Bisquick Bannock

[BirdBrain]

I have searched the forums. I have searched the net. I find many abstract discussion. I find no specific ratios. I am looking for a Bannock recipe made of just Bisquick, Nido, and water. I am not interested in recipes that require lard or butter or oil or milk or any other ingredients. Others might be. So feel free to include them. ;) I just need the ratios. How much Bisquick? How much Nido? How much water? I plan to divide this into portions that I will carry on the trail in Ziplocks. I will add the water at camp, form the dough, wrap the dough around a green stick, and cook over coals. I do not care how large a batch the recipe makes. I can reduce the quantities. I just need the ratios. Please help. I have spent way too much time unsuccessfully searching for these ratios.

[Hikes in Rain]

A cup of Bisquick should do for one serving. A couple of tablespoons of Nido. The water will vary, depending on how much the Bisquick absorbs from the air in the moist woods. Add just a little water at a time, aiming for a dryish mix. I've done the green stick thing, and it works very well. If it falls off, fish it out and dub it "ash cake". Brush it off, and it's just as good (inside).

[daddytwosticks]

What Hikes in Rain said. I last did it decades ago and only used Bisquick and water, no powdered milk. It was fantastic with butter. Also used a green stick. Just mix small amounts or water until it gets to a dough-like consistency. The trick is holding it close enough to the coals to bake, but not burn it. Just like marshmallows. :)

[BirdBrain]

I have seen a few videos and blogs on the stick method. From what I have seen, mashing the ends back onto the dough is the key to keeping it from falling off. I will try the 1 cup to 2 tablespoon ratio. Thank you.

[Another Kevin]

Campfires for me are mostly a social or emergency thing. I seldom have a fire, so I steam bake instead, but I like twist biscuits if I'm camping with other people. They go great with stews from freeze-dried ingredients.

If you're using the green stick method, pick a good-tasting wood, because it flavors the dough. I like birch, but stay away from most other resinous wood.

Hikes In Rain seems to have the proportions right. You want just barely enough liquid to moisten all the flour.

[mrcoffeect]

Correct me if Im wrong, but aren't we supose to make use of dead and down wood only when on the AT?

[BirdBrain]

Correct me if Im wrong, but aren't we supose to make use of dead and down wood only when on the AT?

You are not wrong. However, not all green wood is attached to trees. Trees and limbs fall. They collide with living trees. Beavers knock down willows. That is my first hope. I will not be hacking up living trees. If such a branch is not available, I will be using dryer options on or near the trail.

[BirdBrain]

Campfires for me are mostly a social or emergency thing. I seldom have a fire, so I steam bake instead, but I like twist biscuits if I'm camping with other people. They go great with stews from freeze-dried ingredients.

If you're using the green stick method, pick a good-tasting wood, because it flavors the dough. I like birch, but stay away from most other resinous wood.

Hikes In Rain seems to have the proportions right. You want just barely enough liquid to moisten all the flour.

Excellent point AK. I had hoped to use willow when available. Had not though of taste. Will have to look into that.

[CELTIC BUCK]

GET an older Boy Scout handbook or Cooking merit badge booklet lots of ideas

[Slo-go'en]

During the day you will inevitably come across a small branch in the trail which comes close to poking your eye out. Stop, trim it back and use that as your Bannock stick later on.

[BirdBrain]

During the day you will inevitably come across a small branch in the trail which comes close to poking your eye out. Stop, trim it back and use that as your Bannock stick later on.

There are logical ways of getting green wood without being destructive. It is good to have mrcoffee's concern. Your suggestion shows that it really is a non issue if we look at it right.

[4eyedbuzzard]

You can get four long skewer forks at WM for a couple bucks. They weigh about an ounce each. http://www.walmart.com/ip/26588298?wmlspartner=wlpa&adid=22222222227018197027&wl0=&wl1=g&wl2=c&wl3=55358205369&wl4=&wl5=pla&wl6=87864788169&veh=sem

[BirdBrain]

You can get four long skewer forks at WM for a couple bucks. They weigh about an ounce each. http://www.walmart.com/ip/26588298?wmlspartner=wlpa&adid=22222222227018197027&wl0=&wl1=g&wl2=c&wl3=55358205369&wl4=&wl5=pla&wl6=87864788169&veh=sem

True. But then again, it was ounces that kept me from considering bread until now. A couple more ounces of fuel and I could just bake it. The skewers are too heavy for this gram weenie. :p

[Deacon]

Many many years ago in scouts, someone would bring a box of bisquick and we'd all share the box around the fire. Just take any ole stick lying on the ground, stick it down in the box, swirl it around and make a hole in the flour. Then pour a little water in the box, swirl the stick around in the box again until the dough clings to the stick. Toast on the fire.

