Happy St. Patrick’s Day! There are so many amazing foods associated with this day and the one that I like the best is Irish Soda Bread. What I love about it is that it combines sweet and savory into one baked good. While I like making bread, I rarely have time to wait and let the dough rise.
So I decided to turn Irish Soda Bread into Irish Soda Bread Biscuits. They take absolutely no time to make and they have all the amazing flavor of the original. They are perfect as a breakfast treat but also lend themselves beautifully as a side to the traditional corned beef-and-cabbage dinner. And let’s be honest, who can resist a biscuit?
These biscuits start with the dry ingredients. Flour, sugar, baking soda, baking powder, salt, and caraway seeds. The caraway seeds are an important component in Irish Soda Bread and can be easily found in the spice section of your grocery store.
Whisk the ingredients to combine and then add in some raisins or craisins. Stir to combine.
Toss thin slices of very cold butter into the dry ingredients. Stir to combine and then pop the whole bowl into the freezer for 10 minutes to chill.
When you remove the bowl from the freezer (or a little before if it takes your oven a bit to heat up), preheat your oven to 450 degrees.
Remove the dry ingredients from the freezer and add in some cold Greek yogurt. Stir to combine. If the dough is still crumbly, add in tablespoons of cold milk one at a time until the dough comes together…like this! Turn the dough out onto a floured surface and pat into a rectangle. Cut into 16 biscuits.
Place the biscuits onto a parchment paper-lined baking sheet and bake for 10-12 minutes, until golden brown and delicious! Definitely a fun twist on the classic!
Check out more of Catherine’s delicious recipes by visiting Simply A (RD) Foodie and come back here every Wednesday for new recipes!
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 teaspoons whole caraway seeds
- 1/2 cup raisins or craisins
- 4 tablespoons unsalted butter, cut into very thin slices
- 6 oz plain, non-fat Greek yogurt
- Skim milk
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and caraway seeds. Whisk to combine.
- Add in the raisins/craisins. Stir to combine.
- Add in the butter. Stir to combine. Pop the bowl with the dry ingredients/butter into the freezer for 10 minutes.
- Preheat your oven to 450 degrees. Line two baking sheets with parchment paper and set aside.
- Remove the bowl from the freezer and add in the Greek yogurt. Stir to combine. If the dough is still crumbly, add in one tablespoon of skim milk at a time until the dough comes together (it will be crumbly but stick together). I had to use about four tablespoons.
- Turn the dough out onto a floured surface, shape into a rectangle and cut into 16 squares. Put the biscuits onto the baking sheets and bake for 10-12 minutes until golden brown. Then dig in!
(1 biscuit): Calories: 117 calories | Carbs: 20gm | Fiber: 0.5gm | Protein: 3gm | Fat: 3gm | Saturated Fat: 2gm | Cholesterol: 8mg | Sodium: 267mg
Recipe lightly adapted from The Kitchn.