BASIC QUICK BREAD RECIPE FOR BISCUITS, BANNOCK, DUMPLINGS, AND MORE!
There’s not much I love more than a multi-purpose recipe! Especially one that uses simple ingredients that I always have on hand and is flexible enough to work out even when I get lazy and eyeball measurements.
This base recipe can be used to make a wide variety of biscuits, easy drop dumplings for soups and stews, and even fried bannock. Keep this one handy for any time you need a quick and tasty side to a meal or a substitute for bread and buns that’s ready in minutes!
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WHAT IS QUICK BREAD?
Quick bread is simply any bread leavened with chemical agents (such as baking powder or baking soda), rather than yeast. They are very quick to make as they do not require time for rising and proofing. Muffins, loaves such as banana and zucchini bread, biscuits, scones, and pancakes all fall in the quick bread category.
HOW TO USE THIS QUICK BREAD BASE RECIPE
One of the benefits of quick breads are their flexibility and forgiving nature. This base recipe can be used as a starting point to make a variety of breads. With simple tweaks, you can craft rolled-out or drop biscuits, dumplings, and bannock. They can be plain and simple, or you can pop in any number of additions to create multiple flavour combinations to suit your tastes.
If you’re someone who likes a clear-cut recipe, I’ve included multiple mixing and cooking methods for various options. But know that there is a lot of leeway in making this recipe so don’t get too caught up in the details.
For flexible base recipes like this, I find it helpful to understand the role of the ingredients in order to better know what can be altered and what effect it may have on the outcome.
INGREDIENTS
- 2 cups flour
- 1 tbsp baking powder
- 1 tsp salt
- 1⁄3 cup butter or lard
- 3⁄4-1 cup milk or water
- additions, if desired (cheese, herbs, jalapenos, bacon, garlic, spices, etc.)
FLOUR
All-purpose, unbleached flour is my go-to for this recipe.
If substituting with whole wheat flour, you can expect a heavier, drier end product. You might also want to allow the dough to rest for a few minutes after mixing with the liquid in order to let the flour hydrate more fully before baking.
BAKING POWDER
Baking powder acts as the leavening agent in this recipe. When exposed to moisture and heat, baking powder releases carbon dioxide which creates air pockets in the dough and causes it to rise.
This reaction begins as soon as the powder is exposed to moisture so it’s best to mix and bake or fry the dough in a relatively short timespan. If you’re looking to prep ahead of time, you can mix all the dry ingredients together but wait to add the fat and liquid until you’re ready to cook.
Opt for an aluminum-free option, such as Bob’s Red Mill.
SALT
Salt is not only an important flavour enhancer, it also plays a role in the texture of your quick bread. Salt shortens and strengthens gluten strands, which is necessary for dough structure and results in a more tender and flaky end product.
Feel free to use regular table salt, sea salt, kosher salt, or whatever you happen to have on hand.
While this recipe is incredibly flexible, it’s best to keep the ratios of the dry ingredients close to the written recipe to maintain the intended structure and texture of the dough.
FAT
Fat also plays a number of roles in a quick bread. It helps to limit the amount of water absorbed by the flour which results in shortened gluten strands and that tender texture. It also adds flavour and moisture. As the fat melts during baking it creates steam pockets which contribute to flakiness and aid in leavening.
The type of fat you use will have an effect on those factors but there is a lot of flexibility here. The best result will be achieved with cold butter or lard that is evenly distributed through the dough in a coarse texture. Pulsing in the food processor until the fat is pea-sized or slightly smaller works great for achieving this. The fat can also be cut in by hand, either with a fork, knives, or a pastry cutter.
Room temperature or even melted fat also works, as does oil. The texture will be slightly less flaky if going this route but you’ll still end up with a perfectly good quick bread.
LIQUID
The liquid in the recipe can really be anything – milk, water, or even broth would work. Milk will add additional fat and sugar in the form of lactose to the recipe which increases the flavours and effects of the fat mentioned above, creating a more tender and flaky bread.
However, water works perfectly well. If you are worried about the texture when subbing in water, go ahead and add a tablespoon or so of additional fat.
The amount of liquid added will also vary depending on the outcome you’re looking for. For a rolled out and cut biscuit, you’ll want to go on the lower end and make a drier dough. For drop biscuits, dumplings, and bannock, I like to add a little more liquid for a wetter dough.
ADDITIONS
Because the base recipe is so neutral, the possibilities are endless when it comes to adding in other flavours and textures.
Aim to add a maximum of roughly 1 cup of extras to avoid overloading the dough. If it feels too dry and isn’t coming together with the additions, you can always add an extra splash of liquid but I typically find it’s not necessary.
Incorporate the additions before adding the liquid to ensure they are evenly distributed throughout the dough.
Some of my favourite additions include:
- herbs (fresh or dried – oregano, rosemary, thyme, parsley, basil, chives, etc.)
- cheese
- jalapenos
- cooked and crumbled bacon
- garlic or onion (finely minced fresh or powder)
METHODS
The initial steps for this recipe are the same, regardless of the intended end product. It’s only once you get to adding the liquid, shaping, and cooking where the methods will vary slightly depending on what you’re looking to make.
Instructions:
- Mix flour, baking powder, and salt in a medium bowl.
- Cut in fat until the mixture resembles coarse cornmeal.
- Stir in any additions you plan to include.