Better than any bread I've ever eaten.

[Hikes in Rain]

And the hole left over is perfect for filling with butter, jam, what have you.

[mrcoffeect]

When I was a kid my dad showed me how to bake bannock with two hot flat rocks. Like a backwoods forman grill. Thats how I roll.. or bisket.:)

[RED-DOG]

I have seen a few videos and blogs on the stick method. From what I have seen, mashing the ends back onto the dough is the key to keeping it from falling off. I will try the 1 cup to 2 tablespoon ratio. Thank you.
yes the ratio is right but I always put powdred milk in mine makes it tastes better with a little strawberry Jam but I always wrap mine in Aluminum Foil and place directly in coals or use two flat rocks kinda bakes it like an oven.

[rocketsocks]

Bird Brain, cause I think your original question was answered (or at least you got a good jumping off point) I'll post this here as it has some good info as well...love me some bread.

http://www.whiteblaze.net/forum/showthread.php/82257-Bread-on-a-rock?highlight=bread+on+a+rock

[BirdBrain]

Here is how I plan on doing it, except I will be using the ratios provided by Hike In Rain. No utensils, no oils, no lard, and no butter needed. No extra weight. Just powdery mixture in a Ziplock, stick from the trail, water at camp, and a community campfire. BirdBrain gram weenie approved.


https://www.youtube.com/watch?v=o_xC9ymx0nk
https://www.youtube.com/watch?v=o_xC9ymx0nk

[rocketsocks]

Gonna have to try that stick method. Gives a whole new meaning to bread stick.

[BirdBrain]

Gonna have to try that stick method. Gives a whole new meaning to bread stick.

Don't eat the stick RS. :p

[BirdBrain]

Just tried to make this. It was a delicious failure. Tasted great. was hilarious trying to get it off my hands and onto the stick. I was a mess. My wife was laughing her butt off. Was going to give up until I tasted it. Yum yum.

[Slo-go'en]

I found a small package of Bisquick for a buck which I'll bring along next week. But I wonder if basic pancake mix would work as well? I plan to have pancakes for breakfast, so will have that anyway. I guess there is only one way to find out...

[joedperk]

http://www.scouting.org/Training/Adult/Supplemental/Cookingwithoutuntensils.aspx

[BirdBrain]

Very nice. Thank you joedperk. Lots if great tips. I like the one about using "someone else's shirt". :D

[Hikes in Rain]

Just tried to make this. It was a delicious failure. Tasted great. was hilarious trying to get it off my hands and onto the stick. I was a mess. My wife was laughing her butt off. Was going to give up until I tasted it. Yum yum.

"A delicious failure". Perfect description for most of my attempts at cooking without utensils. After all the chaos, it always seems to taste great, doesn't it?

[BirdBrain]

Does anyone have a suggestion for keeping the dough from sticking to my hands? Online I have seen suggestions of flouring my hands, wetting my hands, and putting oil on my hands. One video showed that if you repeatedly pull and fold it, the dough will build a sheen and not be sticky. I wonder if mixing it in my grease pot would do the same after a while.

[rickb]

Does anyone have a suggestion for keeping the dough from sticking to my hands? Online I have seen suggestions of flouring my hands, wetting my hands, and putting oil on my hands. One video showed that if you repeatedly pull and fold it, the dough will build a sheen and not be sticky. I wonder if mixing it in my grease pot would do the same after a while.

I have recently started making my own Tortillas from Masa Harina and the dough sticks to my hands like crazy.

As much as the thought of using disposable food service gloves turns me off, I yogied a few pair from my local supermarket prior to making tortillas for my parents-- both for sanitary reasons and for the the appearance thereof.

While it wasn't the reason I used the gloves, I found that dough simply would not stick them at all-- big surprise.

