Use canned biscuits that you whack against the counter and bake. Flatten the dough and wrap it around the stick. Cover the whole top of the stick and seal the seams as you wrap the dough around the stick. That is, don’t let any of the wood show under the dough.
For a longer “biscuit tube” use 2 biscuits out of the can. Toast the biscuit over the fire; thinner biscuits cook quicker, but take your time. Cook over an open fire. When done it will just pull off from the end of the stick. Now fill the hole with peanut butter and chocolate chips or anything else your heart (or tummy) desires.

Ingredients:
   1 can of biscuits
   Squeeze Butter
Process:
   Roll out a biscuit with your hands so that it becomes elongated and about one inch think at the center. Wrap it tightly around the end of your stick and pinching it as you go to insure that it stays on the stick while cooking. When done wrapping, the biscuit should take up about six inches of the stick. Heat over the campfire until golden brown. Pull it off the stick, pour butter down the hole left by the stick, and enjoy.
Variations:
   Pour butter around the outside of the biscuit and sprinkle sugar on it, then pour your favorite jelly inside. It is very messy, but very good.

This recipe, was submitted by Mark Cann. Mark had the following to say about bannock:

“When my sister returned from a summer of canoeing in northern Manitoba, she raved about the bannock they had cooked over coals. True, anything cooked outdoors tastes better, but I have tried bannock myself and it really is a nice treat to have a freshly made bread while on a long trip. I have also cooked it in a frying pan over a gas stove while I was camping on the ice off shore of Baffin Island.”

Bannock is a quick bread, similar to a baking powder biscuit.

Ingredients

• 4 cups flour
• 8 tsp. baking powder
• 1/4 cup lard or shortening
• 1 Tbsp. white sugar
• 1 tsp. salt
• 3 cups cold water (approx.)

Instructions

1. Mix together first 5 ingredients until crumbly. Add about 3 cups cold water and mix until it is not sticky.
2. Wrap on clean, green stick and cook over coals until golden brown.
3. Where open fires are prohibited, cook in frying pan until golden brown and turn. Cook until done.