Rosemary Parmesan stovetop biscuits

By Abbey Sharp
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  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 teaspoon garlic powder
  • 2 tablespoons finely chopped fresh rosemary
  • 1/2 cup finely grated Parmigiano Regiano
  • 1/4 cup unsalted butter, melted
  • 1-1/2 - 2 cups warm water
  • Canola oil, for frying
  • Butter, for serving


  1. In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, salt, pepper, garlic powder, chopped rosemary, and Parmigiano Reggiano and make a well in the centre. Pour the melted butter and 1 ½ cups of warm water into the well and stir just until a loose dough forms.  If needed, add more water.
  2. Dust a clean work surface with flour, dump the dough out, and knead five or six times or until the dough is a little more manageable, adding a scattering of flour as needed.
  3. Divide the dough into 12 equal portions and flatten into two centimeter thick rounds.
  4. Heat a cast iron skillet or frying pan over medium heat and add enough canola oil to coat the bottom of the pan.  When hot, fry the bannock a few at a time for three to four minutes per side or until deep golden brown. If your pan starts to look a little dry, add a bit more oil and allow it to heat up before frying more bannock. 
  5. Allow the bannock to cool slightly and enjoy butter.


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