Is there really much of a difference between bannock and Bisquick?

I've seen a number of posts of those who love bannock. I have brought Bisquick for years. When I compare the ingredients they're pretty similar. Bannock lovers, what draws you to this? Is it the traditionalist aspect, the lard versus the oils used in Bisquick, the lack of preservatives, other?

First off, there's no right or wrong way when it comes to "breads", and I include Bisquick, Bannock and other similar foods in that category. If you've been eating Bisquick biscuits and like them, keep on doing what you're doing.

As for bannock, the recipe I use requires no lard. (Actually, just the thought of using lard in baking clogs my arteries.) It just calls for several dry ingredients, adding water in camp and pan-frying in a small dribble of vegetable oil to help it brown.

I like to mix things up when it comes to planning a menu for our canoe trips. We really like my bannock, but since you like Bisquick so much, maybe I'll give it a try.

try a pack of pizza crust mix to make bannock,let it rise a bit and cook like a bannock by baking it in a pan in front of coals.chewy,unlike a biscuit bannock with a sort of sourdough flavor.
unlike Bisquick fry breads that cook up in minutes this one needs time and a real fire.

Yeah, there are a lot of variety in bannocks. It can be cake-like, biscuit-like, or bread-like; thin or thick; chewy or fluffy; lard, oil, or bacon grease. Bisquick is one recipe. It works well and gives you a biscuit-like bannock. But to use only Bisquick limits the possibilities. You could use a variety of grains/flours. Also you can vary the brands, types, or amounts of baking powder.

Flour tortilla mix works great. Roll it thin for tortillas, or thicker for fry bread. Cheap too!

I make both, but with the Bisquick, I mix it with dry milk, garlic powder, spices and butter buds in the ziplock at home so when it cooks out on the trip, it's all ready to go.

quote Jackfish: "As for bannock, the recipe I use requires no lard. (Actually, just the thought of using lard in baking clogs my arteries.) It just calls for several dry ingredients, adding water in camp and pan-frying in a small dribble of vegetable oil to help it brown."

Do you mind sharing your non-lard recipe?

Here you go, Coach... it's right on the main page of this Recipe Forum.

Click on Bread & Bannock and you'll see Cornmeal Bannock at the top.

Thank you!

Bannock is a calling
When I was first introduced to bannock it was decades ago and that love is still alive today
In fact just about any bread produced in a pan over a fire has now become bannock in our book.
Over the years we've changed flours, grains and added everything you can think of from maple syrup to left over wild rice.
there are as many different ways to make bannock as there are stars in the sky
Our basic mix just sort of depends on whats on hand when packing. We are growing fond of the pizza crust mixes I have to admit and just a few weeks ago playing at home we added a bit of corn meal to the mix and thought that was awesome too.
What it comes down to is what you like.