I’ve got the crock pot full of corned beef and cabbage, but it wouldn’t officially feel like St. Patty’s Day without some traditional Irish Soda Bread. I use the term ‘traditional’ loosely because we are using all traditional ingredients, down to the golden raisins and caraway seeds, but we’re baking up the bread in a less common way. BISCUITS. Buttery, flaky, soft biscuits that rise up in the oven in about 12 minutes. After just a couple bites of one of these biscuits I could tell that this was my new favorite go-to Irish soda bread recipe. It’s both crusty and tender on the outside, and manages a way to lock in all its moisture without compromising any flavor.
Now, these wouldn’t be proper biscuits without the addition of some- or a whole stick- of butter. Using butter in this recipe is what gives these biscuits such a soft texture. That plus the addition of buttermilk. Also, no need for a biscuit cutter in this recipe. Just use your muffin tin to portion out the dough.
Serve them plain, or dipped in some jam. Either way, I’ll think you’ll be very pleased.
You don’t have to wait until St. Patrick’s Day to make these Irish soda bread biscuits. In fact, I’m pretty sure that they will be making an appearance for Easter. And probably again for Christmas.
In a large bowl, whisk together the flour, sugar, baking soda, and salt until thoroughly combined.
Cut the softened butter into tablespoon sized pieces and add into the flour mixture. Use a pastry cutter or 2 forks to crumble the mixture into coarse crumbs.
Add in some golden raisins and caraway seeds. Stir to combine.
Make a well in the center of the flour. Pour the buttermilk into the center of the well and use a wooden spoon to gently mix the batter together. This method will help prevent overmixing and evenly distribute the buttermilk.
At this point you’ll want to work rather quickly. As soon as the acidic buttermilk interacts with the baking soda, bubbles will form and leavening will start. Use your hands to form the mixture into a slightly sticky ball of dough. If it seems too dry, add in another tablespoon of buttermilk. If the dough is too wet, add in some flour. Break the dough off into 12 equal portions and place into a greased muffin tin.
I like to add a sprinkling of crystalized sugar on top of the dough before baking to give the biscuits a crunchy finish.
Bake at 425 for 12-13 minutes, until the tops are nicely browned.
Remove from the oven and let cool for 5-10 minutes before transferring to a wire rack to cool completely. But do yourself a favor and try one while it’s still warm.