Irish Soda Bread Biscuits ~
Perfectly portioned biscuits inspired by classic Irish soda bread.
Serve with Irish Stew for St. Patrick’s Day dinner.
Soda Biscuits vs Soda Bread
The differences are small but notable. Traditional Irish soda bread is generally made with four basic ingredients: flour, baking soda, salt, and buttermilk. It is baked as a round loaf or quarter and cooked on the stovetop for Soda Farls.
For this recipe, we’re including sweet raisins and aromatic caraway seeds for added flavor and texture. Purists could argue this variation is not traditional soda bread, and they would not be technically wrong, but it is a popular modern adaptation. We’re also upgrading this rustic bread to plant-based status by substituting oat milk with lemon juice to craft a sour milk alternative to buttermilk.
Ingredients for Irish Soda Bread Biscuits
You will need the following:
- 3/4 cup oat milk
- 3/4 teaspoon lemon juice
- 2 cups all-purpose flour
- 2 teaspoons granulated sugar
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons cold butter
- 1/2 cup raisins
- 1 tablespoon caraway seeds
- Extra flour, for flouring work surface
Ingredient Notes
- Oat Milk – The base for a creamy, dairy-free alternative to buttermilk. Unsweetened almond milk also works well.
- Lemon Juice – Adds acidity to the oat milk, creating a vegan buttermilk substitute.
- All-Purpose Flour – Traditional white flour used for Irish soda bread dough. Whole wheat flour or cake flour will not provide the same flavor or dense texture and are not recommended.
- Granulated Sugar: Provides a touch of sweetness to complement the raisins.
- Baking Soda – Acts as a leavening agent, helping the biscuits rise.
- Salt – Enhances the flavor of the biscuits and balances the sweetness.
- Butter – I use vegan butter. For easy incorporating into the biscuit dough, cut the cold butter into pieces the size of small peas.
- Raisins – Adds weetness and chewiness into the biscuits.
- Caraway Seeds – For subtle and aromatic earthy flavor.
- Extra Flour – Dusting the work surface with a little flour prevents sticking while shaping the dough.
How to Make Irish Soda Bread Biscuits
STEP ONE: Preheat the oven to 375°F. Line a baking sheet with parchment paper.
STEP TWO: Combine the milk and lemon juice. Set aside for 5 minutes.
STEP THREE: In a large bowl, whisk together the flour, sugar, baking soda, and salt. Use your hands or a pastry cutter to work in the cold butter.
STEP FOUR: Stir in the raisins and caraway seeds.
STEP FIVE: Make a well in the center of the dry ingredients, and pour in the milk/lemon mixture.
STEP SIX: Use your hands to knead lightly or a wooden spoon to mix together the dry and wet ingredients just until combined. (Do not overmix, as this can result in a tough texture.) The dough should come together quickly and be a little sticky but manageable.
STEP SEVEN: Transfer to a lightly floured surface and pat the dough down to a thickness of 1 inch. Use a small biscuit cutter or juice glass to cut into 2 1/2-inch rounds. (Cut 4 biscuits, then reshape the dough for 2 more and again for the last 2, for a total of 8 (2 1/2-inch biscuits).
STEP EIGHT: Place biscuits 2 inches apart on the prepared baking sheet. Bake 15 minutes, until the biscuits are golden brown in color, feel firm to the touch, and sound hollow when tapped lightly. Serve hot.
Storage
- Store Irish soda biscuits biscuits in an airtight container at room temperature.
More Quick Bread Recipes You’ll Love!
- Irish Soda Farls
- Irish Brown Bread
- Classic Banana Bread
- Apple Cheddar Rosemary Bread
- Vegan Cornbread
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Irish Soda Bread Biscuits
Ingredients
- 3/4 cup oat milk
- 3/4 teaspoon lemon juice
- 2 cups all-purpose flour
- 2 teaspoons granulated sugar
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons cold butter
- 1/2 cup raisins
- 1 tablespoon caraway seeds
- Extra flour for flouring work surface
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Combine the milk and lemon juice. Set aside for 5 minutes.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. Use your hands or a pastry cutter to work in the cold butter.
- Stir in the raisins and caraway seeds.
- Make a well in the center of the dry ingredients, and pour in the milk/lemon mixture.
- Use your hands to knead lightly or a wooden spoon to mix together the dry and wet ingredients just until combined. (Do not overmix, as this can result in a tough texture.) The dough should come together quickly and be a little sticky but manageable.
- Transfer to a lightly floured surface and pat the dough down to a thickness of 1 inch. Use a small biscuit cutter or juice glass to cut into 2 1/2-inch rounds. (Cut 4 biscuits, then reshape the dough for 2 more and again for the last 2, for a total of 8 (2 1/2-inch biscuits).
- Place biscuits 2 inches apart on the prepared baking sheet. Bake 15 minutes, until the biscuits are golden brown in color, feel firm to the touch, and sound hollow when tapped lightly. Serve hot.
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