This is my third Outlander Kitchen cookbook recipe attempt. It was a difficult decision between several recipes, but the bannocks recipe won out because it sounded quick and I had all the ingredients on hand.
After making it, I sort-of wished I’d tried something a little more adventurous, because it’s essentially the same recipe as Mrs. Graham’s oatmeal scones, with less sugar and the rolled oats were ground instead of left whole.
Nevertheless, they were delicious and so easy. I brought them to share at my Sunday School class, where they were enthusiastically consumed. I brought the cinnamon scones to my in-laws’ house, which means now I only have about 8 oatmeal scones and 5 bannocks to eat by myself while Mr. Bread Maiden is out of town for the week. Lucky me!
For this recipe, you will need:
2 cups of all-purpose flour
1 cup ground rolled oats
1/4 cup polenta (not in the original recipe but I decided to add it)
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon kosher salt
1/4 cup cold butter
3/4 cup milk
1/2 cup yogurt
- Preheat the oven to 400 degrees F. Position a rack in the upper middle part of the oven. Mix together the dry ingredients in a large bowl.
- Mix together the yogurt and milk in a small bowl. Set aside.
- Using a box grater, grate the butter into the flour mixture.
- use your fingers to make sure the butter is completely coated with flour. Then add the milk and yogurt and combine until everything is incorporated and it forms a shaggy dough.
- Transfer your dough to a floured surface and sprinkle flour on top of your dough. Use a rolling pin to roll out your dough until it’s about 12 x 12 inches square. Use a biscuit cutter or a pizza wheel to cut the dough into circles or squares. Move your biscuits to a parchment-lined baking sheet and bake for 12-15 minutes (mine took 18 minutes) until just golden brown.These biscuits were so easy to make and super delicious! They were so soft. Unlike my usual Peter Reinhart biscuit recipe, these biscuits were NOT flaky because they were not a laminated dough like Reinhart’s. We had them with bacon and sunny-side up eggs.
They were perfect for dipping into the runny yolks. Mmmm. Another win for the Outlander Kitchen Cookbook.