Serves a Crowd

Grandma Howley's Irish Soda Bread Biscuits

by:
December 14, 2010
4.5
4 Ratings
Grandma Howley's Irish Soda Bread Biscuits
  • Serves 10
Author Notes

This recipe came from my proud to be Irish grandma. She would serve these with anything from soup to a full dinner. They are light, buttery, and crumbly. Easy as can be to make. —ashleychasesdinner

What You'll Need
Ingredients
  • 2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup sugar
  • 1 stick butter
  • 3/4 cup buttermilk
  • 1 large egg
Directions
  1. In a large bowl, combine flour, baking soda, salt, and sugar.
  2. Cut in butter with a pasrty blender until mixture resembles course meal.
  3. In a small bowl, combine buttermilk and egg, stir until blended. Add to flour mixture.
  4. Stir until dry ingredients are moistened.
  5. Use a rounded tablespoon and drop mixture 2 inches apart onto a baking sheet.
  6. Bake at 350 degrees for 10 to 12 minutes. Just until lightly browned.
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  • Ruth
    Ruth
  • Elsie Ma
    Elsie Ma
  • ashleychasesdinner
    ashleychasesdinner
  • Peg
    Peg
ashleychasesdinner
One constant in my life is food. I love to cook, eat and learn new things about food. I grew up in a family who had the philosophy that the kitchen was the heart of the home. My southern mom and grandma were amazing cooks who taught me food was more than sustenance, it was soulful. I am always amazed, inspired and genuinely happy to have found such a place as food52 with so many like minded individuals. With inspiration like this to draw from, there is endless oportunity to learn new things!

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8 Reviews

Peg
Peg March 15, 2020
This is a lovely little recipe to whip up a quick batch of delicious biscuits. As other reviewers have noted this is a good base for add ins and personalization. I made them as directed with a quarter cup of sugar and they were light and not as dense as I thought. I used a light hand when mixing and made sure the egg and buttermilk were room temp and the butter as cold as can be after a short stay in the ice bin. Served with Susan Goin’s Corned Beef recipe and these were the perfect foil to the little bite of the meat and vegetables and citrusy mustard sauce. It’s a keeper!
 
Ruth
Ruth September 21, 2019
Update: These have become a regular breakfast go-to for us now. I have reduced the sugar to 1/4 c. which leaves just a touch of sweetness - just right for our palates.
 
Ruth
Ruth August 10, 2019
These are SO easy and very tasty. I'll definitely make them again but will reduce the sugar a bit because we found them a bit too sweet. Thanks for helping us change up our breakfast routine!
 
Ashlin519
Ashlin519 March 17, 2017
These are a huge hit everytime we make them! Love them with a drizzle of honey.
 
Elsie M.
Elsie M. March 16, 2014
I just tried making it but it is the batter is very liquid like pancake batter?
 
ashleychasesdinner
ashleychasesdinner February 19, 2012
I love your clever addition knitnbead! so glad you liked them!
 
ashleychasesdinner
ashleychasesdinner February 19, 2012
What a wonderful addition knitnbead! Thanks for the feedback!
 
knitnbead
knitnbead February 19, 2012
Easy peasy and delicious. I added dried cranberries to the batter. turned out great!