[BirdBrain]

I have recently started making my own Tortillas from Masa Harina and the dough sticks to my hands like crazy.

As much as the thought of using disposable food service gloves turns me off, I yogied a few pair from my local supermarket prior to making tortillas for my parents-- both for sanitary reasons and for the the appearance thereof.

While it wasn't the reason I used the gloves, I found that dough simply would not stick them at all-- big surprise.

Thank you. I will try that... and I guess I will also forgive you for insulting our moose signs. :D

[BirdBrain]

30624

2nd attempt worked much better. Will post tips and what I have learned later on tonight.

[BirdBrain]

Here is what I have learned and how I am doing it now. Hopefully it will be helpful to someone.

Put sandwich sized ziplock on scale and zero it.
Put 2 scoops of Nido in ziplock using tiny yellow scoop provided in Nido container.
Scoop in Bisquick until scale reads 6 oz.
Close ziplock with air trapped and shake to mix.
Remove air and store in food bag.
On trail find dry hardwood stick the diameter if your thumb. Dry works fine.
Fill your scoop that you use for your Sawyer system with filtered water. Have handy.
Pour 3 tablespoons of water into center of powder. Use a premeasured mark on your water bottle.
Remove air and knead mixture.
As air forms (it comes from somewhere) remove and reseal ziplock.
Repeat until mixture does not stick to ziplock. Be patient. It will appear to be too dry.
Preheat stick near fire.
When contents no longer stick remove from bag with clean dry hands.
Knead in hands until mixture is shiny.
Form into rope. Wet hands as needed to assist in process.
Wrap around warmed stick making sure to bury the starting end. Wet hands to assist in process.
Bury finishing end. Wet hands to assist in process.
Smash together to form a bat that you can wrap finger and thumb around and touch.
Hold formation well above coals. If it browns quickly, you are too close. If it does not brown, you are too far away.
Rotate until done. Be patient. Rotate and cook evenly. If dough peals off, you did not bury ends right.
When done the dough will not stick to the stick.

Be patient with all steps. Take your time. Do not hurry. Rushing any part of this will bring bad results.

This will create bannock at about 300 calories per 100 grams of powder carried. Not the most calorie dense food. Still a lighter option than carrying extra cooking equipment and fuel to cook.

[Another Kevin]

The 'air that comes from somewhere' is CO2 from the baking powder in the Bisquick. It's what makes the dough rise.

[BirdBrain]

This stuff is candy. Awesome stuff. Thank you 4IB for sending me down this path.

[Rocket Jones]

Try adding a pinch of salt to the powder mix if the Bisquick doesn't already have it.

[BirdBrain]

Try adding a pinch of salt to the powder mix if the Bisquick doesn't already have it.

All suggestions are coveted. I am no cook. Why add salt?

[Rocket Jones]

Almost every bread recipe I've ever seen has salt, for bannock, I'd use a small pinch. Salt makes everything taste better.

[BirdBrain]

Almost every bread recipe I've ever seen has salt, for bannock, I'd use a small pinch. Salt makes everything taste better.

I have met people like you. :D Actually I have met a lot of people like you. You like salt like I like coffee. ;) I will check the sodium content of Bisquick. I suspect it has some in it. I was thinking it might help the dough formation. If it is just taste, well .... I suppose it would be a vital ingredient to many people.

[BirdBrain]

1140 mg of sodium in 1 cup of Bisquick. Your suggestion seems very valid. Bisquick already listened. :)

[Hikes in Rain]

Salt reacts with the baking powder to help produce the carbon dioxide gas that makes the dough rise. It inhibits the reaction, allowing the gluten in the dough to strengthen and hold together, holding the gas in. Makes for a better "crumb" and crisper crust. And yes, Bisquick already has it in. The suggestion is valid if you were making your own from scratch, though. Either way, you need some salt.

[BirdBrain]

Hikes in Rain, did you check out my successful attempt. Thank you for the initial suggestions. With a start from you, a little help from YouTube, and a wife that is patient, I believe I have a practical and repeatable lightweight method for the trail. It worked great. Yes, I am excited. I love bread, but the methods always prohibited me from making it on the trail.

