Soda Bread Biscuits

 

PREP TIME10 mins

COOK TIME12 mins

TOTAL TIME22 mins

SERVING12 biscuits

Ingredients

• 3 cups less protein unbleached self-rising flour (or all purpose)
• 1/4 cup to 1/2 cup of sugar (depending on how sweet you want them)
• 1 teaspoon baking soda
• 1 teaspoon Kosher salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 teaspoons caraway seeds*
• 1/2 to 1 cup of raisins*
• 1 1/4 cups buttermilk**
• *These add-ins are entirely optional. You could just do plain biscuits, or add in a teaspoon of orange zest, lemon zest, or a couple tablespoons of chopped candied ginger, or a teaspoon of minced rosemary. Have fun with it!
• **You can substitute the 1 1/4 cups buttermilk with 1 cup 3 Tbsp of regular whole milk mixed with 1 Tbsp of white vinegar.
• Method

1. Preheat oven, prepare muffin pan: 

   Preheat oven to 425°F. Butter a standard muffin pan.
2. Combine dry ingredients: 

   In a large bowl, vigorously whisk together the flour, sugar, baking soda, and salt.
3. 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.
4. Add buttermilk and form dough: 

   Make a well in the center of the flour. Pour 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.
5. Divide dough among wells of muffin tin: 

   Break off 12-equal portions of the dough and place them in the wells of the muffin tin.

   

   
6. Bake: 

   Put in the oven and bake for 12-13 minutes at 425°F, 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.