• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
LindySez | Recipes
  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About/Contact
    • Recipes
    • Tips & Techniques
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Soda Bread Biscuits

    Soda Bread Biscuits

    Published: Mar 17, 2015 · Modified: Jun 9, 2022 by Linda Baker · This post may contain affiliate links

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe

    "These Soda Bread Biscuits are so easy to prepare, tender, light, and have great fluffy texture"

    Soda Bread Biscuits on a silicon mat.

    Soda Bread Biscuits - the making of

    When I make biscuits I generally use my recipe for Super Simple Cream Biscuits because, well, because they are super simple.

    But as I was making an early St. Patrick's Day dinner (making it on Sunday the 15th because BB was going on the road and would be gone for the actual St. Patrick's day day) and we both were craving a more traditional Irish Soda bread and I had some time ... I decided to modify a few recipes and came up with this recipe for Soda Biscuits.

    While most recipes I read called for using either a food processor, forks, or a pastry cutter to cut shortening into the dough,  I decided to go old world and use my fingers.

    And since I wasn't going to add any butter to the biscuit after it was cooked, I used butter for my fat instead of shortening.

    2% buttermilk was in the refrigerator and I was ready to go.

    What a joy it was to use my fingers instead of a food processor.

    One of the reasons I like using the food processor is the butter (or chilled shortening) keeps cold, and one of the reasons that both pie crusts and biscuits get tender is because that cold fat explodes in the hot oven, creating all these great little pockets of air.

    Working the dough with my hands made the butter soft ... simple solution ... once I was done and the dough was formed, I stuck it into the freezer for 10 minutes to get that butter all nice and hard again.

    Also working the fat into the dough by hand allowed me to keep some of the pieces of butter larger, making them burst even more.

    Neither BB nor I are that fond of currents in Irish Soda Bread, I omitted them. You can add some in if you like.

    Also, as there were just the two of us, I only made half a recipe, which was the perfect amount. I do dislike wasting delicious food.

    Cooked more like scones, these were light and tender. A perfect accompaniment to our pre-St. Patrick's Day feast.

    Soda Biscuits

     


    LindySez: While neither low fat nor low calorie, these biscuits were worth it. And since we had our lean corned beef (slow-cooked in Guinness with the spice pack) along with my recipe for Apple and Onion Braised Cabbage with Bacon, rather than the full-fatted boiled dinner with potatoes, flabby cabbage, and carrots, we felt no guilt about eating a biscuit. Nope, no guilt at all. 

    Apple and Onion Braised Cabbage with Bacon
    Soda Bread Biscuits on a silicon mat.

    Soda Bread Biscuits

    LindySez
    These Soda Biscuits are so easy to prepare, tender, light, and have great texture
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Breads – Biscuits & Muffins
    Cuisine American
    Servings 8
    Calories 185 kcal

    Ingredients
      

    • 1 ¾ cup all-purpose flour
    • 1 teaspoon salt
    • 1 ½ tablespoons sugar
    • 2 teaspoons baking powder
    • 1 ½ teaspoons baking soda
    • 5 tablespoons cold unsalted butter cut into pieces
    • ¾ cup cold 2% cultured buttermilk
    • Additional Equipment: silicone baking mat or parchment paper

    Instructions
     

    • Heat the oven to 400°F. Mix together the flour, salt, sugar, baking powder, and baking soda in a large bowl. Mix well. Add the chilled butter and, start smooshing (this is a technical term, meaning more or less smoosh between your fingers and your thumb, taking the pieces of butter and incorporating it into the flour) and butter together; leaving some of the pieces of butter larger and some smaller, but well distributed into the flour. 
    • If you should choose not to use your fingers, place all the dry ingredients into the work bowl of a food processor, then add the cold butter and using on/off pulses, combine until the flour looks like coarse meal. 
    • If using the by-hand method, add the buttermilk and stir with a whisk until just combined. 
    • If using the food processor, add the buttermilk and mix until the dough just comes together.
    • Turn the dough out onto a cookie sheet that has been covered with either the silicone mat or parchment paper. Pat into a 7 to 8 inch round; using a sharp knife, cut into 8 equal wedges, do not separate the wedges. Stick the cookie sheet into the freezer for about 10 minutes. Remove from the freezer and place it into the oven; bake until the top is golden brown and firm, about 20 - 25 minutes.

    Notes

    Use your hands or use a food processor.

    Nutrition

    Serving: 1 biscuitSodium: 682mgFiber: 1gCholesterol: 20mgCalories: 185kcalPolyunsaturated Fat: 3gSaturated Fat: 5gFat: 8gProtein: 4gCarbohydrates: 25g
    Keyword easy soda bread, Irish soda bread, light soda biscuit, soda biscuits
    Tried this recipe?Let us know how it was!

    Related

    « Chicken Roulade with Champagne Sauce
    Lamb Tagine with Prunes »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

    Popular

    • The Best Hormel Chili No Beans Copycat Recipe
    • Slow Cooked Oven Baked Spaghetti Sauce
    • A Quick No Knead Crusty Rye Bread
    • Recipe for the Best Original Der Wienerschnitzel Chili Sauce
    • Easy Sweet Tart Homemade Applesauce
    • Just the Beginnings Chicken Soup
    • Hasenpfeffer (German Style Wine Braised Rabbit)
    • Red Wine Rosemary Risotto
    • Sauerbraten My Way
    • Sole with a Light Creamy Shrimp Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2020 Lindy Sez