[Hikes in Rain]

I did see it, terrific job! Mine never looked that good, especially after they fell off the stick. :) Someone mentioned an old Boy Scout manual; an Explorer manual is even better. Lots of no utensil cooking ideas. Also look for Jackknife Cookery by James Austin Wilder. Great read. And keep practicing.

[squeezebox]

Ever try hoe cakes?

[BirdBrain]

Ever try hoe cakes?

Seen it. Viable option for those willing to cook on a slab or rock. I like the stick method of bannock.

[rocketsocks]

Curious about the name (Bannock) and other early life giving breads in general, I was pretty certain it was of Western European Etymology, I looked it up. I did not know a Scone was a chip off the old block of bannock, so to speak...I love Scones!

http://en.wikipedia.org/wiki/Bannock_(food)

Bannock is a variety of flat quick bread (http://en.wikipedia.org/wiki/Quick_bread) or any large, round article baked or cooked from grain. When a round bannock is cut into wedges, the wedges are often called scones (http://en.wikipedia.org/wiki/Scone_(bread)). But in Scotland, the words bannock and scone are often used interchangeably.[1] (http://en.wikipedia.org/wiki/Bannock_(food)#cite_note-BannockPE-1)[2] (http://en.wikipedia.org/wiki/Bannock_(food)#cite_note-Ingram-2)

Contents [hide (http://en.wikipedia.org/wiki/Bannock_(food)#)]


1 Scottish (http://en.wikipedia.org/wiki/Bannock_(food)#Scottish)

1.1 Early history (http://en.wikipedia.org/wiki/Bannock_(food)#Early_history)
1.2 Varieties (http://en.wikipedia.org/wiki/Bannock_(food)#Varieties)

1.2.1 Selkirk Bannock (http://en.wikipedia.org/wiki/Bannock_(food)#Selkirk_Bannock)



2 Indigenous North Americans (http://en.wikipedia.org/wiki/Bannock_(food)#Indigenous_North_Americans)

2.1 Pre-contact bannock (http://en.wikipedia.org/wiki/Bannock_(food)#Pre-contact_bannock)
2.2 Preparation (http://en.wikipedia.org/wiki/Bannock_(food)#Preparation)


3 Tibetan (http://en.wikipedia.org/wiki/Bannock_(food)#Tibetan)
4 See also (http://en.wikipedia.org/wiki/Bannock_(food)#See_also)
5 References (http://en.wikipedia.org/wiki/Bannock_(food)#References)
6 External links (http://en.wikipedia.org/wiki/Bannock_(food)#External_links)


Scottish[edit (http://en.wikipedia.org/w/index.php?title=Bannock_(food)&action=edit&section=1)]"Bannock" is a Northern English and Scottish word of Celtic (http://en.wikipedia.org/wiki/Celtic_languages) origin. The Oxford English Dictionary (http://en.wikipedia.org/wiki/Oxford_English_Dictionary) states the term stems from panicium, aLatin (http://en.wikipedia.org/wiki/Latin) word for "baked dough", or from panis, meaning bread. Its first cited use was in 1000, and its first cited definition in 1562. Its historic use was primarily in Ireland (http://en.wikipedia.org/wiki/Ireland), Scotland (http://en.wikipedia.org/wiki/Scotland) and Northern England (http://en.wikipedia.org/wiki/Northern_England).[3] (http://en.wikipedia.org/wiki/Bannock_(food)#cite_note-OED-3) The Scottish poet Robert Burns (http://en.wikipedia.org/wiki/Robert_Burns) mentions the bannock in his Epistle to James Tennant of Glenconner, in reference to Alexander Tennant (http://en.wikipedia.org/wiki/Alexander_Tennant).[4] (http://en.wikipedia.org/wiki/Bannock_(food)#cite_note-4)
Early history[edit (http://en.wikipedia.org/w/index.php?title=Bannock_(food)&action=edit&section=2)]
http://upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Bannock_3.JPG/220px-Bannock_3.JPG (http://en.wikipedia.org/wiki/File:Bannock_3.JPG)

Bannock



http://upload.wikimedia.org/wikipedia/commons/thumb/e/ee/Girdledalgarven.JPG/220px-Girdledalgarven.JPG (http://en.wikipedia.org/wiki/File:Girdledalgarven.JPG)

A Griddle (http://en.wikipedia.org/wiki/Griddle) (girdle) from Dalgarven Mill in North Ayrshire. Used for baking bannocks and oat cakes (http://en.wikipedia.org/wiki/Oatcake)


