Soda Bread Biscuits Food

FLAKY IRISH SODA BREAD BISCUITS

Steps:

• Heat oven to 375°F. Line a baking sheet with a silicone mat or parchment paper.
• 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.
• 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.
• 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.
• Bake 15 minutes until biscuits are baked through and golden brown. Serve warm or room temperature.

SODA BREAD BISCUITS

Steps:

• Preheat oven, prepare muffin pan: Preheat oven to 425°F. Butter a standard muffin pan.
• Combine dry ingredients: In a large bowl, vigorously whisk together the flour, sugar, baking soda, and salt.
• Cut butter into flour, add mix-ins: Cut the butter into tablespoon sized pieces into the bowl of flour. Using your (clean) fingers, work the butter into the flour, schmooshing (technical term) 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.

SODA BISCUITS

Steps:

• Heat oven to 425 degrees. Combine flour, salt, sugar, baking soda, and powder in the bowl of a food processor. Pulse once or twice to combine. Add butter, and process until dough looks like coarse oatmeal. Add buttermilk, and process a few seconds more, until dough just comes together.
• Turn out dough onto a parchment-lined baking sheet, and pat into a 7-inch circle about 1 inch thick. Using a sharp knife, cut into 8 wedges, but do not separate.
• Bake biscuits until golden brown on top and firm, about 20 to 25 minutes. Serve warm with butter.