- Prep Time
- 15 mins
- Total Time
- 55 mins
- Serves
- 8
Ingredients
- ¾ cup
- cold butter, divided
- 175 mL
- 3
- cloves garlic, minced
- 1 tsp
- dried basil
- 5 mL
- 1 tsp
- dried oregano
- 5 mL
- ¾ tsp
- salt, divided
- 4 mL
- 2 ½ cups
- all-purpose flour
- 625 mL
- 1 tbsp
- baking powder
- 15 mL
- 1 tbsp
- sugar
- 15 mL
- 1 ¼ cup
- milk
- 300 mL
- 2 tsp
- vegetable oil
- 10 mL
- 2 tbsp
- grated Parmesan cheese
- 30 mL
Directions
Step 1
Preheat grill to 400°F (200°C). Melt 1/4 cup (60 mL) butter; mix with garlic, basil, oregano and 1/4 tsp (1 mL) salt. Set aside.
Step 2
In large bowl, mix together flour, baking powder, sugar and remaining 1/2 tsp (2 mL) salt. Cube remaining 1/2 cup (125 mL) butter; cut into flour mixture with pastry-blender or rub in with fingertips until mixture resembles coarse meal. Stirring with fork, gradually add just enough milk to moisten mixture (do not overwork). Gently shape 1 tbsp (15 mL) amounts of dough into balls, using up all the dough.
Step 3
Brush oil in bottom of 10-in. (25-cm) cast-iron skillet. Arrange half the dough balls in single layer in skillet. Brush with reserved butter mixture. Arrange remaining balls in second layer over top; brush with remaining butter mixture. Sprinkle with Parmesan cheese.
Step 4
Place on grill over indirect heat. Close barbecue lid; cook 20 min. or until surface of bannock is firm and edges are golden. Serve warm or at room temperature.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/8 recipe):
- Calories:
- 340
- Fat:
- 20 g
- Saturated Fat:
- 12 g
- Carbs:
- 34 g
- Fibre:
- 1 g
- Sugar:
- 3 g
- Cholesterol:
- 50 mg
- Protein:
- 6 g
- Sodium:
- 520 mg