The original bannocks were heavy, flat cakes of unleavened barley (http://en.wikipedia.org/wiki/Barley) or oatmeal (http://en.wikipedia.org/wiki/Oatmeal) dough (http://en.wikipedia.org/wiki/Dough) formed into a round or oval shape, then cooked on a griddle (http://en.wikipedia.org/wiki/Griddle) (or girdle in Scots (http://en.wikipedia.org/wiki/Scots_(language))). In Scotland, before the 19th century, bannocks were cooked on a bannock stane (Scots for stone), a large, flat, rounded piece of sandstone, placed directly onto a fire, then used as a cooking surface.[5] (http://en.wikipedia.org/wiki/Bannock_(food)#cite_note-5) Most modern bannocks are made with baking powder (http://en.wikipedia.org/wiki/Baking_powder) or baking soda (http://en.wikipedia.org/wiki/Baking_soda) as a leavening agent (http://en.wikipedia.org/wiki/Leavening_agent), giving them a light and airy texture.[1] (http://en.wikipedia.org/wiki/Bannock_(food)#cite_note-BannockPE-1)[2] (http://en.wikipedia.org/wiki/Bannock_(food)#cite_note-Ingram-2)[6] (http://en.wikipedia.org/wiki/Bannock_(food)#cite_note-6) There is a suggestion that bannock cakes played a pivotal role in the deciding of a person for human sacrifice during the late Iron Age in the discovery of Lindow Man (http://en.wikipedia.org/wiki/Lindow_Man).[7] (http://en.wikipedia.org/wiki/Bannock_(food)#cite_note-7)
Varieties[edit (http://en.wikipedia.org/w/index.php?title=Bannock_(food)&action=edit&section=3)]Bannock varieties can be named or differentiated according to various characteristics: the flour or meal from which they are made, whether they are leavened or not, whether they have certain special ingredients, how they are baked or cooked, and the names of rituals or festivals in which they are used. Historically, specially made bannocks were used in rituals marking the changing of the Gaelic (http://en.wikipedia.org/wiki/Gaels) seasons: St Bride (http://en.wikipedia.org/wiki/Brigit_of_Kildare)'s bannock for spring (February 1), Bealtaine (http://en.wikipedia.org/wiki/Beltane) bannock for summer (May 1), Lughnasadh (http://en.wikipedia.org/wiki/Lughnasadh) or Lammas (http://en.wikipedia.org/wiki/Lammas) bannock for autumn harvests (August 1), and Samhain (http://en.wikipedia.org/wiki/Samhain)bannock for winter (end of October). Other special Scottish and Gaelic bannocks includeberemeal (http://en.wikipedia.org/wiki/Bere_(grain)) bannock, bride's bannock, cod liver bannock, cryin' bannock, fallaid (http://en.wikipedia.org/wiki/Fallaid) bannock, fife bannock, Hogmanay (http://en.wikipedia.org/wiki/Hogmanay) bannock, Marymas bannock, mashlum bannock, Michaelmas Bannock (http://en.wikipedia.org/wiki/Michaelmas_Bannock), pease bannock, Pitcaithly (http://en.wikipedia.org/wiki/Pitkeathly_Wells) bannock, salt bannock, sautie bannock, Silverweed (http://en.wikipedia.org/wiki/Silverweed) bannock, St Columba (http://en.wikipedia.org/wiki/Columba)'s bannock, teethin' (http://en.wikipedia.org/wiki/Teething) bannock, Yetholm (http://en.wikipedia.org/wiki/Kirk_Yetholm) bannock, and Yule (http://en.wikipedia.org/wiki/Yule) bannock.[1] (http://en.wikipedia.org/wiki/Bannock_(food)#cite_note-BannockPE-1) In the north of England, bannocks are often made using pastry rather than a bread dough.
Selkirk Bannock[edit (http://en.wikipedia.org/w/index.php?title=Bannock_(food)&action=edit&section=4)]A well-known Scottish bannock is the Selkirk Bannock, named after the town in the Scottish borders where it is traditionally made. It is a spongy, buttery variety, sometimes compared to a fruitcake (http://en.wikipedia.org/wiki/Fruitcake),[8] (http://en.wikipedia.org/wiki/Bannock_(food)#cite_note-8) made from wheat flour and containing a very large quantity of raisins (http://en.wikipedia.org/wiki/Raisin). The first known maker of this variety was a baker named Robbie Douglas, who opened his shop in Selkirk (http://en.wikipedia.org/wiki/Selkirk,_Scottish_Borders) in 1859. When Queen Victoria (http://en.wikipedia.org/wiki/Queen_Victoria)visited Sir Walter Scott (http://en.wikipedia.org/wiki/Walter_Scott)'s granddaughter at Abbotsford (http://en.wikipedia.org/wiki/Abbotsford_House) she is said to have taken her tea with a slice of Selkirk Bannock—ensuring that its reputation was enshrined forever.[9] (http://en.wikipedia.org/wiki/Bannock_(food)#cite_note-Selkirk-9) Today, Selkirk Bannocks are popular throughout Great Britain (http://en.wikipedia.org/wiki/Great_Britain), and can be found at most largesupermarkets (http://en.wikipedia.org/wiki/Supermarket).[2] (http://en.wikipedia.org/wiki/Bannock_(food)#cite_note-Ingram-2)



