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Flaky Irish Soda Bread Biscuits

  • Prep 15 min
  • Total 30 min
  • Servings 8
  • Pinterest
    125
  • Print
    648
  • Save
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  • Facebook
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Take Irish Soda Bread dough and make it into these buttery, flaky biscuits this St. Patrick's Day! MORE + LESS -

Stephanie Wise
March 14, 2017

Ingredients

2
cups Gold Medal™ all-purpose flour
2
teaspoons granulated sugar
3/4
teaspoon baking soda
3/4
teaspoon salt
2
tablespoons cold unsalted butter, diced
1/2
cup raisins
1
tablespoon caraway seeds
3/4
cup buttermilk

Steps

Hide Images
  • 1
    Heat oven to 375ºF. Line a baking sheet with a silicone mat or parchment paper.
  • 2
    In a large bowl, whisk together flour, sugar, baking soda and salt to combine. Cut in butter with fingers, a fork or a pastry cutter until butter is the size of small peas and mixture is slightly crumbly.
  • 3
    Stir in raisins, caraway seeds and buttermilk with a wooden spoon until just combined. Turn out dough onto a counter and knead very lightly until dough is just combined.
  • 4
    Pat dough into a 1-inch thick circle. Use a biscuit or cookie cutter to cut dough into 2-inch rounds. Re-pat the scraps together to make more biscuits. Place biscuits a couple of inches apart on prepared baking sheet.
  • 5
    Bake 15 minutes until biscuits are baked through and golden brown. Serve warm or room temperature.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
Irish Soda Bread is so ... Irish. What could be better for St. Patty's Day? (Well, besides green beer.) How about Irish Soda Bread Biscuits? Butter. Biscuits. Buttery biscuits. I think that sums up what you need in life. Okay, okay, so maybe you need a bit more in life, but you definitely also need these Flaky Irish Soda Bread Biscuits. Inspired by a recipe from the Food Network, these little bebes of buttery goodness are a little sweet, a little savory and of course, buttery. I love them so much I make triple batches every time and eat them all in one sitting. Just kidding. Maybe. Serve them up with your favorite marmalade and, of course, extra butter. You’ll soon see why triple batches are necessary.

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