From there, follow the instructions below for the various end products that can be made from this recipe.
Rolled Out Biscuits
4. Add 2/3 cup of liquid and stir. Add more liquid if needed, just a little at a time, until the mixture comes together in a ball.
5. Turn dough onto a floured surface and knead 10 times. Roll out to 3/4″ thickness. Use a floured biscuit cutter or cup pressed straight down into the dough without twisting to cut biscuits. Place onto a parchment-lined baking sheet.
6. Bake in a 450F oven for 12-15 minutes or until golden brown.
Drop Biscuits
4. Add 1 cup of liquid and mix until all ingredients are fully incorporated.
5. Use two spoons to drop biscuits onto a parchment-lined baking sheet.
6. Bake in 450F oven for 10 minutes or until golden brown.
Dumplings
4. Add 1 cup of liquid and mix until all ingredients are fully incorporated.
5. Use two spoons to drop biscuits directly into a simmering pot of soup or stew.
6. Cover and let cook for 10-15 minutes. Dumplings are done once doubled in size and a toothpick inserted into the center comes out clean.
Fried Bannock
4. Add 3/4 cup of liquid and mix. Add a little more, if needed, until the dough is easy to work with. I like it a little on the wetter side and typically add closer to the 1 cup mark.
5. Using floured hands, shape dough into rounds in your palm. Aim for roughly a 1/2″ thickness. Set aside while heating fat in a skillet over medium heat.
6. Heat a generous amount of fat in a skillet over medium heat. I prefer bacon fat but butter, lard, or oil will also work. You want about 1/8-1/4″ of fat covering the bottom of the pan. Place dough rounds into hot fat and fry for 3-5 minutes per side, or until golden brown and cooked through.
This recipe leaves a lot of room for interpretation. The methods used as well as any additions you might want to include can transform this into whatever you desire.
Biscuits and bannock can be used for sandwiches, burgers, breakfast sandwiches, a side for almost any meal, or simply add butter, jam, cheese, or any other toppings for a delicious snack.
Alternatively, try wrapping the dough around a stick and roasting it over an open fire. Or wrap sausages or hotdogs and fry for a fun change from buns. The possibilities are endless!
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BASIC QUICK BREAD RECIPE FOR BISCUITS, BANNOCK, DUMPLINGS, AND MORE!
This quick and versatile recipe is great to have in your back pocket. It uses simple ingredients you’re likely to have on hand and is easily altered to suit almost any meal. I’ve included multiple mixing and cooking methods for a few different options.
With simple tweaks, you can make a wide variety of biscuits, bannock, and dumplings to suit your taste. Keep them plain or play around with any flavour combinations you can think of.
I like to pre-mix the dry ingredients to take along on camping and cabin trips for a freshly-made bread option that’s ready in minutes!
Ingredients
Instructions
-
Mix flour, baking powder, and salt in a medium bowl.
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Cut in butter or lard until the mixture resembles coarse cornmeal.
Cold fat is ideal – I like to toss cubed butter in the freezer for a bit before blitzing everything in the food processor.
However, room temp or even melted fat is fine too. Use a fork, two knives, or a pastry cutter to mix it evenly throughout the flour mixture.
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Stir in any additions (cheese, herbs, etc.)
-
Add milk or water.
For rolled out biscuits – start by adding 2/3 cup of liquid and stir. Add more liquid if needed, just a little at a time, until the mixture comes together in a ball.
For drop biscuits and dumplings – add 1 cup of liquid and mix until the dry ingredients are fully incorporated.
For fried bannock – add 3/4 cup of liquid and mix together. Add a little more, if needed, until the dough is easy to work with. I like it a little on the wetter side and typically add closer to the 1 cup mark.
-
Form your dough.
For rolled out biscuits – turn dough onto a floured surface and knead 10 times. Roll out to 3/4″ thickness. Use a floured biscuit cutter or cup pressed straight down into the dough without twisting to cut biscuits. Place onto a parchment-lined baking sheet.
For drop biscuits and dumplings – use two spoons to drop biscuits onto a parchment-lined baking sheet. Dumplings can be dropped directly into the simmering soup or stew.
For fried bannock – using floured hands, shape dough into rounds in your palm. Aim for roughly a 1/2″ thickness. Set aside while heating fat in a skillet over medium heat.
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Cook!
For rolled out biscuits – bake in a 450F oven for 12-15 minutes or until golden brown.
For drop biscuits – bake in 450F oven for 10 minutes or until golden brown.
For dumplings – drop into simmering soup or stew, cover and let cook for 10-15 minutes. Dumplings are done once doubled in size and a toothpick inserted into the center comes out clean.
For fried bannock – heat a generous amount of fat in a skillet over medium heat. I prefer bacon fat but butter, lard, or oil will also work. Place dough rounds into hot skillet and fry for 3-5 minutes per side, or until golden brown and cooked through.
Note
This recipe leaves a lot of room for interpretation. The methods used as well as any additions you might want to include can transform this into whatever you desire.
Biscuits and bannock can be used for sandwiches, burgers, breakfast sandwiches, a side for almost any meal, or simply add butter, jam, cheese, or any other toppings for a delicious snack.
This dough can also be used for things other than the biscuits, bannock, and dumplings noted above. Try wrapping it around a stick and roasting it on an open fire. Or wrap sausages or hotdogs and fry for an alternative to buns. The possibilities are endless!
