Chef Britt teaches you how to make quick bread right on your barbecue. Enjoy delicious, smoky-flavored grilled loaves and watch as your dinner guests marvel at your culinary creations.
WHAT YOU'LL LOVE
- Using baking soda paired with acidic buttermilk instead of yeast means this bread rises in the oven with no proofing time, ready to bake as soon as it's mixed
- Combining the buttermilk and BBQ sauce together before adding them to the dry ingredients lets the two liquids blend evenly first, rather than adding them separately and risking uneven distribution
- Mixing the dough only until just combined avoids overworking it, which keeps the texture tender rather than dense and tough
- Wetting your hands before pressing the dough into the skillet keeps it from sticking to your fingers, letting you spread it evenly without pulling the dough back up
Quick Bread
Britt Shoffner
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Servings
8-12
Prep Time
10 minutes
Cook Time
35 minutes
Calories
125
Fresh outta yeast? Don’t have much time? Chef Britt shows you how to make quick bread using an unexpected ingredient: BBQ sauce!
Ingredients
-
2 cups Antimo Caputo '00' Pizza Flour
- 1 tsp baking soda
- 1 pinch salt
- 1 1/2 cups buttermilk
-
1/3 cup Plowboys BBQ Bean Buddy, molasses, ketchup, or thick BBQ sauce of your choice
Directions
Prepare your cast iron by spraying pan spray and lining it with parchment paper. This step is optional, especially if your cast iron is very well-seasoned, but consider it insurance.
In a large bowl, sift together your dry ingredients: flour, baking soda, and salt.
In a separate bowl or container, combine your buttermilk and Bean Buddy then add all at once to your dry mixture.
Mix until just combined, then transfer to your prepared cast iron skillet. Wet your hands and even out the dough into the pan.
Bake at 350°F in a Yoder Smokers Pellet Grill, or an oven for approximately 35 minutes, rotating as needed.
Recipe Note
Recipe FAQ
Why use baking soda and buttermilk instead of yeast?
Baking soda reacts with the acidity in buttermilk to leaven the bread immediately, meaning there's no proofing or rising time needed before baking — the "quick" in quick bread.
Why combine the buttermilk and BBQ sauce together before adding them to the flour mixture?
Mixing the two liquids first lets them blend evenly, so the sweetness and moisture from the BBQ sauce distribute consistently through the dough rather than pooling unevenly if added separately.
Why mix the dough only until just combined?
Overmixing develops more gluten than this bread needs, which would make the final texture dense and tough rather than tender.
Why wet your hands before pressing the dough into the skillet?
Damp hands keep the sticky dough from clinging to your fingers, letting you spread and even it out in the pan without constantly pulling dough back up as you work.
How indoor-friendly is this recipe?
5 out of 5 — this bakes in a regular oven exactly the way it does on the pellet grill; the grill is only being used as an outdoor oven, not for smoke or char.
Recipe Highlights
Baking soda and buttermilk leavening: Skips proofing time entirely.
Pre-blended wet ingredients: Distributes BBQ sauce flavor evenly.
Minimal mixing: Keeps the texture tender instead of dense.
Wet-hand technique: Makes spreading sticky dough easier.
Recommended Recipes
Nutrition
Nutrition
- Nutrition Serving Size
- 2.68 oz
- per serving
- Calories
- 125
- Carbs
- 28 grams
- Protein
- 2 grams
- Fat
- grams
- Sodium
- 284 milligrams
