcel Desaulniers, The Common Grill Cookbook by Chef Craig Common, America's Best Bread Machine Baking Recipes by Donna Washburn & Heather Butt, and most recently, the Ben & Jerry's Ice Cream Book (I finally got a countertop ice cream freezer!)(Update on 03/17/09- hm! Not many changes!)
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