http://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Selkirk_Bannock.JPG/120px-Selkirk_Bannock.JPG (http://en.wikipedia.org/wiki/File:Selkirk_Bannock.JPG)

Selkirk Bannock




http://upload.wikimedia.org/wikipedia/commons/thumb/3/31/The_famous_Selkirk_Bannock_-_geograph.org.uk_-_1756837.jpg/120px-The_famous_Selkirk_Bannock_-_geograph.org.uk_-_1756837.jpg (http://en.wikipedia.org/wiki/File:The_famous_Selkirk_Bannock_-_geograph.org.uk_-_1756837.jpg)

Selkirk Bannock advertising



Indigenous North Americans[edit (http://en.wikipedia.org/w/index.php?title=Bannock_(food)&action=edit&section=5)]Bannock, also known as frybread (http://en.wikipedia.org/wiki/Frybread), muqpauraq,[10] (http://en.wikipedia.org/wiki/Bannock_(food)#cite_note-IRC-10) skaan (or scone), or Indian bread,[11] (http://en.wikipedia.org/wiki/Bannock_(food)#cite_note-oswalt-11) is found throughout North American Native cuisine (http://en.wikipedia.org/wiki/Native_American_cuisine), including that of the Inuit (http://en.wikipedia.org/wiki/Inuit)/Eskimo (http://en.wikipedia.org/wiki/Eskimo) of Canada (http://en.wikipedia.org/wiki/Canada) and Alaska (http://en.wikipedia.org/wiki/Alaska), other Alaska Natives (http://en.wikipedia.org/wiki/Alaska_Natives), the First Nations (http://en.wikipedia.org/wiki/First_Nations) of the rest of Canada, the Native Americans in the United States (http://en.wikipedia.org/wiki/Native_Americans_in_the_United_States), and the Métis (http://en.wikipedia.org/wiki/M%C3%A9tis).[11] (http://en.wikipedia.org/wiki/Bannock_(food)#cite_note-oswalt-11)[12] (http://en.wikipedia.org/wiki/Bannock_(food)#cite_note-gobc-12)

[BirdBrain]

I likely should have called it Bisquick on a stick. 4eyedbuzzard mentioned a way to cook bread on skewers. I searched YouTube and found someone calling it bannock. I started this thread and asked for a recipe. Hikes in Rain gave me one. I failed at 1st attempt. I succeeded at 2nd attempt.

All I know is it is wicked good. :D

[Hikes in Rain]

Succeeding on the second is very impressive! I started learning this sort of thing decades ago, when I could count my age in single digests, and it took me a LONG time to get anything edible. And I had my dad's and brother's help. I'm impressed, BirdBrain, very well done!

[BirdBrain]

I know I could not find detailed instructions. Hopefully the ones I provided will help more than myself. I say again, this stuff is wicked good. I can imagine it will be heaven when I am starving on the trail.

[Teacher & Snacktime]

Campfires for me are mostly a social or emergency thing. I seldom have a fire, so I steam bake instead, ..

I seem to recall some wonderful muffins for breakfast from that penny stove of yours!