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Recipe Thursday-Soda Bread Biscuits

Posted on March 17th, 2011 | Posted in Bakery, Recipes

I discovered a few years ago when I was preparing my St. Patrick’s Day dinner that firstly Soda Bread is really easy to make and secondly it’s delicious! I usually use a recipe from America’s Test Kitchen Cookbook, but this year I decided to try a new recipe from SimplyRecipes.com for Soda Bread Biscuits. This recipe was slightly more difficult, because I had to get the dough to the right consistency in order to put it in the muffin pan.  Though this additional “difficulty” was nothing that should dissuade you from making them. I did alter the recipe for your baking convenience! Happy St. Patrick’s Day!!

Soda Bread Biscuits

Yield 12 Biscuits


3 cups all purpose flour (991867)
1/4 cup of sugar (991842)
1 teaspoon baking soda (991858)
1 teaspoon Kosher salt (CQS030)
1/2 cup (1 stick) unsalted butter, room temperature (880000)
2 teaspoons caraway seeds (CQC012)*
1/2 to 1 cup of raisins (NRA1010)*
1 to 1 1/4 cups buttermilk (HPH001)**
*Add these ingredients as desired. I only add raisins to my soda bread.
**If you do not have buttermilk you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, and letting it sit for 10 minutes.



Preheat oven to 425°F. Butter a standard muffin pan. In a large bowl, vigorously whisk together the flour, sugar, baking soda, and salt. Cut the butter into tablespoon sized pieces into the bowl of flour. Using your (clean) fingers, work the butter into the flour, squishing the butter between your fingers and mixing with the flour until the mixture resembles a coarse meal. If you are using raisins, caraway seeds, or any other add-ins, mix them into the mixture now. Make a well in the center of the flour. Pour one cup of the buttermilk into the center of the well. Use a wooden spoon to gently mix the flour into the buttermilk until the flour is moistened with the buttermilk. Then use your hands to form the mixture into a loose, shaggy, slightly sticky ball of dough. The dough should be a little sticky, if it’s too dry, add a tablespoon more of buttermilk. If it’s just too wet to handle, add a sprinkling more of flour. Do not over-mix! And at this point work quickly. As soon as the acidic buttermilk interacts with the alkaline baking soda, bubbles will form and leavening will start. Break off 12-equal portions of the dough and place them in the wells of the muffin tin. Put in the oven and bake for 12-14 minutes, until the tops are nicely browned. Remove from the oven and let cool for a couple minutes in the pan. Remove the biscuits from the muffin tin to a rack to cool for a few minutes more.

Serve with butter and jam.

Recipe from SimplyRecipes.com

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