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. Balance…. it’s my favorite thing in the world! While I like making bread, I rarely have time to wait and let the dough rise.
So I made bread into biscuits.
And it was awesome.
(because who does not love biscuits?)
I have become such a big fan of biscuits since my trips down to South Carolina and Georgia this past summer. I love their simplicity, their light/airy quality, and their ease of preparation. Flour + fat + mixin’s = done. So easy and absolutely delicious. They are perfect as a breakfast treat (stuff them with a little low sodium ham and a poached egg), but also lend themselves beautifully as a side to the traditional corned beef-and-cabbage dinner. Plus, who cannot resist a biscuit? (seriously)
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 (the second thing that makes these Irish Soda Bread Biscuits). 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.
While the oven is preheating, remove the dry ingredients from the freezer and add in some cold PLAIN, non-fat Greek yogurt. Stir to combine. If the dough is still crumbly, add in tablespoons of cold skim 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 sixteen biscuits.
Place the biscuits onto a parchment paper-lined baking sheet and bake for 10-12 minutes, until golden brown and delicious!
YUM! Definitely a fun twist on the classic!
So, what are you doing today to celebrate St. Patrick’s Day?
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 teaspoons whole caraway seeds
- ½ cup raisins or craisins
- 4 tablespoons unsalted butter, cut into very thin slices
- 6oz 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!